Determination of free fatty acids in edible oils by 1H NMR spectroscopy

Lipid Technology

Volumn 24, Issue 12, 2012, Pages 279-281

  Skiera, Christina ^a,b   Steliopoulos, Panagiotis ^b   Kuballa, Thomas ^b   Holzgrabe, Ulrike ^a   Diehl, Bernd ^c  

^a UNIVERSITY OF WÜRZBURG   (Germany)

^b Chemisches und Veterinäruntersuchungsamt Karlsruhe ^*  (Germany)

^c Spectral Service   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ACID VALUE; ANALYTICAL PERFORMANCE; EDIBLE OIL; FREE FATTY ACID; H NMR SPECTROSCOPY; PUMPKIN SEED OIL;

FOOD TECHNOLOGY; GENETIC ENGINEERING; LIPIDS;

OILS AND FATS;

EID: 84870872667     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201200241     Document Type: Article

References (6)

1. Kamal-Eldin, A., Pokorny, J. (Eds.), Analysis of lipid oxidation, AOCS Press, 2005, ISBN 1-893997-86-3.
2. Satyarthi, J. K. et al., Energy & Fuels 2009, 23(4), 2273-2277.
3. Dayrit, F. M. et al., J. Agric. Food Chem. 2008, 56, 5765-5769.
4. Sacchi, R. et al., J. Agric. Food Chem. 1993, 41, 1247-1253.
5. Skiera, C. et al., J. Am. Oil Chem. Soc. 2012, 89(8), 1383-1391.
6. Skiera, C. et al., Eur. Food Res. Technol. 2012, 235, 1101-1105.