Luminescent Methods in the Analysis of Untreated Edible Oils: A Review

摘要

The present review describes the application of luminescent methods in the analysis of edible oils without any pretreatment such as extraction prior to analysis. Emphasis has been given to applications of chemiluminescence and fluorescence assays for determining quality parameters of edible oils, such as oxidative stability, antioxidant actity, and lipid hydroperoxides content, as well as classification or adulteration of vegetable oils.