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Simultaneous quantification of epoxy and hydroxy fatty acids as oxidation products of triacylglycerols in edible oils

  • Published:2018-02 Issue: Volume:1537 Page:83-90
  • ISSN:0021-9673
  • Container-title:Journal of Chromatography A
  • language:en
  • Short-container-title:Journal of Chromatography A

Author:

Xia Wei,Budge Suzanne M.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference25 articles.

1. Factors affecting lipid oxidation;Gordon,2004

2. Method Cd 8-53, peroxide value, acetic acid-chloroform method;Firestone,2009

3. Method Cd 7-58, polyunsaturated acids, ultraviolet spectrophotometric method;Firestone,2009

4. A review of analytical methods measuring lipid oxidation status in foods: a challenging task;Barriuso;Eur. Food Res. Technol.,2013

5. Secondary products of lipid oxidation;Frankel;Chem. Phys. Lipids,1987

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