Vegetable oils are widely used in foods and for cooking in most countries across the world. They tend to be favored over other oils due to their nutritional quality and lower levels of saturated fats. These oils contain trace amounts of natural elements but occasionally toxic elements from extraction processes or agricultural practices may be present (e.g., from mechanized harvesting using lead-containing fuels). There are strict regulations regarding the levels of toxic elements such as lead in vegetable oils. Therefore, it is essential to monitor such elements in vegetable oil samples for product quality and food safety.
Download this application note to learn about the sensitive, accurate and robust analysis of major and trace elements in food-grade vegetable oil using the Thermo Scientific™ iCAP™ PRO Series ICP-OES equipped with a ceramic D-torch.
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