Reliable technologies to test for contamination and adulteration

Edible oils are among the most abundant cooking ingredients in the world. They are extracted from plants, seeds, nuts, and fruits. Depending on oil type, they are used in baking and frying food and for noncooking products such as salad dressing, margarine spreads, and dips.  

We understand edible oils present analytical challenges due to their chemical complexity. Learn about our easy-to-use solutions to analyze oils for nutrition, contamination and composition, as well as adulteration and authenticity. 

Atomic Absorption Full Method - Ca and Mg in a Variety of Food Oils

This application note presents a straightforward system for the analysis of calcium and magnesium in a variety of food oils. Calcium and magnesium are determined directly in a variety of food oils using Flame Atomic Absorption Spectrometry.

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Title Category
Resource Number
Application Note A GC-FID Method for the Comparison of Acid- and Base-Catalyzed Derivatization of Fatty Acids to FAMEs in Three Edible Oils GC & GC-MS AN20733
Application Note Atomic Absorption Full Method - Ca and Mg in a Variety of Food Oils Atomic Absorption AN40885
Application Note Trace Determination of Organo-Phosphorous Pesticides in Olive Oil by GC Analysis through PTV Backflush / FPD GC & GC-MS AN10049
Application Note Tandem GC/MS Analysis of Pesticides in Food Oils by Large Volume Injection with a Back-flush Option GC & GC-MS AN10128
Application Note Characterization of Essential Oils by Gas Chromatography in One Minute GC & GC-MS AN10024
Application Note Extraction of Oil Content from Oilseeds by Accelerated Solvent Extraction Solid Phase Extraction AN325
Application Note Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Edible Oils by Donor-Acceptor Complex Chromatography (DACC)-HPLC with Fluorescence Detection HPLC AN196
Application Note Improved Determination of Antioxidants in Edible Oils Using Solid Core LC Columns HPLC AN20978
Application Note Simultaneous Analysis of Glycerides (Mono-, Di-, and Triglycerides) and Free Fatty Acids in Palm Oil HPLC AN1039
Application Note Two-Dimensional HPLC Combined with On-Line SPE for Determination of Sudan Dyes I–IV in Chili Oil HPLC AN287
Application Note Comparative Analysis of Cooking Oils Using a Solid Core HPLC Column HPLC AN20663
Application Note Elemental Analysis of Canola Oil Trace Elemental Analysis AN40876
Brochure Edible Oil Workflows - Compositional and Trace Contaminant Analysis GC & GC-MS BR70701
Poster Characterization and Identification of Essential Oil Components by GC-MS GC & GC-MS LPN2060
Poster Quantitation of Underivatized Omega-3 and Omega-6 Fatty Acids in Foods by HPLC and Charged Aerosol Detection HPLC LPN2931
Poster Determination of Olive Oil Adulteration by Principal Component Analysis with HPLC–Charged Aerosol Detector Data HPLC PN70689
Poster Analysis of Phospholipids in Natural Samples by Normal-Phase HPLC and Charged Aerosol Detection HPLC PN71006
Poster Analysis of Emulsifiers in Foods by High Pressure Liquid Chromatography and Charged Aerosol Detection HPLC PN70995
Poster New Streamline Software for Screening to Determine 250 Pesticides in Orange Oil by LC-MS/MS LC-MS POS_IMSC09_W454
Poster Characterization of Used Cooking Oils by HPLC-MS and Corona Charged Aerosol Detection LC-MS PN70536
Webinar Adulteration Testing of Edible Oils by FT-NIR