Determination of Hexanal Using Static Headspace GC-FID Method and Its Correlation with Oxidative Rancidity in Edible Oils
A static headspace gas chromatography coupled with flame ionisation detector (SHS-GC-FID) has been used to develop a method for the identification and quantification of hexanal in various fresh and stored edible oils to assess their oxidative rancidity. The optimization has been done for three param...
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| Veröffentlicht in: | Food analytical methods 2022-10, Vol.15 (10), p.2652-2663 |
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| creator | Sharma, Anupma Bhardwaj, Ambika Khanduja, Ghata Kumar, Saurav Bagchi, Sudeshna Kaur, Rishemjit Sharma, Manu Singla, Monika Ravinder, T. Bhondekar, Amol P. Prabhavathi Devi, B. L. A. |
| description | A static headspace gas chromatography coupled with flame ionisation detector (SHS-GC-FID) has been used to develop a method for the identification and quantification of hexanal in various fresh and stored edible oils to assess their oxidative rancidity. The optimization has been done for three parameters, i.e. time, temperature and amount of sample. The method has been validated for linearity, limit of detection and quantification, accuracy, precision and recovery. The SHS-GC method has been successfully applied to six types of edible oils, i.e. soybean, sunflower, coconut, mustard, rice bran and palm oil. Simultaneously, oxidative rancidity parameters have been determined, and Pearson’s correlation analysis has been done between these parameters and hexanal concentration. The results clearly demonstrated positive correlation between the main oxidative rancidity indicating parameters and hexanal concentration. Also, the effect of storage at two different temperatures (25 °C and 45 °C) on the hexanal concentration in edible oils has been monitored for 3 months. |
| doi_str_mv | 10.1007/s12161-022-02320-4 |
| format | Article |
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Simultaneously, oxidative rancidity parameters have been determined, and Pearson’s correlation analysis has been done between these parameters and hexanal concentration. The results clearly demonstrated positive correlation between the main oxidative rancidity indicating parameters and hexanal concentration. 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Simultaneously, oxidative rancidity parameters have been determined, and Pearson’s correlation analysis has been done between these parameters and hexanal concentration. The results clearly demonstrated positive correlation between the main oxidative rancidity indicating parameters and hexanal concentration. Also, the effect of storage at two different temperatures (25 °C and 45 °C) on the hexanal concentration in edible oils has been monitored for 3 months.</description><subject>Analytical Chemistry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Correlation analysis</subject><subject>Edible oils</subject><subject>Flame ionization detectors</subject><subject>Food Science</subject><subject>Gas chromatography</subject><subject>Headspace</subject><subject>Hexanal</subject><subject>Microbiology</subject><subject>Mustard</subject><subject>Oils & fats</subject><subject>Optimization</subject><subject>Palm oil</subject><subject>Parameters</subject><subject>Rancidity</subject><subject>Soybeans</subject><issn>1936-9751</issn><issn>1936-976X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kEtPAyEUhYnRxFr9A65IXI_yGmCWZvpMapqoTdwRnKEtzZSpQLX996JjdOcCuJd7zknuB8A1RrcYIXEXMMEcZ4iQdChBGTsBPVxQnhWCv5z-1jk-BxchbBDiiGHSA8eBicZvrdPRtg62SzgxB-10AxfBuhV8imlQpU9dh52uDByX2Wg6gA8mrtsaalfDaQywbL03TZfxYeMazg-2Tu27gY_aVba28Qitg8PavjYGzm0TLsHZUjfBXP28fbAYDZ_LSTabj6fl_SyrCCtiJnAuMaPSyJxTJokkpNAVFihdOeFSVrTClBIhZME1N0xriVjNpSlEkVNE--Cmy9359m1vQlSbdu_ThkERgVmR-HGaVKRTVb4NwZul2nm71f6oMFJfiFWHWCXE6huxYslEO1NIYrcy_i_6H9cnrcR8fg</recordid><startdate>20221001</startdate><enddate>20221001</enddate><creator>Sharma, Anupma</creator><creator>Bhardwaj, Ambika</creator><creator>Khanduja, Ghata</creator><creator>Kumar, Saurav</creator><creator>Bagchi, Sudeshna</creator><creator>Kaur, Rishemjit</creator><creator>Sharma, Manu</creator><creator>Singla, Monika</creator><creator>Ravinder, T.</creator><creator>Bhondekar, Amol P.</creator><creator>Prabhavathi Devi, B. 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L. A.</creatorcontrib><collection>CrossRef</collection><jtitle>Food analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sharma, Anupma</au><au>Bhardwaj, Ambika</au><au>Khanduja, Ghata</au><au>Kumar, Saurav</au><au>Bagchi, Sudeshna</au><au>Kaur, Rishemjit</au><au>Sharma, Manu</au><au>Singla, Monika</au><au>Ravinder, T.</au><au>Bhondekar, Amol P.</au><au>Prabhavathi Devi, B. L. A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of Hexanal Using Static Headspace GC-FID Method and Its Correlation with Oxidative Rancidity in Edible Oils</atitle><jtitle>Food analytical methods</jtitle><stitle>Food Anal. Methods</stitle><date>2022-10-01</date><risdate>2022</risdate><volume>15</volume><issue>10</issue><spage>2652</spage><epage>2663</epage><pages>2652-2663</pages><issn>1936-9751</issn><eissn>1936-976X</eissn><abstract>A static headspace gas chromatography coupled with flame ionisation detector (SHS-GC-FID) has been used to develop a method for the identification and quantification of hexanal in various fresh and stored edible oils to assess their oxidative rancidity. The optimization has been done for three parameters, i.e. time, temperature and amount of sample. The method has been validated for linearity, limit of detection and quantification, accuracy, precision and recovery. The SHS-GC method has been successfully applied to six types of edible oils, i.e. soybean, sunflower, coconut, mustard, rice bran and palm oil. Simultaneously, oxidative rancidity parameters have been determined, and Pearson’s correlation analysis has been done between these parameters and hexanal concentration. 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| subjects | Analytical Chemistry Chemistry Chemistry and Materials Science Chemistry/Food Science Correlation analysis Edible oils Flame ionization detectors Food Science Gas chromatography Headspace Hexanal Microbiology Mustard Oils & fats Optimization Palm oil Parameters Rancidity Soybeans |
| title | Determination of Hexanal Using Static Headspace GC-FID Method and Its Correlation with Oxidative Rancidity in Edible Oils |
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