Isolation and detection of alkaline contaminant materials (ACM) in used frying oils

Abstract

AbstractAlkaline contaminant materials are formed in frying oils during cooking. The ACM can be eluted from the same International Union of Pure and Applied Chemists‐Association of Official Analytical Chemists (IUPACAOAC) silica gel column used to determine polar materials in frying oils. The ACM are eluted with methanol after “non‐polar” and “polar” fractions already have been eluted from the column. A residue of silica gel in the methanol eluate must be insolubilized before the ACM can be identified and quantitated. IR was used to identify sodium oleate as the major constituent of ACM from a set of restaurant generated frying oil samples.