Gas Chromatographic Determination of Glycerides in Potato Crisps Fried in Different Oils |
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Authors: | A. Sanches-Silva A. Rodríguez-Bernaldo de Quirós J. López-Hernández P. Paseiro-Losada |
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Affiliation: | (1) Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain |
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Abstract: | 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 |
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Keywords: | Gas chromatography Lipid oxidation Fatty acid profile Potato crisps |
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