A critical evaluation of the analytical techniques in the photodegradation monitoring of edible oils

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• 作者：Claudia Spatari ; Michele De Luca ; Giuseppina Ioele ; Gaetano Ragno ; ^{gaetano.ragno@unical.it}
• 关键词：Photodegradation ; Edible oils ; FTIR-ATR spectroscopy ; UV-visible spectroscopy ; HPLC-DAD
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：147-155
• 全文大小：1874 K
• 卷排序：76

文摘

Exposure to light of edible oils is a cause of degradation. FTIR spectroscopy is not suitable for monitoring the photodegradation of the oils. UV spectrophotometry is able to detect any changes of oils caused by photodegradation. Degradation under light of the oils is demonstrated by HPLC analysis of the main unsaturated fatty acids.