Analysis of oils and fats
Plants that provide oils and fats are among the first crops in agriculture. Their oils and fats provide valuable nutrients and are essential for optimal nutrition. New raw material sources and production techniques have led to a remarkable range of nutritionally valuable fats and oils, e.g. refined, cold-pressed or native. Their nature and properties as well as knowledge of analytical procedures in the laboratory are basic requirements for testing and evaluation. MACHEREY‑NAGEL supports you in your daily laboratory analysis and offers a wide range of products for monitoring oils and fats.
Overview Food AnalysisWater distribution in butter as quality criterion
Water distribution in butter as quality criterionBrand butter is made from cream and is evaluated with different quality factors. Besides taste, appearance and odor, texture and water distribution are very important criteria. The shelf life of butter is also very closely linked to water distribution, i.e. the size of the water or buttermilk droplets it contains. The MACHEREY‑NAGEL WATOR test paper is used to determine the size and number of water droplets in butter quickly and easily. To test, the test paper is simply pressed onto the cut surface of the butter. The test paper then reacts with the moisture in the butter and the water droplets become visible as deep blue dots. The evaluation of the water distribution is carried out with a 5-point evaluation system of DIN 10311. With WATOR, you thus ensure an important quality criterion in butter.
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Fat determination in oilseeds
The fat content and its optimization is a decisive quality criterion for numerous foodstuffs. In many foods, however, the oil or fat is not readily available for analysis. In consequence, standards prescribe a special hydrolysis method for the determination of fats. This also applies, for example, to many oilseeds, where the cell walls prevent direct fat determination. For the determination of the total fat content, a digestion according to Weibull-Stoldt is therefore required. The sample is heated with hydrochloric acid to denature proteins and release bound lipids. After digestion, the sample must be filtered before fat determination by solvent extraction. For this purpose, MN offers special filter papers with a particularly low content of ether-soluble components.
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Pesticides in olive oil
The European Union (EU) sets maximum levels for each pesticide in its EU pesticide database. These are set on the basis of toxicological studies and data which are constantly updated. A well-known pesticide is glyphosate or the historically relevant compounds dichlorodiphenyltrichloroethane, abbreviated DDT, lindane or dieldrin.
The QuEChERS methodology ("Quick, Easy, Cheap, Effective, Rugged and Safe") - is able to fulfill the requirements of sample preparation in modern food analysis. QuEChERS became the method of choice in sample preparation for the analysis of pesticides in fruit, vegetables and other food products.
Example of the successful use for the analysis of 25 multiple pesticide class residues: CHROMABOND QuEChERS Mixes for the analysis pesticide residues in olive oil.
The extraction and clean-up were successfully performed with Mixes II and XIX. Subsequent LC-MS/MS analysis was done with a NUCLEODUR C18 Gravity-SB HPLC column.
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Hemp products
With the legalization of medical and recreational use of cannabis and cannabis-based products (e.g. concentrated oils, soda, candy and other edible forms) the need of quality control methodologies has grown year by year. There is an increasing supply of various cannabis and cannabis-based products with adjusted potency. To verify the potency classification, the determination of cannabinoids in marijuana has become an important methodology of quality control for producers and distributors. Additionally, the cannabinoid profile in combination with the terpene profile is an important information that helps to determine the plant variety. Cannabis and hemp products are a fast growing market worldwide.
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Fats and oils
From the chemical point of view, fats are triglycerides (also called triacylglycerols) in solid form and oils are the liquid form. Natural fats consist mainly of triacylglycerols with three long-chain fatty acids. Animal fats and oils are rich in cholesterol and saturated fatty acids. Fats and oils, whether vegetable or from animal source, differ mainly in the ratio of fatty acids to vitamins and minerals. Fats are carriers of flavor and aroma substances, which is why they are often used in cooking. Fatty acids also include the so-called omega-3 fatty acids, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These two fatty acids are found only in fish and in no other food. Another omega-3 fatty acid is alpha-linolenic acid (APA). Unlike DHA and EPA, APA is also found in plant foods such as nuts and seeds, as well as in cooking oils and various vegetables.
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Essential oils in the kitchen
There are special spice oils that are used in the so-called aroma kitchen. These can be used, for example, to refine dishes or in baking. But be careful: these spice oils are very intense and must only be of the highest organic quality and only used in very small quantities. They are even taboo for small children. The following "flavors" are used as examples of spice oils:
Lemon - lemon essential oil in salads, drinks or fruits.
Ginger - as gingerol, the essential oil of ginger, is used in desserts, drinks and compotes
Orange - cocktails or in the glaze of chocolate cakes Vanilla - all kinds of desserts
Basil - Mediterranean cuisine (pasta or pizza)
DNA isolation from oil and fats
Commercially produced oils such as olive oil, sesame oil and vegetable oil often contain only minute traces of nucleic acids. In the production process of these oils, the nucleic acids are often degraded by physical forces - for example, high pressure or heat treatment during refining. Molecular biological methods such as qRT-PCR or sequencing are routinely used for origin and provenance analysis as well as for the detection of genetically modified organisms (GMOs) in the end product. Thanks to their special buffer chemisty, our NucleoSpin DNA Food and NucleoMag Food nucleic extraction kits you can purify high-puirty DNA either manually or by automated high-thorughput extraxtion from a wide range of samples matrices, including highly processed edible oils.
Automation is an important building block to standardize your molecular biology workflows in the laboratory and to obtain better consistency and reliability of your results even when working with heterogeneous, complex food matrices. MACHEREY-NAGEL's NucleoSpin 8/96 Food und NucleoMag DNA Food Extraction Kits are optimized solutions for automated nucleic acid extraction systems from a wide range of sample types.
Benefit from our many years of automation expertise
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