Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometricsOil 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...
Kaffir (Citrus hystrix) and Key (Citrus aurantifolia) limes juices were investigated and compared. Two dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOF-MS) was applied to assess the botanical origin of Kaffir and Key limes juices, based on volatile substances. The biggest differences in the contents of selected terpenes in Kaffir and Key limes occur in chemical compounds such as Limonene,...
Human serum interactions with phenolic and aroma substances of Kaﬃr(Citrus hystrix) and Key lime (Citrus aurantifolia) juicesTo understand the therapeutic application of polyphenols extracted from Kaﬃr (PolKaf) and Key (PolKey) limesdiﬀerent analytical methods were applied. Based on quantitative analysis by two dimensional gas chromato-graphy (GC×GC) and time of ﬂight mass spectrometry (TOFMS) it can be observed that the biggest diﬀerencesin the contents of selected terpenes of Kaﬃr and Key limes occur in chemical compounds such as limonene, citraland...
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