Determination of Hexanal Using Static Headspace GC-FID Method and Its Correlation with Oxidative Rancidity in Edible Oils
Author:
Funder
council of scientific and industrial research, india
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s12161-022-02320-4.pdf
Reference27 articles.
1. Azarbad MH, Jeleń H (2015) Determination of hexanal—an indicator of lipid oxidation by static headspace gas chromatography (SHS-GC) in fat-rich food matrices. Food Anal Methods 8(7):1727–1733. https://doi.org/10.1007/s12161-014-0043-0
2. Barriuso B, Astiasarán I, Ansorena D (2013) A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol 236(1):1–15. https://doi.org/10.1007/s00217-012-1866-9
3. Boer AA, De AI, Marshall K, Bannenberg G, Yan KL, Rowe WJ (2018) Examination of marine and vegetable oil oxidation data from a multi-year, third-party database. Food Chem 254:249–255. https://doi.org/10.1016/j.foodchem.2018.01.180
4. Cao J, Zou X-G, Deng L, Fan Y-W, Li H, Li J, Deng Z-Y (2014a) Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids. Food Res Int 64:901–7. https://doi.org/10.1016/j.foodres.2014.08.042
5. Cao J, Zou XG, Deng L, Fan YW, Li H, Li J, Deng ZY (2014b) Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids. Food Res Int 64:901–907. https://doi.org/10.1016/j.foodres.2014.08.042
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