Ayyildiz, Hamide FilizTopkafa, MustafaKara, HuseyinSherazi, Syed Tufail Hussain2020-03-262020-03-2620151094-29121532-2386https://dx.doi.org/10.1080/10942912.2014.962657https://hdl.handle.net/20.500.12395/32126Present study includes evaluation of fatty acid composition, tocols profile, and oxidative stability of some fully refined edible oils. Fully refined sunflower, soybean, corn, hazelnut, peanut, and canola oils were analyzed for fatty acids by capillary gas liquid chromatography, tocols by normal phase-high performance liquid chromatography and oxidative stability by rancimat. Free fatty acid, peroxide value, and iodine value of investigated oils were determined by titrimetric methods. Saturated, mono-, and polyunsaturated fatty acids were found to be in the ranges between 2.03-18.58, 23.39-77.26, and 14.39-58.52%, respectively. Tocols and oxidative stability of the investigated oils were found to be in the ranges between 488.88-913.51 mg kg(-1) and 3.05-4.99 h, respectively.en10.1080/10942912.2014.962657info:eu-repo/semantics/closedAccessFully refined edible oilFatty acid compositionTocols profileOxidative stabilityRancimatArticle18920642076Q2WOS:000357386500019Q2