A rapid method for determination of polar compounds in used frying fats and oils

Authors

  • S. Marmesat Instituto de la Grasa (CSIC), Sevilla
  • J. Velasco Instituto de la Grasa (CSIC), Sevilla
  • G. Márquez-Ruiz Instituto de la Grasa (CSIC), Sevilla
  • M.C. Dobarganes Instituto de la Grasa (CSIC), Sevilla

DOI:

https://doi.org/10.3989/gya.2007.v58.i2.83

Keywords:

Polar compounds, Response factors, Size exclusion chromatography, Solid phase extraction, Used frying oils

Abstract


The determination of polar compounds by adsorption chromatography is the most accepted method for the analysis of used frying fats due to its high precision and accuracy. However, this method is expensive and time consuming. In this study, a rapid analytical method to determine polar compounds is proposed. Starting from milligrams of sample dissolved in a solution of hexane containing methyl oleate as internal standard, the nonpolar fraction, which comprises the non-altered triglycerides (TG) and the internal standard, is obtained by solid phase extraction. Then, the non polar fraction is quantitatively analyzed in 15 min by high-performance size-exclusion chromatography (HPSEC) and the polar fraction is determined by difference of weight. Response factors for pure TG and FAME were calculated. Six samples of sunflower oils of different degrees of unsaturation were analyzed in triplicate and the results were compared with those obtained by the gravimetric method based on silica classical column chromatography. Results showed no significant differences between the two methods. In addition, the repeatability of the proposed method was excellent, as the coefficient of variation ranged from 1.5 to 13% depending on the contents of polar compounds.

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References

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IUPAC 1992 a. Standard Method 2.507: Determination of Polar Compounds in Frying Fats, in Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th Edition, International Union of Pure and Applied Chemistry, Blackwell, Oxford, England.

IUPAC 1992 b. Standard Method 2.508: Determination of Polymerized Triglycerides in Oils and Fats by High Performance Liquid Chromatography, in Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th Edition, International Union of Pure and Applied Chemistry, Blackwell, Oxford, England.

Marmesat S, Rodrigues E, Velasco J, Dobarganes C. 2007. Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties. Int J Food Sci Technol. 42, 601-608. doi:10.1111/j.1365-2621.2006.01284.x

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Published

2007-06-30

How to Cite

1.
Marmesat S, Velasco J, Márquez-Ruiz G, Dobarganes M. A rapid method for determination of polar compounds in used frying fats and oils. grasasaceites [Internet]. 2007Jun.30 [cited 2021Jul.24];58(2):179-84. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/83

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