TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW

Compounds determined in vegetable oils include a group of substances which naturally appear in oils, which informs of their quality, origin or nutritional value (fatty acid content, phenolic compounds, tocopherols, sterols content), substances purposely added to oil with the aim of changing its properties (e.g., synthetic antioxidants) as well as compounds emerging during unnecessary oil changes (trans isomers, saturated compounds, volatile products of the oxidation process, residues of solvents after the extraction process).The different classes of compounds analysed in vegetable oils are discussed below.Because of the complex matrix of vegetable oils, different analytical techniques are used for their identification and quantitative determination; however, the most widespread technique used is high-pressure liquid chromatography (HPLC) and high-resolution gas chromatography (HRGC).These techniques allow for both the qualitative and quantitative identification of fatty acids, triacylglycerols, sterols, tocopherols and hydrocarbons.The application of capillary columns significantly improves resolution, sensitivity, and accuracy of determinations; qualitative and quantitative assays, and also shortens the time of analysis. Fatty acid composition, degree of unsaturation and "trans" isomersOne of the main indicators of the quality and freshness of vegetable oils is their fatty acid composition.Because long Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils -a Review