Premium
Analysis of vegetable oil volatiles by multiple headspace extraction
Author(s) -
Snyder J. M.,
Mounts T. L.
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540495
Subject(s) - chemistry , rapeseed , chromatography , gas chromatography , peroxide , peroxide value , extraction (chemistry) , sunflower oil , sunflower , vegetable oil , soybean oil , yield (engineering) , food science , organic chemistry , agronomy , materials science , biology , metallurgy
Quantitative determination of the volatiles produced from oxidized vegetable oils is an important indicator of oil quality. Five vegetable oils, low‐erucic acid rapeseed, corn, soybean, sunflower and high oleic sunflower, were stored at 60°C for four and eight days to yield oils with several levels of oxidation. Peroxide values of the fresh oils ranged from 0.6 to 1.8 while those of the oxidized oils were from 1.6 to 42. Volatile analysis by the multiple headspace extraction (MHE) technique, which includes a pressure and time controlled injection onto the gas chromatography (GC) column (a chemically bonded capillary column), was compared with that obtained by static headspace gas chromatography (SHS‐GC). Several volatile compounds indicative of the oxidation of polyunsaturated fatty acids from the vegetable oils were identified and measured by MHE; pure compounds of twelve major volatiles also were measured by MHE, and peak area was determined. Multiple extractions of the oil headspace provided a more reproducible measure of volatile compounds than was obtained by SHS‐GC. Concentration of all volatiles increased with increased oxidation as measured by peroxide value of the oil.