| Abstract: | During use, frying fats undergo chemical deterioration. This leads to the formation of compounds that are more polar than the triacylglycerols of the fat. Collectively these are called total polar material (TPM), and the mass concentration of TPM is used as an indicator of the quality of frying fats. According to official methods, the fat or oil is separated into polar and non‐polar fractions by preparative column chromatography (PCC). The chromatographic step is time‐consuming and needs large amounts of solvents. Here we show that the chromatographic step can be replaced by accelerated solvent extraction (ASE). This was demonstrated for high‐oleic sunflower oil in which potatoes, carrots and parsnips were fried. The materials separated by these two procedures are shown to be identical as judged by HPLC of the TPM. The two procedures show good agreement. |
