Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods

Endo, Yasushi

doi:10.5650/jos.ess17130

Cited by 71 publications

(44 citation statements)

References 43 publications

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“…These byproducts are normally nonvolatile, more polar than the unaltered triacylglycerols, and their presence reduces the nutritional value of the oil. [1,2] The detection of the isolated polar compound and its constituents by high-performance size-exclusion chromatography provides a comprehensive evaluation of the impact of the three common degradation pathways that occur in oils during heat treatment, namely, polymerization, oxidation, and hydrolysis. [3,4] Therefore, it is vital to evaluate the quality of cooking oils, even fresh ones, as the presence of these compounds will subsequently affect the quality of fried food products.…”

Section: Introductionmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

International Journal of Food Properties

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In this study, the safety and quality of commercial cooking oils were evaluated. The emphasis of this evaluation was on the presence of oxidation and polymerization products in fresh oils, although the analyses were often conducted on used frying fats and oils. This was because polymerized triacylglycerols (PTGs) and monomeric oxidized triacylglycerols (oxTAGs) have been proposed as potential indicators of the adulteration of palm olein. The oil quality was evaluated based on PTG content, the presence of epoxy, keto, and hydroxy acids, fatty acid composition, and smoke point. Principal component analysis (PCA) was conducted to identify the relationships among the analytical parameters. The total polar compound content of all fresh oil samples was within the safety limit for human consumption (< 25% polar compounds). TAG oligomers or epoxy, keto, or hydroxy acids were not detected in any of the fresh oil samples. Most of the packet oils had lower smoke point (< 200°C) and linoleic acid content than the bottled oils. The pure palm olein samples were found to be better in terms of overall oil quality, as indicated by the PCA biplots of all analytical parameters.

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Section: Introductionmentioning

confidence: 99%

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Khor

Sim

Abas

et al. 2019

International Journal of Food Properties

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“…Peroxide value, p-anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils [8]. However, determination of all those indexes is tedious and time consuming.…”

Section: Introductionmentioning

confidence: 99%

Static headspace gas chromatographic determination of hexanal as a marker of lipid oxidation in fat-rich food

Vičkačkaitė¹,

Pipiraitė²,

Poškus³

et al. 2020

chemija

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Static headspace gas chromatographic method for determination of hexanal as a marker of lipid oxidation was developed. Tetradecane was suggested as a matrix for hexanal release from the sample. Sample equilibration temperature and time, tetradecane volume, injection time were optimized. Benzaldehyde was selected as an internal standard. Under the optimized conditions quality parameters were determined. The calibration curve was linear in the concentration range from 25 µg l -1 to 2 g l -1 , the detection limit was 15 µg l -1 , RSD was determined by five replication analysis with hexanal concentration 0.1 g l -1 and was 1.2%. The technique was applied for hexanal determination in potato chips and fried potatoes.

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“…The production of vegetable oils, particularly olive oil, has increased in recent years because of their economic importance in diverse fields . On the other hand, fats from animal origin are widely consumed and their physical and chemical properties can affect food quality and consumer health and should be properly evaluated. Edible fats and oils comprise acylglycerols (Fig.…”

Section: Introductionmentioning

confidence: 99%

“…For these reasons, various methods of analysis have been developed and applied to analyze different fats or determine individual components of edible fats and oils . In this context, nuclear magnetic resonance (NMR) has emerged as a useful tool for the determination of important parameters in food and beverages, and more specifically in edible oils and fats .…”

Section: Introductionmentioning

confidence: 99%

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by ¹H NMR

et al. 2020

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BACKGROUND: Edible fats and oils are very important in nutrition and as a main source of energy and are also essential nutrients. There are several methods for the analysis of edible fats and oils, but nowadays nuclear magnetic resonance (NMR) is emerging as a powerful tool (albeit complex and high-tech demanding) to identify, quantify, and differentiate many types of food, including fats and oils. In this sense, the challenges of this technique are the simplification of methodology and taking advantage of a 400 MHz NMR instrument. RESULTS: Through an adequate mixture of solvents, we have developed a methodology to quantify essential parameters in edible fats and oils, including 1,2-diacylglycerol, 1,3-diacylglycerol, and 1-monoacylglycerol, by using a single experiment and without the need for matrix derivatization.CONCLUSION: This methodology has been successfully applied to the analysis of olive, sunflower, corn, sesame, and peanut oils, as well as butter, walnut, salmon, and spicy pork sausage. Moreover, the evolution of thermal oxidation and lipolysis of virgin olive oil and sunflower has been analyzed.

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Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods

Cited by 71 publications

References 43 publications

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Static headspace gas chromatographic determination of hexanal as a marker of lipid oxidation in fat-rich food

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by ¹H NMR

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Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods

Cited by 71 publications

References 43 publications

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils

Static headspace gas chromatographic determination of hexanal as a marker of lipid oxidation in fat-rich food

Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by 1H NMR

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Solvent‐based strategy improves the direct determination of key parameters in edible fats and oils by ¹H NMR