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Systematic evaluation of heated fats based on quantitative analytical methods
Author(s) -
Dobarganes M. C.,
PerezCamino M. C.
Publication year - 1988
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542558
Subject(s) - sunflower oil , chemistry , sunflower , hydrolytic degradation , degradation (telecommunications) , hydrolysis , food science , chromatography , olive oil , palm oil , pulp and paper industry , biological system , process engineering , mathematics , organic chemistry , computer science , biology , engineering , combinatorics , telecommunications
A simple, objective procedure for the analysis of heated or used frying fats is presented. In the proposed evaluation, based on quantitative methods, the direct analysis of the fat is combined with that of the methyl esters in order to obtain various measurements representative of the alteration proceeding from the same sample. This process permits the distinction of the three predominant types of degradation, oxidative, thermal and hydrolytic, and thus can be applied to fats of whatever level and type of alteration. The results of application of this analytical system to palm, olive, sunflower and soybean oils both before and after heating them for 100 hr at 195 C are discussed.