Herrald Steenbergen | Authors


Detection and Identification of Natural Antioxidants in Edible Oils using LC fractionation with Off-line Effect-Based Detection

Many edible oils contain natural antioxidants that protect the oil from lipid oxidation, Knowledge on the identity of these oxidation inhibitors is crucial to find natural ways to protect healthy, unsaturated fats and oils from turning rancid. This article describes a new assay that allows rapid quantification of the lipid oxidation inhibting potenital of pure compounds or liquid chromatography (LC) fractions.