Investigation by fractional crystallization of classes of compounds formed during frying of vegetable oils

 
This item is provided by the institution :
University of Ioannina
Repository :
Repository of UOI Olympias
see the original item page
in the repository's web site and access all digital files if the item*
share



1990 (EN)
Investigation by fractional crystallization of classes of compounds formed during frying of vegetable oils (EN)

Tasioula-Margari, M. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Tasioula-Margari, M. (EN)

In an effort to standardize a rapid and reliable method for the characterization of thermally abused vegetable oils, the technique o f fractional crystalli-ation was applied to heated samples of cottonseed and corn oil. Using this method an insoluble fraction enriched mainly in polar compounds, which form during the heating process, was obtained. These compounds, mostly of high molecular weight, are responsible for the increase in viscosity of the oil and are retained in a gas chromatographic column used for fatty acid methyl ester analysis. It was found that the above insoluble fraction formed when heated samples contained25% polar constituents, a value which is widely accepted as the upper limit for use of heated vegetable oils. It is proposed that the technique of fractional crystallization can be used as a method for rapidquality assessment o f frying oils such as non-hydrogenated vegetable oils. (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Food Chemistry (EN)

English

1990


Elsevier (EN)



*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)