Hydrolysis of oil and fat give rise to the formation of free fatty acids
Hydrolysis of oil and fat give rise to the formation of free fatty acids (FFA) which is the percentage by weight of a specific fatty acid in an oil sample. The level of FFA may be different based on the moisture content, temperature and time. Generally, free fatty acid less stable compared to that of neutral oil. For this reason, FFA may get oxidized and become rancid. Analysis of fat or lipids plays a vital role in an accurate labelling of the food product and this helps consumers in checking whether the product meets the standard and the quality. The American Oil Chemists’ Society (AOCS), the Association of Official Analytical Chemists (AOAC) and the European Commission (EC) Regulations provide various official methods for determination of FFA content (Nielsen, 2017).