Determination of 2,4‐decadienal in edible oils using reversed‐phase liquid chromatography and its application as an alternative indicator of lipid oxidation
Author:
Affiliation:
1. College of Food Science and EngineeringHainan University Haikou Hainan 570228 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15132
Reference44 articles.
1. 2,4-Decadienals are produced via (R)-11-HPITE from arachidonic acid in marine green alga Ulva conglobata
2. Monitoring of 2,4‐decadienal in oils and fats used for frying in restaurants in Athens, Greece
3. Key aspects of analytical method validation and linearity evaluation
4. Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
5. Development, validation and application of an UFLC-DAD-ESI-MS method for determination of carbonyl compounds in soybean oil during continuous heating
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