Vegetable Oils: Health, Quality and Analysis Processes

Vegetable Oils Quality Analysis

Vegetable oils are one of the essential nutrients on our tables. However, not all oils are of the same quality. Their effects on health, components, and production processes can vary greatly. Therefore, vegetable oils should be evaluated not only based on their appearance on the shelf but also through scientific analysis.

Health Effects: Beneficial or Harmful?

Plant-based oils such as olive oil, sunflower oil, and canola oil are rich in unsaturated fatty acids, antioxidants, and vitamin E. These properties may help protect against heart disease.

However, when used repeatedly at high temperatures or produced with poor quality, these oils may contain trans fats and increased levels of oxidative compounds. These substances can have carcinogenic effects in the long term.

How to Determine the Quality of Vegetable Oils

The quality assessment of vegetable oils is based on several key parameters. The main criteria examined in a laboratory setting include:

• Acid content
• Peroxide and total acid value (indicators of oxidative degradation)
• Sensory characteristics such as color, odor, and clarity
•  Moisture content and presence of surfactants

These data provide direct information about the freshness, shelf life, and overall consumer safety of the oil.

What Are the Laboratory Analyses for Vegetable Oils?

The main analysis methods applied to vegetable oils in specialized food control laboratories are as follows:

• Fatty acid profile determination (using GC-MS): This method identifies the types and quantities of saturated, monounsaturated, and polyunsaturated fatty acids present in the oil using GC-MS (Gas Chromatography-Mass Spectrometry). This analysis provides important information about nutritional value and quality.
• Acidity and peroxide value measurement (titrimetric methods): Free fatty acid content is measured, while the peroxide value represents the peroxides formed during the initial stage of oxidation. Determining these values through titrimetric analysis provides insights into shelf life and spoilage status.
• Trans fat and polyphenol content analysis: The polyphenol content indicates the antioxidant capacity and stability of vegetable oil.
• Total oxidation value (TOTOX) calculation: The TOTOX value is obtained by evaluating the peroxide and anisidine values together. This value reveals the degree of total oxidation and, consequently, the quality of the oil.

All these analyses are carried out in accordance with national and international regulations such as the Turkish Food Codex and Codex Alimentarius.

Reading labels alone is not sufficient for the healthy and safe consumption of vegetable oils. Quality production processes, regular laboratory inspections, and compliance with regulations are the cornerstones of making a healthy choice.

Nanolab Laboratories Group continues to provide services within the scope of Food Analysis. You can also consult us on Imitation and Adulteration Studies.

For more information, please contact us.
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