Work

Quantification of glycerol-bound ω-oxo fatty acids in deep-frying oils from restaurants

Year: 2026

Type: article

Abstract: ω-oxo fatty acids (ω-oxo FA) are abundant and relevant lipid oxidation products in thermally stressed edible oils. Although limited data on the occurrence of these compounds in frying oils are available, the GC–MS-based analysis of ω-oxo FA remains challenging, partly due to the lack of structurally analogous internal standards and the volatility of the analytes. Using GC–MS, ω-oxo FA were quantified, following derivatization to acetals, in 22 used frying fat samples from restaurants, fast-food restaurants, and one canteen. Total ω-oxo FA contents ranged from 53.0 to 889 ng/mg. Model oxidation experiments confirmed that the relative distribution of ω-oxo FA strongly depended on the fatty acid composition of the oil at lower temperatures, while selectivity was diminished under harsher oxidation conditions. Furthermore, 1 H NMR spectroscopy proved suitable for estimating total ω-oxo FA contents in medium to high oxidized samples when detailed specification for the individual compounds is not required.

Source: European Food Research and Technology

DOI: 10.1007/s00217-026-05181-x

Authors: Anne Zartmann, Emily Schitthelm, Isabelle Noack, Jean-Marie Galano, Simon Hammann

Institutions: University of Hohenheim, École Nationale Supérieure de Chimie de Montpellier, Centre National de la Recherche Scientifique, Université de Montpellier, Institut des Biomolécules Max Mousseron

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: hybrid

Estimated APC paid: $2,590

Funders: Universität Hohenheim, Deutsche Forschungsgemeinschaft