Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics

Abstract

Abstract: Oil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame ionization detector and chemometrics is employed. Principal component analysis was used for data processing. The results obtained with this method were compared with the results of the Rancimat test and sensory evaluation. It is demonstrated that the addition of olive oil improves the stability of rapeseed oil, and also changes its flavour and aroma profile. In addition, it was found that ultra-fast GC coupled with chemometrics is an effective tool for the assessment of the quality of edible oils. The proposed method does not require sample preparation, and the total time of analysis is less than 2 min.

Keywords: Food control; Gas chromatography; Lipids; Oxidations; Vegetable oil.

Fig. 1

Chromatographic fingerprints of canola oil, olive oil, and blended oil samples incubated for 24 h at 20 and 180 °C

Fig. 2

Classification of canola, olive, and blended oil incubating at five different temperatures at 24 h using PCA