DETERMINATION OF FATTY ACID CONTENT IN GRAINS AND CEREAL-BASED FOODS

During storage of grains, the hydrolysis of lipids occurs at a faster rate compared to the hydrolysis of proteins or carbohydrates. Unfavorable storage conditions can further accelerate the partial hydrolysis of glycerides, leading to an increase in free fatty acids and acidity. Consequently, fat acidity has been suggested as a sensitive indicator of grain deterioration and the quality of flours derived from them.

The determination of fat acidity in cereal products involves the neutralization of free fatty acids present in the sample using a standard alkaline solution in the presence of an indicator. This method allows for the estimation of the quantity of long-chain, non-esterified fatty acids that are released during the storage and milling of grain.