Scholarlink

<p>ω-oxo fatty acids (ω-oxo FA) are abundant and relevant lipid oxidation products in thermally stressed edible oils. Although limited data on the occurrence of these compounds in frying oils are available, the GC–MS-based analysis of ω-oxo FA remains challenging, partly due to the lack of structurally analogous internal standards and the volatility of the analytes. Using GC–MS, ω-oxo FA were quantified, following derivatization to acetals, in 22 used frying fat samples from restaurants, fast-food restaurants, and one canteen. Total ω-oxo FA contents ranged from 53.0 to 889 ng/mg. Model oxidation experiments confirmed that the relative distribution of ω-oxo FA strongly depended on the fatty acid composition of the oil at lower temperatures, while selectivity was diminished under harsher oxidation conditions. Furthermore, <sup>1</sup>H NMR spectroscopy proved suitable for estimating total ω-oxo FA contents in medium to high oxidized samples when detailed specification for the individual compounds is not required.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Quantification of glycerol-bound ω-oxo fatty acids in deep-frying oils from restaurants

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年6月28日

查看全文
  • Anne Zartmann,
  • Emily Schitthelm,
  • Isabelle Noack,
  • Jean-Marie Galano,
  • Simon Hammann

摘要

ω-oxo fatty acids (ω-oxo FA) are abundant and relevant lipid oxidation products in thermally stressed edible oils. Although limited data on the occurrence of these compounds in frying oils are available, the GC–MS-based analysis of ω-oxo FA remains challenging, partly due to the lack of structurally analogous internal standards and the volatility of the analytes. Using GC–MS, ω-oxo FA were quantified, following derivatization to acetals, in 22 used frying fat samples from restaurants, fast-food restaurants, and one canteen. Total ω-oxo FA contents ranged from 53.0 to 889 ng/mg. Model oxidation experiments confirmed that the relative distribution of ω-oxo FA strongly depended on the fatty acid composition of the oil at lower temperatures, while selectivity was diminished under harsher oxidation conditions. Furthermore, 1H NMR spectroscopy proved suitable for estimating total ω-oxo FA contents in medium to high oxidized samples when detailed specification for the individual compounds is not required.