Determination of polar compounds by TLC-FID in refined and partially hidrogenated soja heated oils.

Abstract

The thermal degradation of oils and fats leads to the formation of polar compounds, which is the reason why their determination is adopted for the quality control of the oil and fat used in frying. Samples of refined and partially hydrogenated soybean oil were heated for 30 and 60 hours respectively and the polar compounds content were determined using the lUPAC-AOAC official method and TLC-FID. The samples of oil and the fractions separated on the column were applied to the chromarods and developed in petroleum ether: diethyl ether (93:7 v/v). The determination of polar compounds by lUPAC method and by TLC-FID presented similar results (P-value

Keywords

• latroscan
• partially hidrogenated soja oil
• polar compounds
• refined soja oil
• tlc/fid.