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

44 Citations (Scopus)

Abstract

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
Number of pages5
JournalEuropean Journal of Lipid Science and Technology
Volume88
Issue number3
DOIs
Publication statusPublished - 1986
MoE publication typeA1 Journal article-refereed

Fingerprint

frying
Oils and fats
analytical methods
Fats
lipids
Fatty acids
Nonesterified Fatty Acids
Dimers
free fatty acids
Color
Sensors
fast foods
polar compounds
methodology
color
restaurants
Fast Foods
Restaurants
Triglycerides
laboratory techniques

Cite this

Croon, Lars-Börje ; Rogstad, Astri ; Leth, Torben ; Kiutamo, Tuomo. / A comparative study of analytical methods for quality evaluation of frying fat. In: European Journal of Lipid Science and Technology. 1986 ; Vol. 88, No. 3. pp. 87 - 91.
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A comparative study of analytical methods for quality evaluation of frying fat. / Croon, Lars-Börje; Rogstad, Astri; Leth, Torben; Kiutamo, Tuomo.

In: European Journal of Lipid Science and Technology, Vol. 88, No. 3, 1986, p. 87 - 91.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - A comparative study of analytical methods for quality evaluation of frying fat

AU - Croon, Lars-Börje

AU - Rogstad, Astri

AU - Leth, Torben

AU - Kiutamo, Tuomo

PY - 1986

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AB - 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.

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