Determination and Comparison of Chemical Properties of Fatty Acids extracted from Processed Foods

Priyanka ¹ , Vanitha S²

Section:Research Paper, Product Type: Journal Paper
Vol.06 , Special Issue.01 , pp.0-0, May-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

Online published on May 10, 2019

Copyright © Priyanka, Vanitha S . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.  

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Abstract :
Oils and fats are important part of human diet and are a rich source of dietary energy. The chemical composition of vegetable oils is saturated, unsaturated fatty acids and glycerides. Fats present in foods are susceptible to oxidation at high temperature as well their quality may change on long storage. The main objective of this study was to extract lipids from various processed food samples using diethyl ether and ethanol (3:1) as solvent mixtures. Chemical properties of fats like acid, iodine, saponification and peroxide values were assessed for commercially available packed oils, used or reheated oils purchased from local vendors and fats extracted from processed foods. Thin layer chromatography was performed to identify the type of fat qualitatively. The results obtained were acid and peroxide value increased whereas there was a decrease in saponification and iodine value in different samples when compared to commercially available oils. Changes in these properties may be due to various factors like change in temperature, processing time, action of moisture, degree of oxidation or storage time. Chemical properties of fats present in used or reheated oils purchased from local vendors showed remarkable changes for all the parameters. Lipids separated by TLC showed presence of saturated and glycerides. HPLC analysis showed peak at 214 and 240nm that indicates the presence of triglycerides and hydro peroxides. Consumption of deep fried and baked food products at regular intervals is a health concern for various reasons. Continuous monitoring of chemical properties of processed foods may give an insight about the changes of their properties during manufacturing, packing and storing of foods.

Key-Words / Index Term :
HPLC, Iodine, Processed foods, Peroxide,Thin layer chromatography

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