Formation Of Trans Fatty Acids Research Articles

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

The present study was designed to keep track of a real-life path to what happens in frying oil when meat is fried in it. It was designed to examine the fatty acid profile in the fried meat in random samples collected from the Ismailia marketplace and other homemade. Generally, there were significant difference (P<0.05) between the fried chicken samples of the market and homemade for fatty acids (FA) content. The increased content of FA was toward the market samples. trans-9 elaidic acid, could not be detected in homemade fried chicken. Repetitive use of oil at high temperature in the presence of wetness and air causes thermal degradation of oil. Deep fat frying (DFF) can lead to the formation of trans fatty acids (TFAs).

Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods

Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods. Methods: Totally, 143 oil samples were collected at different frying times (0, 2, and 4 h) from five different vendors for Samosa and Jalebi. TFA levels of the oil samples were analyzed by Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATRFTIR). Statistical analyses were carried out using SPSS software version 23.0. Results: ATR-FTIR spectra exhibited an increase in peak intensity at 966 cm-1 with different frying time in both frying oil samples, indicating the formation of TFA. The TFA content in oils fried at 4 h was significantly higher than the ones at 0 and 2 intervals. It was found that 3 out of 74 (4%) Samosa fried oils and 12 out of 69 (17.4%) Jalebi fried oils were over the maximum allowed regulatory limit of TFA (5%). Jalebi fried oils had significantly higher TFA content than Samosa fried oils. Conclusion: The increase in frying time decreased the peroxide values and increased saturated fatty acids and TFA values of oils used for both food items. The local vendors and consumers should be educated by national authorities regarding health risk of TFA in street fried snacks.

Pengaruh Frekuensi Penggorengan dan Penambahan Sari Mengkudu (Morindacitrifolia) terhadap Jumlah Asam Lemak Trans pada Minyak Jelantah

The development of various degenerative diseases is very rapid. Degenerative disease is a medical term to describe a disease that arises as a result of the deterioration of the function of the body's cells from a normal state that becomes worse or the level of cell activity in the body decreases.Degenerative disease was caused by over consuming high trans fatty acid that exist in fried foods with reused cooking oil. The cooking oil that used to fry food repeatedly contained high trans fatty acid. Noni fruits contained antioxidant which can prevent formation of trans fatty acid by obstructing oxidation reaction. . The objective of this research was to determine the effect of fried frequency and noni juice addition in the amount of trans fatty acid optimally. This research used Randomized Experimental Design Split Plot 4x5x2. Treatments applied were addition of noni juice in various volume (0 ml, 45 ml, 50 ml, 55 ml), and frying frequency of cooking oil (G1, G2, G3, G4, G5). The result of this research were frying frequency affect the increase of trans fatty acid (p=0.000) and the addition of noni juice affect the decrease of trans fatty acid (p=0.005) but interaction between frying frequency and addition of noni juice did not affect the amount of trans fatty acids (p=0.71). Volume of noni juice which can reduced trans fatty acid optimally is 55 ml of noni juice in second frying. In conclusion, the amount of trans fatty acid affected by frying frequency and addition of noni juice.

An exploration of the effects of low-pressure plasma discharge on the physicochemical properties of chia (Salvia hispanica L.) flour

This work explores the preliminary feasibility of employing the low-pressure coldplasma technology for the modification of the properties of chia flour. Chia flour wasexposed to low pressure plasma in air for 5 min, 10 min, and 15 min, at two differentpower levels (40 W and 60 W). The oils extracted from untreated and treated chiaflour were exhaustively characterized for fatty acid composition, nutritional value,and rancidity indices using thermal calorimetric methods (DSC/TGA). The resultsindicated a significant change in the colour of flour with an increase in lightness.Infrared and ultraviolet spectroscopy indicated changes in the tocopherol groups ofthe oil extracted from plasma treated chia flour. However, the oil extracted fromplasma treated chia flour revealed a loss of conjugated dienes and formation oftrans-fatty acids as seen in conventional hydrogenation of edible oils. DSC and TGAresults revealed better oxidative stability of low-pressure plasma treated oils thancontrol, which was linked to a relative increase of MUFA in the former.

Trans isomerization of unsaturated fatty acids in bovine liver sterilised by gamma-irradiation at low temperature

Gamma-irradiation is used in the production of raw edible bovine liver for the purpose of decontamination. In this study, the effect of gamma-irradiation at low temperature on the formation of trans fatty acids (TFAs) in the liver tissue was investigated. Bovine liver tissue packed with air (air-packed liver tissue) or degassed bovine liver tissue (vacuum-packed liver tissue) were gamma-irradiated with doses of 3 and 6 kGy at 0 °C, and of 5 and 10 kGy at −80 °C, respectively. Following gamma-irradiation at −80 °C, a very small increase in trans isomers of 18:2 (less than 0.1% of total fatty acids (FAs)) was detected. When bovine liver tissues were gamma-irradiated at 0 °C, dose dependent trans-isomerization of 18:1 and 18:2 was found in both types of packed samples. However, these increases in TFA were small (in the region of 0.1–0.2% of total FAs). Thiobarbituric acid value increased only in air-packed liver tissues, which were gamma-irradiated at 0 °C. These results suggest that gamma-irradiation of bovine liver at low temperature is an effective method for ensuring its safety for raw consumption, with attention to its TFA content and lipid oxidation.

Quantification and monitoring the heat-induced formation of trans fatty acids in edible oils by Raman Spectroscopy

Trans fatty acids (TFAs), a type of unsaturated fatty acids, has been linked to increased risks of coronary heart disease and other health problems. Thus, efficient and reliable detection methods for TFAs are of great importance for both industrial applications and research purposes. In this study, a rapid and pretreatment-free quantification approach was developed for TFAs in 13 edible oils (including 2 soybean oils, 2 peanut oils, 2 rapeseed oils, blend oil, oleum camelliae, sunflower oil, rice oil, sesame oil, olive oil and corn oil) with Raman spectroscopy and chemometric methods. The commercial oils contained 0–0.397% (w/w) of trielaidin and each of the oils were further added with 0.1–5% of trielaidin, resulting in a total of 130 samples. Results show that the concentration of TFAs in various oils can be well-predicted based on the Raman spectral features in the region of 1640–1680 cm−1 (characteristic to C=C stretching modes), yielding a residual predictive deviation (RPD) of 4.639. This approach exhibits high sensitivity in quantification, and TFAs added in different kinds of edible oils combined with their initial levels can be successfully quantified with good descriptive statistics (Rc = 0.9657, Rcv = 0.9598, Rp = 0.9634, RMSEC = 0.351, RMSECV = 0.391 and RMSEP = 0.302). Furthermore, in order to understand the heat-induced formation of TFAs during food preparation, the TFA concentrations of the oil heated under different temperatures was investigated based on the above predication model. The results indicate that the concentration of TFAs increased sharply when the oils were heated at 169–250 °C for 10 min.

Factors affecting the Formation of Elaidic acid in Syrian Edible Oils during Frying with Home Conditions

Trans fatty acids formed in edible oils during the heating process are proved to have harmful effects on health including coronary heart disease infant neurodevelopment and growth, and childhood allergies. The main objective of this work was to study the effect of different factors (heat, moisture, time and pressure) on Elaidic acid formation in fried food and edible oils during frying in the home kitchen. Three types of locally consumed edible oils (corn oil, sunflower oil, and soybean oil) produced in Syria, were used for frying. First, the formation of trans fatty acid in oils during heating to several temperatures (180°C, 200°C, 210°C, 220°C) was examined, then the effect of repeated frying process during frying at 180°C, fat and moisture content in fried food, and the effect of pressure cooker on the fatty acid composition of the oils and the oils extracted from the fried food samples were investigated by gas chromatography (G.C) equipped with a Mass spectroscopy (MS). Results showed no effect of fat and moisture, frying period, or pressure on the decrease of Oleic acid and formation of Elaidic acid with a temperature less than 240°C, therefore fried foods prepared in home kitchen don't have any impact on the dietary intake of Elaidic acid.

Evaluating the Content and Distribution of Trans Fatty Acid Isomers in Foods Consumed in Japan.

