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Proceedings of the NIPR Symposium on Polar Meteorology and Glaciology, 1992 P(論文)Forty two sections from a 206m long ice core (ca. 450yr old at the bottom) were studied for total organic carbon (TOC) content and distributions of polar organic compounds including C_2-C_ dicarboxylic acids, C_2-C_4 oxocarboxylic acids, C_2-C_3 ...
Kimitaka, KAWAMURA +2 more
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LWT - Food Science and Technology, 2021 Total polar compounds (TPC) have been considered as one of the most objective indicators for the evaluation of deterioration of deep-frying oils. However, the cytotoxic and dynamics features of different parts of polar compound were underestimated.
Chin Ping Tan +2 more
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Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying
Analytical Letters, 2021Changes in total polar compounds (TPC) in 10 edible oils and their relationship with changes in carbonyl value (CV) were determined during intermittent frying at 180 °C.
Xiaofang Liu +5 more
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Food Chemistry, 2021
The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-
Haiyang Gu +5 more
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The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-
Haiyang Gu +5 more
openaire +2 more sources
Solid Fat Content as a Substitute for Total Polar Compound Analysis in Edible Oils
Journal of the American Oil Chemists' Society, 2012AbstractThe solid fat contents (SFC) of heated edible oil samples were measured and found to correlate positively with total polar compounds (TPC) and inversely with triglyceride concentration. Traditional methods for determination of TPC require a laboratory setting and are time and solvent intensive.
Erica L. Bakota +2 more
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A Quick Method for Determining Total Polar Compounds of Frying Oils Using Electric Conductivity
Food Analytical Methods, 2015Oil qualities during 40 h unconsecutive frying process were analyzed by combined tradition chemical indexes and electric conductivity (EC), and the correlation between quality index of frying oil and total polar compounds (TPC) was also studied. The result shows that frying oil’s quality trends to deterioration with the extension of frying time.
Jinwei Li +3 more
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Journal of Chromatography A, 1996 A rapid and simple method was developed for quantitation of polar compounds in fats and oils using monostearin as internal standard. Starting from 50 mg of oil sample, polar compounds were obtained by solid-phase extraction (silica cartridges) and ...
Gloria Márquez-Ruiz, M C Dobarganes
exaly +2 more sources
Food Chemistry, 2023
This study evaluated the validity of total polar compounds (TPC) and its three components in monitoring the evolution of epoxy fatty acids in frying oil under fast food restaurant conditions. The content of epoxy fatty acids can be predicted using the TPC rather than oxidized triglyceride monomer. When TPC content reached 24 g/100 g, 25 g/100 g, and 27
Xu, Li +7 more
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This study evaluated the validity of total polar compounds (TPC) and its three components in monitoring the evolution of epoxy fatty acids in frying oil under fast food restaurant conditions. The content of epoxy fatty acids can be predicted using the TPC rather than oxidized triglyceride monomer. When TPC content reached 24 g/100 g, 25 g/100 g, and 27
Xu, Li +7 more
openaire +2 more sources
Food Chemistry, 2023
Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation.
Anoop C, Patil +4 more
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Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation.
Anoop C, Patil +4 more
openaire +2 more sources
European Journal of Lipid Science and Technology, 2018
Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy are developed for the determination of the total polar compound (TPC) content of frying oil.
Jia Chen +4 more
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Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy are developed for the determination of the total polar compound (TPC) content of frying oil.
Jia Chen +4 more
openaire +1 more source