Separation and Identification Strategies for Lipids and Volatiles Analysis in Natural Oils

The thesis project detailed the development of analytical methods that can be used to determine chemical composition of natural oil products such as extra virgin olive oil. Separation and identification methods for lipids in oil samples, and methods for differentiation of olive oil varieties were developed. The methods are useful to evaluate the authenticity and quality of edible oil products. Thus, can be utilised by oil industries to control the quality of their products and also by regulatory authorities to monitor the quality and authenticity of edible oils circulating in the supermarkets.