Determination of Triacylglycerols by HTGC-FID as a Sensitive Tool for the Identification of Rapeseed and Olive Oil Adulteration

Triacylglycerols (TGs) are the most common compounds in food lipids, accounting for 95% of the weight of edible oils. The aim of this study was to scrutinize a procedure for quantitatively assessing possible adulteration of olive and rapeseed oil through GC-FID analysis of TGs. The recovery of TG st...

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Detalles Bibliográficos
Autores principales: Qian, Ying, Rudzińska, Magdalena, Grygier, Anna, Przybylski, Roman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504275/
https://www.ncbi.nlm.nih.gov/pubmed/32858832
http://dx.doi.org/10.3390/molecules25173881

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504275/
https://www.ncbi.nlm.nih.gov/pubmed/32858832
http://dx.doi.org/10.3390/molecules25173881

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