File Name: analysis of oils and fats .zip
- Standard Methods for the Analysis of Oils, Fats and Derivatives
- Analysis of edible fats and oils – The seven most important parameters for quality control
- 17.2: Fats and Oils
In nutrition , biology , and chemistry , fat usually means any ester of fatty acids , or a mixture of such compounds ; most commonly those that occur in living beings or in food.
The present study aimed at characterizing the oil extracted from Bertholletia excelsa H. Analytical methods used for oils and fats were employed through pharmacopoeia assays, AOCS American Oil Chemists Society standard methods as well as those recommended by ANVISA National Health Surveillance Agency such as acidity, peroxide value, saponification index, iodine value and refractive index, pH and relative density, and also thermoanalytical analyses thermogravimetry, differential thermogravimetry and differential thermal analysis as well as chromatographic analysis gas chromatography. The characterization assessments of B.
Standard Methods for the Analysis of Oils, Fats and Derivatives
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Analysis of edible fats and oils – The seven most important parameters for quality control
Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail. The physical characteristics of edible fats and oils include color, specific gravity, refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity, while the chemical characteristics include acid value, saponification value, iodine value, fatty acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters sterols, tocopherols and minor components phospholipids, chlorophyll pigments, glycidyl fatty acid esters. Peroxide value, p -anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils.
Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared IR spectroscopy, gas chromatography GC , Fourier transform-infrared FT-IR spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. Trans fat is unsaturated fatty acid with trans configuration rather than cis configuration, which is a normal isomer in naturally occurring lipids.
Numerous variations exist for determining the acidity of fats and oils by titration. At the 0. Most users should sign in with their email address. If you originally registered with a username please use that to sign in. To purchase short term access, please sign in to your Oxford Academic account above. Don't already have an Oxford Academic account?
17.2: Fats and Oils
This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields. Section I: Oleaginous Seeds and Fruits 1.
Fats and oils are the most abundant lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood. Fats and oils are called triglycerides or triacylcylgerols because they are esters composed of three fatty acid units joined to glycerol , a trihydroxy alcohol:. If all three OH groups on the glycerol molecule are esterified with the same fatty acid, the resulting ester is called a simple triglyceride.
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