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Identification of cyclic fatty acids in frying oil by NMR

The main aim of the present research was to identify and estimate cyclic fatty acids that
form during the frying process by Nuclear Magnetic Resonance (NMR) in oils that were
used in the frying of french fries and fresh potatoes by frequent replenishment or without
it. The potato fingers (1×1×4 cm) were fried in sunflower oil (3L), using the three systems
designed: 1) sunflower oil without replacement oil, 2) sunflower oil with replacement oil,
and 3) the oil extracted from commercial french fries. In addition, some chemicals (%
FFA, peroxide value, polymer %, polar % and oxidized fatty acids content) and some
physical characteristics (refractive index, viscosity and colour) of fresh and fried oils were
determined. Also, fatty acids profile by GC for sunflower oil and extracted oil from french
fries were determined. The results indicated that all physical and chemical properties of
fried oil used in this work increased when the frying time increased at 180±5˚C for 30 hrs,
5 hr/day. Cyclic fatty acids could be identified using the NMR. Finally, the results indicate
the possibility of using a device to identify the presence of cyclic fatty acids in frying oils