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

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.