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Food Chemistry Commons

Open Access. Powered by Scholars. Published by Universities.®

2012

Selected Works

Household's olive oil consumption preferences

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Full-Text Articles in Food Chemistry

Potential Applications Of Hs-Spme/Gc In Oxidized Vegetable Oils., Gulgun Yildiz Ti̇ryaki̇ Dec 2011

Potential Applications Of Hs-Spme/Gc In Oxidized Vegetable Oils., Gulgun Yildiz Ti̇ryaki̇

Dr. Gülgün YILDIZ TIRYAKI

Headspace solid phase microextraction chromatography (HS-SPME/GC) was evaluated as a tool in determining the rate of oxidation in oxidized soybean oil samples by measuring the production of hexanal as a secondary major volatile breakdown product of linoleic acid. Samples of the headspace taken from sealed 20 mL vials, incubated 30 min at 50 °C followed by 5 min adsorption, were injected into a gas chromatograph with 2 min thermal desorption. In applying SPME, different analytical conditions were evaluated. The linearity of response of the volatiles for the HS-SPME/GC procedure using a carboxen-polydimethylsiloxane fiber was determined from 3 g of mineral …