Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1191742 | Food Chemistry | 2007 | 5 Pages |
Abstract
High performance size exclusion chromatography analysis (HPSEC) of polar compounds extracted from the lipid fraction of biscuits was able to separate and quantify the different classes of substances formed by to both oxidation (triglyceride oligopolymers and oxidized triglycerides) and hydrolysis (diglycerides) of triglycerides, providing a reliable measure of the quality of edible fats. Mean values in 42 samples were 0.61%, 0.89%, and 4.69% for triglyceride oligopolymers, oxidized triglycerides, and diglycerides, respectively. These results indicated a considerably high extent of hydrolytic and oxidative degradation of the biscuits’ lipid fraction.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Francesco Caponio, Tommaso Gomes, Antonella Pasqualone, Carmine Summo,