Total Polar Compounds in Edible Oils Testing

Introduction

Total Polar Compounds (TPC) are a critical measure of the quality and safety of edible oils, particularly those used in frying. These compounds are formed during the thermal degradation of oils, which occurs when they are subjected to high temperatures and moisture. The presence of TPC indicates the extent of oil deterioration, which can negatively impact both the flavor and nutritional value of the food prepared with these oils.

Monitoring TPC levels is essential not only for maintaining food quality but also for ensuring consumer health. High levels of polar compounds can lead to the formation of harmful substances that may pose health risks when consumed. Regulatory standards have been established in many regions to limit TPC in cooking oils, emphasizing the importance of regular testing and quality control in the food industry. Understanding and managing TPC levels can help ensure that edible oils remain safe and suitable for culinary use

TPCs can be formed by a number of different chemical reactions, including

Oxidation: Oxygen reacts with the double bonds in the fatty acids of edible oils to form oxidation products. These products are polar and can contribute to the TPC content of the oil.

Hydrolysis: Water breaks down triglycerides into diglycerides, monoglycerides, and free fatty acids. These products are also polar and can contribute to the TPC content of the oil.

Polymerization: Triglycerides can react with each other to form larger molecules called polymers. These polymers are polar and can contribute to the TPC content of the oil.

TPC formation is accelerated by a number of factors, including

Temperature: TPC formation increases with temperature. This is why it is important to avoid overheating edible oils.

Time: TPC formation increases over time. This is why it is best to use fresh oil and to avoid using the same oil for multiple frying sessions.

Surface area: TPC formation is greater when the oil has a large surface area. This is why it is best to cut food into smaller pieces before frying.

Presence of water: Water accelerates the hydrolysis of triglycerides, which leads to the formation of TPCs. This is why it is important to dry food thoroughly before frying.

Health implications of TPCs in edible oils

TPCs in edible oils have been linked to a number of adverse health effects, including:

Increased risk of cardiovascular disease: TPCs can promote the formation of plaque in the arteries, which can lead to heart disease and stroke.

Increased risk of cancer: TPCs can damage DNA and promote the growth of cancer cells.

Increased inflammation: TPCs can trigger inflammatory responses in the body.

Digestive problems: TPCs can irritate the digestive system and cause symptoms such as diarrhea and vomiting.

Standards and regulations

India (FSSAI)

The FSSAI has established specific regulations concerning TPC in edible oils, particularly for oils used in repeated frying.

Regulation: According to the FSSAI's amendment in the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2017, the maximum permissible limit for TPC in cooking oils is set at 25%. Oils exceeding this limit are considered unsuitable for consumption.

Rationale: The regulation aims to prevent the use of degraded oils, which can lead to adverse health effects. The FSSAI emphasizes that repeated frying alters the physiochemical, nutritional, and sensory properties of oils, making it crucial to monitor their quality.

Testing Methodology: The FSSAI has outlined a specific method for determining TPC in oils, which is detailed in their manual for the analysis of oils and fats.

Mandatory and optional analyses to be performed

Total polar compounds (TPCs): All food businesses in India, the EU, and the US are required to test their edible oils for TPCs on a regular basis. TPCs are compounds that can form in edible oils as they degrade, and they can have adverse health effects.

Optional analyses

• Free fatty acids (FFAs): FFAs are another measure of edible oil quality. High FFA levels can indicate that the oil is degraded or rancid.
• Peroxide value (PV): PV is a measure of the oxidative stability of an edible oil. High PV levels can indicate that the oil is more likely to oxidize and form harmful compounds.
• Moisture and volatile matter (MVVM): MVVM is a measure of the amount of water and volatile compounds in an edible oil. High MVVM levels can indicate that the oil is contaminated or degraded.
• Color: Color is a measure of the purity of an edible oil. Darker colored oils are typically less pure and may contain more impurities.

Additionally, here are some other optional analyses that may be performed on edible oils

• Tocopherols: Tocopherols are vitamin E antioxidants that are found in edible oils. Tocopherols can help to protect the oil from oxidation and improve its shelf life.
• Sterols: Sterols are natural compounds that are found in edible oils. Sterols can help to lower cholesterol levels and reduce the risk of heart disease.
• Fatty acid profile: The fatty acid profile of an edible oil refers to the type and percentage of fatty acids that it contains. Fatty acid profiles can be used to identify the nutritional value of an edible oil and to determine its suitability for different culinary applications.

Eurofins role in testing total polar compounds in edible oils

• Eurofins is a global leader in food and agricultural testing. Eurofins offers a wide range of services for edible oil testing, including testing for total polar compounds (TPCs).
• Eurofins uses a variety of testing methods to determine the TPC content of edible oils, including silica gel column chromatography and Fourier transform infrared spectroscopy (FTIR).
• Eurofins also offers a variety of other services for edible oil testing, such as testing for free fatty acids (FFAs), peroxide value (PV), moisture and volatile matter (MVVM), colour, tocopherols, sterols, and fatty acid profile.
• Eurofins can help food businesses to ensure the safety and quality of their edible oils by providing accurate and reliable testing services.
• Eurofins offers a TPC testing service called "TPC by silica gel column chromatography". This service is accredited to ISO/IEC 17025, which means that it meets the highest international standards for quality and accuracy.