Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

A review taking into account the literature reports covering 20 years of fatty acid analysis by
capillary electrophoresis is presented. This paper describes the evolution of fatty acid …

Fourier transform infrared spectroscopy (FTIR) coupled to multivariate analysis was used to
detect and quantify the adulteration of avocado oil with different edible oils (sunflower …

Edible blended vegetable oils are made from two or more refined oils. Blended oils can
provide a wider range of essential fatty acids than single vegetable oils, which helps support …

The characterization of the lipid profiles of oils extracted from the kernel of seeds and nuts of
peanut (Arachis hypogaea), babassu (Attalea speciosa), coconut (Cocos nucifera), castor …

A sensitive and selective capillary electrophoresis-mass spectrometry (CE-MS) method for
determination of saturated fatty acids (FAs) was developed by using dicationic ion-pairing …

Refined vegetable oils are widely used in the food industry as ingredients or components in
many processed food products in the form of oil blends. To date, the generic term 'vegetable …

The development of many novel techniques that make our existence so comfortable has
been intimately associated with the accessibility of suitable analytical methods. Liquid …

The advent of policies that incentivize or require alternative diesel fuels has increased the
demand for the development of fast analytical methods aiming for the quality control of these …

Capillary electrophoresis (CE) is a powerful tool for the detection and quantification of a
large variety of food-related molecules with different chemical properties. This chapter …