Modernization of the gas chromatographic method for the determination of antioxidants in oils and fats

Antioxidants (antioxidants, oxidation inhibitors) reduce oxidative processes in products, thereby slowing down the rancidity of oils, fats and products containing them [1]. The determination of antioxidants in oil and fat products is of great importance for identifying the functional purpose and determining the quality of oils and fats for special purposes [2]. The study is devoted to the modernization of the method for the quantitative determination of antioxidants in vegetable oils and fats using gas chromatography with a flame ionization detector.