ISO Standard Always the Best?

  • Author: Lisa-Marie Rauschendorfer
  • Published: 24 December 2014
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: European Journal of Lipid Science and Technology/Wiley-VCH
thumbnail image: ISO Standard Always the Best?

Polar compounds in edible oil originate from various reactions taking place during storage and heating, such as oxidation, polymerization, and hydrolysis. Therefore, polar compounds are a direct indicator for the age and quality of an oil and their quantity in oil-samples is also the basis for the international regulations limiting the use of degraded frying oils for human consumption. The international organization for standardization (ISO) states, that the content of polar compound has to be determined by adsorption chromatography extraction followed by gravimetric quantification. This method is accurate and simple, but time-consuming and uses considerable amounts of silica-gel and solvents.

Jérôme Lecomte, UMR IATE, Montpellier, France, and colleagues established high-performance thin layer chromatography densitometry (HPTLC-D) as a fast and reliable alternative method to quantify polar compounds in frying oils. Different samples from sunflower, peanut and soybean oils untreated and heated to 180 °C show, that this method is accurate and repeatedly able to quantify polar compounds. Therefore, HPTLC-D might be an economic and environmental beneficial alternative to the ISO standard.


Article Views: 1716

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH