TY - JOUR
T1 - Characterisation of aldehydic acids in used and unused frying oils
AU - Kamal-Eldin, Afaf
AU - Marquez-Ruiz, Gloria
AU - Dobarganes, Carmen
AU - Appelqvist, Lars Åke
N1 - Funding Information:
This work was supported by Swedish National Board for Industrial and Technical Development (NUTEK, grant No. 5521-92-94718) as a part of an EU project (AIRI-CT92-0687). The authors thank Eva Norén (Department of Food Science, SLU) for technical assistance, Manolo Martin-Polvillo (CSIC) for help with adsorption chromatography and José Luis Rios (CSIC) for GC–MS analysis.
PY - 1997/8/1
Y1 - 1997/8/1
N2 - Aldehydic acids, expected to be present in auto-oxidised lipids as a result of decomposition of hydroperoxides by p-scission reactions, were analysed in unused and in frying oils used for two days. The oils studied were partially hydrogenated rapeseed/palm oil mixture, conventional sunflower oil and high oleic acid sunflower oil. The method involved saponification of lipids, elimination of the unsaponifiable matter, transmethylation and further fractionation of the methyl esters into polar and non-polar fractions by silica column chromatography. Both fractions were analysed by high-performance size-exclusion chromatography to determine the levels of non-polar dimers, polar dimers and oxidised monomers. The polar fraction was also analysed by gas chromatography and gas chromatography-mass spectrometry. Using this approach, the aldehydic acid methyl esters: methyl 8-oxooctanoate, methyl 9-oxononoate, methyl 10-oxo-8-decenoate, methyl 1-oxo-9-undecenoate and methyl 12-oxo-9-dodecenoate were characterised in used as well as unused frying oils.
AB - Aldehydic acids, expected to be present in auto-oxidised lipids as a result of decomposition of hydroperoxides by p-scission reactions, were analysed in unused and in frying oils used for two days. The oils studied were partially hydrogenated rapeseed/palm oil mixture, conventional sunflower oil and high oleic acid sunflower oil. The method involved saponification of lipids, elimination of the unsaponifiable matter, transmethylation and further fractionation of the methyl esters into polar and non-polar fractions by silica column chromatography. Both fractions were analysed by high-performance size-exclusion chromatography to determine the levels of non-polar dimers, polar dimers and oxidised monomers. The polar fraction was also analysed by gas chromatography and gas chromatography-mass spectrometry. Using this approach, the aldehydic acid methyl esters: methyl 8-oxooctanoate, methyl 9-oxononoate, methyl 10-oxo-8-decenoate, methyl 1-oxo-9-undecenoate and methyl 12-oxo-9-dodecenoate were characterised in used as well as unused frying oils.
KW - Aldehydes
KW - Fatty acids
KW - Food analysis
KW - Frying
KW - Lipids
KW - Oils
UR - http://www.scopus.com/inward/record.url?scp=0030757474&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0030757474&partnerID=8YFLogxK
U2 - 10.1016/S0021-9673(97)00355-5
DO - 10.1016/S0021-9673(97)00355-5
M3 - Article
AN - SCOPUS:0030757474
SN - 0021-9673
VL - 776
SP - 245
EP - 254
JO - Journal of Chromatography A
JF - Journal of Chromatography A
IS - 2
ER -