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SummaryDuring the process of deep fat frying the frying fat or oil undergoes complex chemical reactions which lead to its deterioration. For the quality survey of frying fats or oils the time-consuming determination of total polar components by column chromatography is an approved standard method. High performance liquid chromatography (HPLC) can be used to substitute this technique. Moreover, HPLC proved to be a useful tool for the determination of the qualitative and quantitative composition of fatty acid and polar substances which change during the frying process.

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