This study was conducted to find an easy, inexpensive and fast method for determining what type of cooking oils are in specific popular prepared TV dinners available in supermarkets. Meats contain phospholipids and triacylglycerols, whereas cooking oils are made up mostly of neutral lipids or triacylglycerols. It would seem most logical therefore, to apply thin-layer chromatographic techniques to isolate the neutral lipid- triacylglycerols, then to determine the quantity of isolated triacylglycerols.
This report describes the isolation of the triacylglycerols on thinlayer chomatography plates layered with silica gel. Fat isolated with chloroform methanol from chicken- Weight Watchers Smart Ones, soy burger- Green Giant Harvest Burgers, cooked beef and cooked chicken were placed on thin-layer chromatography plates of silica gel. The solvent mixture used was petroleum ether/ether/acetic acid (50ml/50ml/1ml). All of the above were prepared in either soybean or canola cooking oil for comparison. In all cases where the food was prepared in either canola or soybean cooking oil, triacylglycerol was detected in larger amounts on the thin-layer plates. This method was able to easily detect the foods prepared in either oil.
Future work will determine the type of fatty acids in the isolated triacylglycerol and phospholipids by gas-liquid chromatography.
Conference Proceedings: Undergraduate Social Science Research Conference
©1996 by the University of Northern Iowa
University of Northern Iowa
Cedar Falls, IA
"Isolation and Quantification of Isolated Neutral Lipids from Foods,"
Conference Proceedings: Undergraduate Social Science Research Conference: Vol. 1:
1, Article 22.
Available at: https://scholarworks.uni.edu/csbsproceedings/vol1/iss1/22