Analysis of plant lipids

In this chapter selected methods used in plant lipid analyses are discussed. The first step of fat analysis consists in the isolation of lipid components from the plant matrix, thus in the first section the most popular methods of isolation are described. Afterwards, due to the complicated mixture of lipid components their separation is required where different types of chromatography techniques are applied. To detect and quantify them specific detectors are required as part of chromatographic systems, in which mass spectrometry, nuclear magnetic resonance and photometric spectroscopies are often applied. To assess specific chemical characteristic of lipids classical chemical methods using e.g. peroxide, iodine and acid values are very often applied. The last part selected oxidative stability tests such as the Schaal oven test, differential scanning calorimetry and Rancimat (OSI) tests were described. Finally sensory analysis as a quality determination technique was also discussed.