A comparative study of analytical methods for quality evaluation of frying fat

Lars-Börje Croon, Astri Rogstad, Torben Leth, Tuomo Kiutamo

Research output: Contribution to journalArticleScientificpeer-review

46 Citations (Scopus)


Four quick‐test methods (the Foodoil sensor, RAU‐Test, Fritest® and Spot test) and two ordinary laboratory methods (the free fatty acids and GLC determination of triglycerid dimers) were compared to a standard method (column chromatographic determination of polar compounds). One hundred samples collected from fast food shops and restaurants were included in the investigation. The Foodoil sensor showed the highest correlation to the standard method (c. f.=0.94). The RAU‐Test, Fritest® and Spot test were also well correlated to the standard method. It was easier to compare the colour of the reaction mixtures to the colour scale of the RAU‐Test than to that of the Fritest®. The amount of free fatty acids were found to be an unreliable indicator of deteriorated frying fat. The triglyceride dimers could not be quantified, but assessment by visual comparison of the peak pattern in the chromatogram corresponded well with the results of the standard method.

Original languageEnglish
Pages (from-to)87-91
JournalEuropean Journal of Lipid Science and Technology
Issue number3
Publication statusPublished - 1986
MoE publication typeA1 Journal article-refereed


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