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Abstract
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 activity, and lipid hydroperoxides content, as well as classification or adulteration of vegetable oils.
Acknowledgments
This paper is part of a special issue organized by Dr. Nikolaos Thomaidis and Dr. Antony C. Calokerinos from research presented at the Aegean Analytical Chemistry Days Conference in Lesvos, Greece on 29 September–3 October 2010.
D. Christodouleas gratefully acknowledges financial support from Alexander S. Onassis Foundation.
Notes
*Abbreviations are explained within manuscript.
*Abbreviations are explained within manuscript.
