Location: Functional Foods ResearchTitle: Solid fat content measurement as a substitute for total polar compound analysis) Author
Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 4/29/2012
Publication Date: 5/2/2012
Citation: Bakota, E.L. 2012. Solid fat content measurement as a substitute for total polar compound analysis. 103rd AOCS Annual Meeting & Expo. Interpretive Summary:
Technical Abstract: Monitoring of oxidative degradation in frying oils is essential for determining an appropriate discard time. The most reliable method for monitoring the extent of oxidation in edible oils is the determination of total polar compounds. However, this method is time-consuming and not practical to execute in a quality assurance setting. However, in these cases, other rapid analytical techniques, such as benchtop NMR, may be available. The oxidative degradation of several oils was studied via analysis of solid fat content (SFC), total polar compounds, and triglyceride concentration. A strong correlation was determined between solid fat content, as measured by NMR, and total polar compounds. There is also a significant correlation between solid fat content and triglyceride concentration. While total polar compounds were also correlated with triglyceride concentrations, this relationship has been previously demonstrated. For all oil types, the correlation between SFC values and total polar compounds is strong, with r values of 0.88 or above. Linear equations were generated for each oil type, allowing calculation of total polar compounds from SFC measurements. This suggests that SFC measurements could be used as a proxy for analysis of total polar compounds in environments with access to instrumentation but no formal laboratory setup.