Abstract
The purpose of this study was to determine the total trans fat content from the Fourier transform infrared (FT-IR) spectra of neat fats extracted from cereal-based foods using a single-bounce horizontal attenuated total reflectance (SB-HATR) sampling accessory. Partial least squares (PLS) regression was employed for the development of calibration models. A trans fat calibration curve was prepared by adding trielaidine gravimetrically to trans free canola oil. Regression of the FT-IR/PLS-predicted trans contents was 0.999 with a root-mean-square error of calibration (RMSEC) and root-mean-square error of prediction (RMSEP) 0.07% and 0.07%, respectively. Amongst the samples examined, the fat content was in the range of 8.2–27.2%, whilst most samples contained more than 10% trans fat; the highest trans fat content was 16.3%. The FT-IR results were comparable with gas chromatography (GC).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
