Abstract
A variety of oils (paraffin, olive, sunflower, corn, castor, cod liver) and fats (margarine, butter, pig, sheep, pullet, human) impregnated TLC-plates were indirectly evaluated and characterized from the lipophilicity point of view by employing a series of experimental lipophilicity parameters estimated for a representative group of natural sweeteners from retention data. The relevance of the results was evaluated by a critical comparison of the lipophilicity parameters with a series of theoretical lipophilicity and solubility indices. The ALOGPs descriptor offers the best correlation coefficients, higher than 0.9. The principal component analysis applied to the retention data and the matrices formed by each distinct group of experimental lipophilicity indices allowed a realistic classification of the fats and oils, through the 3D graphs (“lipophilicity spaces”) and gave new insights into the retention mechanism involved in the chromatographic process.
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