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Short-chain fatty acids as marker for the degradation of frying fats and oils

✍ Scribed by Ludger Brühl; Bertrand Matthäus

Publisher
Wiley (John Wiley & Sons)
Year
2008
Tongue
English
Weight
410 KB
Volume
20
Category
Article
ISSN
0956-666X

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✦ Synopsis

Abstract

The determination of fatty acid composition by gas chromatography as a routine task is established in most laboratories dealing with oils and fats. The scope of this method can be enlarged for a preliminary quality control of used frying fats and oils, which is commonly characterized by the determination of polar compounds and polymerized triacylglycerols. However, for screening purposes the determination of the short‐chain fatty acids C7:0 and C8:0 can give an early indication about the quality of used frying fats and oils.

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