Evaluation of nonpolar methyl esters by column and gas chromatography for the assessment of used frying olive oils

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Abstract
The measurement of unaltered methyl esters separated from polar methyl esters by column chromatog‐raphy was used to evaluate the alteration of an olive oil that had been used 15 times to fry potatoes. Unaltered methyl ester (the nonpolar fraction) decreased significantly (94.9 ± 0.8%vs 98.2 + 0.5%; p < 0.05), while the polar fraction increased significantly (4.0 ± 0.7%vs 2.1 ± 0.7%; p < 0.05) after 15 fryings. The unrecoverable fraction also increased. In order to avoid column contamination the gas Chromatographic analysis was only done on the nonpolar fractions. Linoleic and oleic acids showed a tendency to decrease while saturated fatty acid tended to increase. The unsaturated/saturated fatty acids ratio decreased from an initial value of 7.05 to 6.40 in the last frying. Quantitative gas Chromatographic analysis using both the percentage fatty acid composition and the relative amount of unaltered methyl esters showed a significant oleic acid decrease after 15 fryings (75.8 ± 0.6vs 78.9 ± 0.2 mg/100 mg oil; p < 0.05).

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