1. Edible oils are prone to oxidation, which can lead to the generation of various oxidative products that can reduce the nutritional value and safety of the oil.
2. Analyzing the oxidation of edible oil is crucial for ensuring its quality and safety. This involves evaluating the content of oxidative products using corresponding indexes and employing analytical methods for quantification and qualitative identification.
3. The selection of appropriate indexes and analytical methods depends on specific research objectives, and expanding the understanding of the relationship between oxidative products and analytical methods is important. The review also discusses challenges and future perspectives in analyzing edible oil oxidation.