Analysis of Common Antioxidants in Edible Oil with the Flexar FX-15 System Equipped with a PDA Detector
24 Nov 2012

Oxidized oils cause foul odor and rancidity in food products. Phenolic antioxidants and ascorbyl palmitate are commonly used in food to prevent the oxidation of oils. This application note from PerkinElmer presents a UHPLC method for the analysis of edible oils to determine the type and amount of ten different antioxidants. The Flexar FX-15 UHPLC and Restek Ultra II C18, 1.9 µm 50 x 2.1 mm column resolved all antioxidants in about three minutes.

Popular tags in SelectScience

Buying guides

Write a Review

Join the Global SelectScience Community Today! It’s FREE!

Helping you make informed decisions about the latest lab products and technologies:

  • Be the first to learn about new technologies
  • 10,000+ trusted product reviews from your peers
  • Compare 500,000 products and manufacturers
  • Get exclusive buying tips from experts
  • Find solutions fast: 10,000+ Application Notes, Webinars and Videos

Connect with 250,000 scientists... All in one place!

Become a member today!