Analysis of fatty acid profiles of free fatty acids generated in deep-frying process

Hdl Handle:
http://hdl.handle.net/10149/621966
Title:
Analysis of fatty acid profiles of free fatty acids generated in deep-frying process
Authors:
Bazina, N. (Naser); He, J. (Jibin)
Affiliation:
Teesside University. Technology Futures Institute
Citation:
Bazina, N., He, J. (2018) 'Analysis of fatty acid profiles of free fatty acids generated in deep-frying process' Journal of Food Science and Technology; Published online 16 May 2018
Publisher:
Springer Verlag
Journal:
Journal of Food Science and Technology
Issue Date:
16-May-2018
URI:
http://hdl.handle.net/10149/621966
Additional Links:
https://doi.org/10.1007/s13197-018-3232-9)
Abstract:
During the deep fat food frying process, the frying media, oil, continuously degenerates when exposed to high temperature, oxygen and moisture. This leads to physical and chemical changes including the formation of hydrolysis products such as Free Fatty Acids (FFAs) which are associated with undesirable darkening in colour , off-flavouring and a lowering of the smoke point. This study was aiming to develop a method capable of identifying and quantifying individual free fatty acids within oil using a small sample size (100mg of oil) . We used liqui d/liquid extraction (LLE) technique to separate FFAs from the rest of the oil followed by esterification using boron trifluoride (BF3) and then gas chromatography (GC) analysis. Various extraction conditions were tested. A mixture of 0.02M phosphate buffer at pH 12 and acetonitrile at buffer: solvent ratio larger than 2:1 showed the highest efficiency in extraction of FFAs. The method was capable of producing accurate fatty acid profiles of FFAs and showed good precision on medium rancidity oil samp les. It also captured the differences induced by adding free fatty acids to samples. An interesting discrepancy was found between the new method and the traditional titration method in terms of overall FFA content, which suggests further optimisation and investigation are required.
Type:
Article
Language:
en
ISSN:
0022-1155
EISSN:
0975-8402
Rights:
Author can archive post-print (ie final draft post-refereeing) subject to an embargo of 12 months

Full metadata record

DC FieldValue Language
dc.contributor.authorBazina, N. (Naser)en
dc.contributor.authorHe, J. (Jibin)en
dc.date.accessioned2018-06-15T08:31:03Z-
dc.date.available2018-06-15T08:31:03Z-
dc.date.issued2018-05-16-
dc.identifier.citationJournal of Food Science and Technology; Available online, 16 May 2018en
dc.identifier.issn0022-1155-
dc.identifier.urihttp://hdl.handle.net/10149/621966-
dc.description.abstractDuring the deep fat food frying process, the frying media, oil, continuously degenerates when exposed to high temperature, oxygen and moisture. This leads to physical and chemical changes including the formation of hydrolysis products such as Free Fatty Acids (FFAs) which are associated with undesirable darkening in colour , off-flavouring and a lowering of the smoke point. This study was aiming to develop a method capable of identifying and quantifying individual free fatty acids within oil using a small sample size (100mg of oil) . We used liqui d/liquid extraction (LLE) technique to separate FFAs from the rest of the oil followed by esterification using boron trifluoride (BF3) and then gas chromatography (GC) analysis. Various extraction conditions were tested. A mixture of 0.02M phosphate buffer at pH 12 and acetonitrile at buffer: solvent ratio larger than 2:1 showed the highest efficiency in extraction of FFAs. The method was capable of producing accurate fatty acid profiles of FFAs and showed good precision on medium rancidity oil samp les. It also captured the differences induced by adding free fatty acids to samples. An interesting discrepancy was found between the new method and the traditional titration method in terms of overall FFA content, which suggests further optimisation and investigation are required.en
dc.language.isoenen
dc.publisherSpringer Verlagen
dc.relation.urlhttps://doi.org/10.1007/s13197-018-3232-9)en
dc.rightsAuthor can archive post-print (ie final draft post-refereeing) subject to an embargo of 12 monthsen
dc.titleAnalysis of fatty acid profiles of free fatty acids generated in deep-frying processen
dc.typeArticleen
dc.identifier.eissn0975-8402-
dc.contributor.departmentTeesside University. Technology Futures Instituteen
dc.identifier.journalJournal of Food Science and Technologyen
or.citation.harvardBazina, N., He, J. (2018) 'Analysis of fatty acid profiles of free fatty acids generated in deep-frying process' Journal of Food Science and Technology; Published online 16 May 2018en
dc.eprint.versionPost-printen
dc.embargo12 monthsen
dc.date.accepted2018-
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