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Rapid determination of polar compounds in frying fats and oils using image analysis

by BogimGil, Yong JinCho, Suk HooYoon

Abstract: AbstractFats and oils were exposed to high temperature at 145°C for 80 h with frying steamed noodles, and the polar compounds were determined using a standard column chromatography and a novel image analysis method. The image was separated into polar and nonpolar component on TLC plate, and recorded with a camera. When the original image was transformed into 3 monochrome components of red, green and blue, respectively, pseudo-mass (the intensity-weighted area) ratio of image processed with a red-frame was highly correlated with real mass determined by column chromatography. The content of polar compounds for respective frying oils was calculated with the standard curves of first order regression that showed the determination coefficients of R2>0.8 (P<0.001). Consequently, it seemed that image analysis on polar compound could replace the extremely time and chemical consuming standard method for estimating the quality of frying fats and oils.
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frying

Fats and oils were exposed to high temperature at 145°C for 80 h with frying steamed noodles, and the polar compounds were determined. Fats examined were: Palm oil, vegetable shortening, soybean oil, beef tallow. After 80h of heating and repeated frying of steamed noodles, all fats except soybean oil reached around 30% of polar compounds. Soybean oil reached about 15%.

Original source: https://www.sciencedirect.com/science/article/abs/pii/S0023643804000556