During storage and shipping, edible oils are susceptible to oxidative deterioration. To ensure high oil quality, it is essential to reliably analyze their oxidative status. The aim of this review was to critically evaluate published methods based on their value and applicability. This review focuses on major chemical, physical and chromatographic methods used for assessing the degree of lipid oxidation. Due to complexity of the mechanism of lipid oxidation, most of the methods determine either early or advanced oxidation products. Methods based on nuclear magnetic resonance spectroscopy, normal-phase high-performance liquid chromatography and high-performance size-exclusion chromatography are discussed as superior methods due to their capability of providing combined information about the extent of early and advanced oxidation stages.
Pignitter, M. and Somoza, V.
"Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils,"
Journal of Food and Drug Analysis: Vol. 20
, Article 6.
Available at: https://doi.org/10.38212/2224-6614.2024