The “Joint Committee for the Analysis of Fats, Oils, Fatty products, Related Products and Raw Materials (GA FETT)” has developed the following method for the fast determination of polar compounds, polymerized TAGs, acid value and anisidine value in used frying fats and oils. It will be included to Section C, Chapter VI of the German Standard Methods and will be part of the 19th amemdment to the second edition of the German standard method in autumn 2013. This very important method reflexes the need of the control laboratories to get fast and reliable results for the analyses of used frying fats and oils, it is with safe money and time. The method has been evaluated in an interlaboratory test with 11 laboratories.

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The “Joint Committee for the Analysis of Fats, Oils, Fatty Products, Related Products and Raw Materials (GA Fett)” has developed the following method for the determination of Pyropheophytin a in virgin olive oils to detect a possible thermal treatment. It is intended to include this method in Section C, Chapter VI of the German Standard Methods.*

HPLC has been used for the analysis of isothiocyanates, indoles, and oxazolidinethiones in rapeseeds and rapeseed meal. The samples were treated with myrosinase and the released hydrolysis products extracted with dichloromethane. The separation was performed on an RP-18 column using a gradient system with acetonitrile and water. Use of a programmable UV detector permitted the detection of the compounds at their absorption maxima of 210 and 240 nm, respectively. Response factors of eight standard compounds were calculated for 240 nm. The contents of glucosinolates calculated with the results of this method showed a significant linear correlation (r = 0.9995; P < 0.005) with the contents of glucosinolates evaluated with the results of the HPLC method of desulfoglucosinolates. Keywords: HPLC; indoles; isothiocyanates; oxazolidinethiones; rapeseed