Compounds determined in vegetable oils include a group of substances which naturally appear in oils, which informs of their quality, origin or nutritional value (fatty acid content, phenolic compounds, tocopherols, sterols content), substances purposely added to oil with the aim of changing its properties (e.g., synthetic antioxidants) as well as compounds emerging during unnecessary oil changes (trans isomers, saturated compounds, volatile products of the oxidation process, residues of solvents after the extraction process). The different classes of compounds analysed in vegetable oils are discussed below.
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Gromadzka et al. (2011) studied this question.
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