Gas Chromatographic Determination of Glycerides in Potato Crisps Fried in Different Oils

Summary Glycerides in eight commercial potato crisps were identified after conversion to fatty acids. The profiles were analysed and compared, with regard to 14 fatty acids, by use of a gas chromatographic method. Results showed that the fatty acid profile is quite variable among brands and depends on the type of oil used in the frying process. To provide a means of identifying the frying oil correctly, brands were classified into three groups depending on the main fatty acid present. After the first analysis samples were stored at room temperature in the dark and analysed again 1 and 3 months later.Presented at: International Symposium on Seperation and Characterization of Natural and Synthetic Macromolecules, Amsterdam, The Netherlands, February 5–7, 2003