Classification of edible vegetable oils according to their degradation
Abstract
Edible vegetable oils are widely used in the food industry, mainly in deep frying. Because of the high temperature applied in the frying process, the degradation of the oil is generated. The main compounds that are formed during oxidative reactions include aldehydes, ketones, alcohols, carboxylic acids, etc., which are electroactive. In this work, a flow method based on headspace sampling with amperometric detection using 1-butyl-3-methylimidazolium hexafluorophosphate as supporting electrolyte, followed by principal components and cluster analysis in order to classify palm olein, soybean, and sunflower oil samples according to their state of oxidative degradation. The amperometric profile provided relevant information to obtain a classification of the three types of edible vegetable oil.
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Copyright (c) 2023 Sandra Ramírez-Montes, José A. Rodríguez-Ávila, Eva M. Santos-López, Carlos A. Galán-Vidal, Jesús A. Tavizón-Pozos
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