DESCRIPTION

– Characterization of oils from traditional and non-traditional seeds, olive and fish according to international standard: AOCS, IUPAC, IOC
– Determination of minor compounds in vegetable oils: tocopherols, phospholipids, waxes, carotenes, chlorophylls, biophenols in olive oil, phosphorous content, etc
– Quality and deterioration of oils: classical indexes (peroxide value, anisidine value, acidity), oxidative stability by Rancimat, antioxidants
– Characterization of subproducts and derivatives: lecithin, waxes, etc
– Quantification of triglycerides, fatty acids, trans fatty acids, omega 3-FA
– Development of analytical techniques to characterize and evaluate the quality of oils
– Development of oleogels