Comparison of different methods to determine polar compounds in frying oils

The validity of measurements of polar compounds in used frying oils was inv estigated. Compared were the reference method, the food oil sensor (FOS), a nd a newly developed HPLC method. It was shown that the HPLC values correla te better with the reference method than the FOS measurements. The standard deviation of the results obtained by the reference method was three times higher than those of the FOS and the HPLC methods. Because of the better pr ecision and the higher speed, the HPLC approach is considered to be an attr active alternative to the reference method.