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A comparative study of analytical methods for quality evaluation of frying fat

✍ Scribed by Croon, L.-B. ;Rogstad, Astri ;Leth, T. ;Kiutamo, T.

Publisher: John Wiley and Sons
Year: 1986
Weight: 502 KB
Volume: 88
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19860880303

No coin nor oath required. For personal study only.

✦ Synopsis

Four quick-test methods (the Foodoil sensor, RAU-Test,Fritest' and Spot test) and two ordinary laboratory methods (the free fatty acids and GLC determination of triglycerid h e r s ) were compared to a standard method (column chromatographic determination of polar compounds). One hundred samples collected from fast food shop and restaurants were included in the investigation. The Foodoil sensor showed the highest correlation to the standardmethod(c.f.= 094).TheRAU-Test,Fritest'andSpottestwerealso wellcorrelated to thestandardmethod.1t waseasiertocompare thecolourof the reaction mixtures to the colour scale of the RAU-Test than to that of the Fritest'.The amount offreefattyacids were found tobeanunreliableindicatorofdeteriorated fryingfat.The triglyceridedimers couldnotbequantified, but assessment by visual comparison of the peak pattern in the chromatc gram corresponded well with the results of the standard method.

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