High Performance Size Exclusion Chromatography of Polar Compounds in Heated and Non‐Heated Fats

Abstract

Abstract In this paper, separation of the polar compounds previously obtained from heated fats by column chromatography is proposed in order to increase knowledge of the alteration of frying fats. The analysis is carried out in 35 min by high performance size exclusion chromatography (HPSEC). The results demonstrate that the contribution of thermoxidative and hydrolytic degradations can be quantified. The method can also be applied to a better definition of non‐heated fats.