FRACTIONATION OF OLIGOMERIC TRIACYLGLYCERIDES AND THE RELATION TO REJECTION LIMITS FOR USED FRYING OILS

Citation
M. Tasioulamargari et al., FRACTIONATION OF OLIGOMERIC TRIACYLGLYCERIDES AND THE RELATION TO REJECTION LIMITS FOR USED FRYING OILS, Journal of the American Oil Chemists' Society, 73(11), 1996, pp. 1579-1584
Citations number
16
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
ISSN journal
0003021X
Volume
73
Issue
11
Year of publication
1996
Pages
1579 - 1584
Database
ISI
SICI code
0003-021X(1996)73:11<1579:FOOTAT>2.0.ZU;2-7
Abstract
Precipitates enriched in oligomeric triacylglycerides were separated f rom thermally oxidized olive residue oil, conventional and high-oleic sunflower oils, and soybean oil by solvent fractionation in methanol/a cetone at 4-5 degrees C for 16 h. Different fractionation conditions w ere evaluated in an effort to isolate the oligomeric triacylglycerides (OTC), OTG, formed in frying oils upon heating at low concentations, were not de tectable with conventional methods to determine polymeric compounds. The best conditions found from the different assays were th e following: (i) weight of oil sample-to-solvent volume ratio of 1:20; and (ii) solvent system methanol/acetone 10:90 (vol/vol) for monounsa turated oils and 15:85 (vol/vol) for polyunsaturated oils. Precipitate s, enriched in oligomers, were formed when heated oils and used frying oils contained more than 27% polar compounds, a value which is widely accepted as the upper limit for use of frying oils.