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• W3214996860 endingPage "15" @default.
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• W3214996860 abstract "Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed." @default.
• W3214996860 created "2021-12-06" @default.
• W3214996860 creator A5020746135 @default.
• W3214996860 creator A5022083533 @default.
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• W3214996860 creator A5057464374 @default.
• W3214996860 creator A5058318132 @default.
• W3214996860 creator A5058727041 @default.
• W3214996860 creator A5086664284 @default.
• W3214996860 date "2021-11-30" @default.
• W3214996860 modified "2023-10-03" @default.
• W3214996860 title "Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis" @default.
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