HPLC analysis of phenolic antioxidants in edible fats and oils supporting food quality control and label transparency

Fats and oils are used in cooking as a frying medium or as an ingredient in baking. Autooxidation of lipids in the fats and oils proceeds as a free-radical chain reaction that leads to rancidity causing foul flavors and smells. This application note from PerkinElmer presents a fast, robust, and sensitive liquid chromatographic method for the analysis of ten commonly used phenolic antioxidants, and builds upon prior work.