Analytical evaluation of fats and oils by size-exclusion chromatography

In this paper, the most recent applications of high-performance size-exclusion chromatography (HPSEC) in analyses of fats and oils are presented. Directly used in oils, the technique shows utility for evaluation of polymers in used frying fats and oxidized samples, as well as for analysis of low-caloric fats in blends. In concentrated fractions of polar compounds, characterization of virgin and refined oils and follow-up of early oxidation stages are also attainable. An extended application to fatty acid derivatives allows complementary analyses of specifically oxidized and polymeric fatty acyl groups.Peer reviewe

Characterization, quantification and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature

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Influence Of Fatty Acid Composition On The Formation Of Polar Glycerides And Polar Fatty Acids In Sunflower Oils Heated At Frying Temperatures

Conventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at different temperatures under well-controlled conditions. Total polar compounds, the main groups of polar glycerides, total polar fatty acids, the mair groups of polar fatty acids and the loss of initial fatty acids were quantitated. The most outstanding results demonstrated the primacy of the formation of glyceridic polymerization compounds during heating at high temperatures. After transesterification of the samples dimeric fatty acids was the most significant group of compounds obtained. As expected, linoleic acid was preferentially involved in the formation of polar fatty acids, although the participation of oleic acid became very important at low concentration of linoleic acid. Finally, good statistical figures were obtained for the regression of polar fatty acids on polar compounds.4811724(1991) Norma UNE 55 037-73, Catálogo de Normas UNE de 1991, , MadridArroyo, R., Cuesta, C., Garrido-Polonio, C., López-Varela, S., Sánchez-Muniz, F.J., High-performance size-exclusion chromatographic studies on polar components formed in sunflower oil used for frying (1992) J. Am. Oil Chem. Soc., 69, pp. 557-563Boskou, D., Stability of frying oils (1988) Frying of Food. Principles, Changes, New Approaches, pp. 174-182. , Ed. by G. Varela, A.E. Bender and I.D. Morton. VCH, Chichester (England)Christopoulou, C.N., Perkins, E.G., Isolation and characterization of dimers formed in used soybean oil (1989) J. Am. Oil Chem Soc., 66, pp. 1360-1370Cuesta, C., Sánchez-Muniz, F.J., Garrido-Polonio, C., López-Varela, S., Arroyo, R., Thermoxidattve and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil (1993) J. Am. Oil Chem Soc., 70, pp. 1069-1073Dobarganes, M.C., Pérez-Camino, M.C., Gutiérrez González-Quijano, R., Métodos analiticos de aplicación en grasas calentadas. I. Determinación de ésteres metilicos no alterados (1984) Grasas y Aceites, 36, pp. 172-177Dobarganes, M.C., Pérez-Camino, M.C., Márquez-Ruiz, G., High-performance size-exclusion chromatography of polar compounds in heated and non-heated fats (1988) Fat. Sci. Technol., 90, pp. 308-311Dobarganes, M.C., Pérez-Camino, M.C., Fatty acid composition: A useful tool for the determination of alteration level in heated fats (1988) Rev. Fr. Corps Gras, 35, pp. 67-70Dobarganes, M.C., Márquez-Ruiz, G., Pérez-Camino, M.C., Thermal stability and frying performance of genetically modified sunflower seed oils (1993) J. Agric. Food Chem., 41, pp. 678-681Dobarganes, M.C., Márquez-Ruiz, G., Calidad de las grasas de fritura en el sector de restauración de ändalucia (1995) Grasas y Aceites, 46, pp. 115-120Firestone, D., Worldwide regulation of frying fats and oils (1993) Inform, 4, pp. 1366-1371Gertz, Ch., Chromatographische methoden bei der untersuchung von fritierfetten (1986) Fette Seifen Anstrichm., 88, pp. 475-480Jorge, N., Márquez-Ruiz, G., Martín-Polvillo, M., Ruiz-Méndez, M.V., Dobarganes, M.C., Influence of dimethylpolisiloxane addition to edible oils: Dependence on the main variables of the frying process (1996) Grasas y Aceites, 47, pp. 14-19Jorge, N., Márquez-Ruiz, G., Martín-Polvillo, M., Ruiz-Méndez, M.V., Dobarganes, M.C., Influence of the addition of dimethylpolysiloxane addition to frying oils: Peformance of sunflower oils in discontinuous and continuous laboratory frying (1996) Grasas y Aceites, 47, pp. 20-25Márquez-Ruiz, G., Pérez-Camino, M.C., Dobarganes, M.C., Combination of adsorption and size-exclusion chromatography for the determination of fatty acid monomers, dimers and polymers (1990) J. Chrorn., 514, pp. 37-44Márquez-Ruiz, G., Tasioula-Margari, M., Dobarganes, M.C., Quantitation and distribution of altered fatty acids in frying fats (1995) J. Am. Oil Chem Soc., 72, pp. 1171-1176Perrin, J.L., Redero, F., Prevot, A., Dosage rapide des polymères de triglycérides par chromatographic d'exclusion (1984) Rev. Fr. Corps Gras, 31, pp. 131-134Perrin, J.L., Perfetti, P., Dimitriades, C., Naudet, M., Etude analytique approfondie d'huiles chauffées. I. Techniques analytiques et essais préliminaires (1985) J. Agric. Food Chem., 32, pp. 151-158Pozo Diez, R.M., Masoud Musa, T.A., Pérez-Camino, M.C., Dobarganes, M.C., Intercambio lipídico durante la fritura de patatas prefritas congeladas en aceite de girasol alto oleico (1995) Grasas y Aceites, 46, pp. 85-91Purdy, H., Oxidative stability of high oleic sunflower and safflower oils (1985) J. Am. Oil Chem Soc., 62, pp. 523-525Purdy, H., High oleic sunflower: Physical and chemical characteristics (1986) J. Am. Oil Chem Soc., 63, pp. 1062-1066Sebedio, J.L., Grandgirard, A., Septier, Ch., Prevost, J., Etat d'altération de quelques huiles de friture prélevées en restauration (1987) Rev. Corps Gras, 34, pp. 15-18Waltking, A.E., Seery, W.E., Bleffert, G.W., Chemical analysis of polymerization products in abused fats and oils (1975) J. Am. Oil Chem Soc., 52, pp. 96-100Waltking, A.E., Wessels, H., Chromatographic separation of polar and nonpolar components of frying fats (1981) J. Assoc. Off. Anal. Chem., 64, pp. 1329-1330Wolf, J.P., Mordret, F.X., Dieffenbacher, A., Determination of polymerized triglycérides in oils and fats by high performance liquid chromatography (1991) Pure and Appl. Chem., 63, pp. 1163-117

Sensitive and accurate quantitation of monoepoxi fatty acids in thermoxidized oils by gas-liquid chromatography

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Effect of fatty acid positional distribution and triacylglycerol composition on lipid by products formation during heat treatment: I.polymer formation

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