Abstract
In the previous paper*, the authors reported the presence of toxic compound (dimer of glycerides) in used frying oils.
There is considerable doubt whether the commercial fats and oils form dimer of glycerides during their processing. Therefore, we determined the amount of dimer glycerides in those fats and oils. The dimer was not found in most of fats and oils used for experiments.
However, a small amount of dimer glycerides was found in seasame oil and margarine (animal fat origin). After the fractionation of the margarine by silicic acid column chromatography, dimer of glycerides (MAP) (0.2%) was obtained and the molecular weight was 1900, but the functional groups of this dimer were poor. It is still not clear whether this dimer of glycerides is toxic or not.
(* Yukaggaku, 21, 73 (1972))
