HPLC with evaporative light scattering detection for the determination of polar compounds in used frying oils

Kaufmann, Anton; Ryser, Bianca; Suter, B.

doi:10.1007/s002170100373

Cited by 15 publications

(8 citation statements)

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“…[5] High-performance thin-layer chromatography coupled with densitometry and a high-performance liquid chromatography-evaporative light-scattering detector has used to determine the TPC content of heated oil and frying oil. [6][7][8] The results obtained through this method are closely correlated with those obtained through the column chromatography. The alternative method provides the advantages of simplicity, speed, and low labor requirement.…”

Section: Introductionsupporting

confidence: 65%

“…Fresh oil was added at the volume of 50 mL or at 5% of the total oil volume. Oil samples (25 mL) were collected from each fryer daily (8,16,24,32, and 40 h) and were kept frozen at À20 C until analysis.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Although the values obtained through column chromatography and those obtained through the reference method are not considerably different, the improved method is destructive to samples and requires hazardous regents . High‐performance thin‐layer chromatography coupled with densitometry and a high‐performance liquid chromatography‐evaporative light‐scattering detector has used to determine the TPC content of heated oil and frying oil . The results obtained through this method are closely correlated with those obtained through the column chromatography.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Jia

Zhang

Geng

et al. 2018

Euro J Lipid Sci & Tech

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Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy are developed for the determination of the total polar compound (TPC) content of frying oil. The TPC contents of oil samples are analyzed in accordance with the guidelines set by American Oil Chemists’ Society. Calibrations of the PE‐film‐based FTIR and ATR–FTIR spectroscopy measurements, combined with partial least‐squares regression, provide correlation coefficients (R‐values) of 0.9930 and 0.9972, respectively, and root mean error of calibration of 1.55 and 0.75%, respectively. The validation of the calibrations indicates that the R‐values of validation and precision analyses are close to 1. PE‐film‐based FTIR and ATR–FTIR are considered adequate for analytical purposes and provide root mean error of prediction values of 2.90 and 3.10% for blind sample validation, respectively. However, the prediction accuracy of PE‐film‐based FTIR spectroscopy is better than that of ATR–FTIR spectroscopy. Results indicate that the PE‐film‐based FTIR and ATR–FTIR methods can be efficiently applied as environmentally friendly tools for the determination of the TPC content of frying oils. Practical Applications: PE‐film‐based FTIR and ATR–FTIR spectroscopy techniques are compared to develop a convenient and rapid method for the determination of the TPC content of frying oil. A total of 127 oil samples corresponding to unfried and fried domestic oils are used. Among the samples, 107 and 20 samples are allocated to the calibration set and the blind sample validation set, respectively. The ATR–FTIR technique is more rapid than the PE‐film‐based FTIR technique given that it does not require data preprocessing. However, the PE‐film‐based FTIR technique provides better prediction results than the ATR–FTIR technique and lower RMSEP values for the regression between the validation and blind sample validation sets. The superior prediction results provided by the PE‐film‐based FTIR technique may be attributed to its high precision and spectral sensitivity, as well as optical path length. The PE‐film‐based FTIR and ATR–FTIR techniques can be applied as environmentally friendly tools for the determination of the TPC contents of frying oils. Two methods based on PE‐film‐based FTIR and ATR–FTIR spectroscopy are developed for the determination of the TPC content of frying oil. The validation of the calibrations indicates that the R‐values of validation and precision analyses are close to 1. PE‐film‐based FTIR and ATR–FTIR are considered adequate for analytical purposes and provide root mean error of prediction values of 2.90 and 3.10% for blind sample validation, respectively.

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Section: Introductionsupporting

confidence: 65%

Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Jia

Zhang

Geng

et al. 2018

Euro J Lipid Sci & Tech

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“…To assess the quality of a used fat, several test methods may be applied, such as the unpleasant and subjective sensory test, the smoke point, the contents of free and oxidized fatty acids, several commercially available tests (e.g., Oxifrit for some oxidized fatty acids [5] or Fritest for some carbonyl compounds [6]) and density, viscosity, and refractive index, etc. At present and in most cases, the determinations of polar compounds by column chromatography [7,8,9,10] or HPLC [11], and of oligomeric triglycerides by gel permeation chromatography (GPC) [12] are performed in order to complement the sensory findings. When non-polar and polar compounds are determined on a silica gel column, the polar fraction includes all products from hydrolysis, oxidation, and oligomerization.…”

Section: Introductionmentioning

confidence: 99%

Determination of higher carbonyl compounds in used frying fats by HPLC of DNPH derivatives

Schulte

2002

Anal Bioanal Chem

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In current analytical practice, simple methods are required for assessing the quality of a deep-frying fat after some time of use. Therefore, a new procedure was developed for the fast and selective determination of higher carbonyl compounds, i.e., those triglycerides resulting from the oxidation and/or oxidative cleavage of double bonds in unsaturated fatty acids. For analysis, a fat sample is dissolved in a 1-butanol/toluene mixture containing 6-undecanone as an internal standard. Aldehydes and ketones present are allowed to react with 2,4-dinitrophenylhydrazine (DNPH) in acidic solution for at least 1 h at room temperature. The mixture is injected directly onto a reversed phase HPLC column that is eluted with a very steep gradient between methanol and tert-butylmethyl ether (TBME) and is fitted with a UV detector set at 370 nm. In this way, the DNPH derivatives of all higher carbonyl compounds are eluted as one single peak. The result is calculated as milliequivalents of carbonyls per kg of fat (meq kg(-1)). The method takes a minimum of time and reagents and only requires the usual equipment.

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“…The use of an ELSD approach for spectrophotometric derivatization (i.e., insertion of chromophoric groups) is feasible and therefore the drawbacks of derivatization (dependence on experimental parameters, incompleteness of derivatization reaction, use of salt-laden mobile phases, prolonged analysis time, additional cost for derivatization system and reagents) can be eliminated. In particular, the use of an ELSD for lipid analysis has become essential, because it is a universal detector that is compatible with a broad range of solvents and gradient elution (unlike the refractive index detector) and the signal is independent of the degree of saturation and chain length of an acyl chain (unlike the UV detector) [31,32,33,34].…”

Section: Methodology Determination Of Phospholipids In Food Samplesmentioning

confidence: 99%

Dietary Phospholipids and Phytostrerols: A Review on Some Nigerian Vegetable Oils

Aremu¹,

Ibrahim²

2017

ijSciences

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Dietary phospholipids and phytosterols have proven to be potential sources of bioactive lipids with widespread effects on pathways related to inflammation, cholesterol metabolism, and high-density lipoprotein function. Due to their biological and physicochemical properties, they are important in human nutrition. The efficient separation and accurate quantification of phospholipids and phytosterols can be achieved with highperformance liquid chromatography-evaporative light scattering detection (HPLC-ELSD) and gas chromatography (GC) often combined with mass spectrometry respectively. The phospholipid and phytosterol compositions of some Nigerian vegetable oils were reviewed. From the literature, the phospholipid concentrations (mg/100) of phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl serine, lysophosphatidyl choline, phosphatidyl inositol and phosphatidic acid are in the range of 2.60 -1168.00, 1.13 -558.00, 0.10 -336.00, 0.

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HPLC with evaporative light scattering detection for the determination of polar compounds in used frying oils

Cited by 15 publications

References 1 publication

Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy

Determination of higher carbonyl compounds in used frying fats by HPLC of DNPH derivatives

Dietary Phospholipids and Phytostrerols: A Review on Some Nigerian Vegetable Oils

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