Determination of Thermally Induced trans-Fatty Acids in Soybean Oil by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Gas Chromatography Analysis

Abstract

The intake of edible oil containing trans-fatty acids has deleterious effects mainly on the cardiovascular system. Thermal processes such as refining and frying cause the formation of trans-fatty acids in edible oil. This study was conducted to investigate the possible formation of trans-fatty acids because of the heat treatment of soybean oil. The types of trans-fatty acids in heated soybean oil are determined by attenuated total reflectance Fourier transform infrared spectroscopy and gas chromatography-mass spectrometry methods. The effects of the heating temperature on the trans-fatty acids in soybean oil were evaluated using gas chromatography flame ionization detection analysis. Results show that heat treatment at 240 °C causes the formation of trans-fatty acids in soybean oil and the amount of trans-fatty acids increases with heating time. The only peak observed at 966 cm(-1) of the samples indicates the formation of nonconjugated trans isomers in the heated soybean oil. The major types of trans-fatty acids formed were trans-polyunsaturated fatty acids. Significant increases (P < 0.05) in the amounts of two trans-linoleic acids (C18:2-9c,12t and C18:2-9t,12c) and four trans-linolenic acids (C18:3-9c,12c,15t, C18:3-9t,12c,15c, and C18:3-9t,12t,15c/C18:3-9t,12c,15t) in soybean oil heated to temperatures exceeding 200 °C were compared with those of the control sample. The heating temperature and duration should be considered to reduce the formation of trans-fatty acids during thermal treatment.