Trans fatty acids (TFA) are considered risk factors for cardiovascular disease. However, detailed information on total content of TFA and TFA isomers and distribution of trans-octadecenoic acid positional isomers in foods consumed in Japan is not available till date. In this study, 250 foods, 169 processed foods and 81 foods derived from ruminant meat or milk, were analyzed. According to the results, most foods contained less than 1.0 g TFA / 100 g food. However, almost all foods containing butter had more than 1.0 g TFA / 100 g food. TFA isomers in foods were classified into two categories, monoene-rich type and polyenerich type. We hypothesized that these differences were attributed to diverse TFA formation mechanisms. Furthermore, we observed that trans-10-18:1 was also the dominant trans-18:1 positional isomer in foods consumed in Japan. These results are valuable for future analysis of the role of TFA in epidemiological studies in Japan.

Study of Trans Fatty Acid Formation in Oil by Heating Using Model Compounds.

The intake of trans fatty acids (TFAs) in foods changes the ratio of low density lipoprotein (LDL) to high density lipoprotein (HDL) cholesterol in blood, which causes cardiovascular disease. TFAs are formed by trans isomerization of unsaturated fatty acids (UFAs). The most recognized formation mechanisms of TFAs are hydrogenation of liquid oil to form partially hydrogenated oil (PHO,) and biohydrogenation of UFAs to form TFA in ruminants. Heating oil also forms TFAs; however, the mechanism of formation, and the TFA isomers formed have not been well investigated. In this study, the trans isomerization mechanism of unsaturated fatty acid formation by heating was examined using the model compounds oleic acid, trioleate, linoleic acid, and trilinoleate for liquid plant oil. The formation of TFAs was found to be suppressed by the addition of an antioxidant and argon gas. Furthermore, the quantity of formed TFAs correlated with the quantity of formed polymer in trioleate heated with air and oxygen. These results suggest that radical reactions form TFAs from UFAs by heating. Furthermore, trans isomerization by heating oleic acid and linoleic acid did not change the original double bond positions. Therefore, the distribution of TFA isomers formed was very simple. In contrast, the mixtures of TFA isomers formed from PHO and ruminant UFAs are complicated because migration of double bonds occurs during hydrogenation and biohydrogenation. These findings suggest that trans isomerization by heating is executed by a completely different mechanism than in hydrogenation and biohydrogenation.

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Trans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared to those formed in heat processed food which increase the risk of coronary heart disease. The aim of this study was to investigate the effect of heat treatments [heating temperature: 120, 150, 190 and 250°C and heating period: 10, 30, 60 and 180 minutes] on the amount of trans fatty acids (as elaidic acid) of fat and oil samples [two solid-state (margarine and ghee) and two liquids-state (olive oil and corn oil)]. Results showed that elaidic acid content in margarine was not affected by heat at 120°C at all studied heating durations. At 150, 190 and 250°C, there is a cubic significant relationship between elaidic acid content and time of heating. Elaidic acid content in ghee was not affected by heat treatment at 120°C, while at 150°C, there was a cubic significant relationship between elaidic acid content and heating time. At 190°C, there was a negative linear relationship between elaidic acid content and time of frying, while at 250°C, there was oscillatory relationship in the amounts of elaidic acid with time of heating. As a conclusion, all margarine and ghee samples analyzed in this study had elaidic acid before and after heat treatment used in the study. However, corn oil and olive oil were free from elaidic acid before and after studied heat treatments. Therefore, it is recommended to cook and bake with vegetable oils (such as corn oil) instead of solid fats, and to keep margarine and ghee consumption as low as possible in nutrition.

Characteristics and catalytic behavior of different platinum supported catalysts in the selective hydrogenation of soybean oil

Platinum (Pt) catalysts supported on TiO2, ZrO2, activated carbon, and multi-walled carbon nanotubes were prepared by the wet impregnation method. The characterization of the obtained catalysts was performed with XRD, ICP-AES, TEM and N2-adsorption. Their catalytic behavior during the selective hydrogenation of soybean oil was also studied. The results showed that compared with the commercial Raney Ni, all the platinum-catalysts exhibited better activity and lower selectivity towards trans isomer during the partial hydrogenation of soybean oil. Especially the Pt/ZrO2 catalyst had the lowest selectivity towards the formation of trans C18:1 isomers and stearic acid. The results also showed that the metal loading had little impact on the hydrogenation activity and selectivity. Meanwhile, the acid value of hydrogenated oil over platinum-catalysts was less than 1.0 (KOH)/(mg/g). The hydrogenated oil over platinum-catalyst indicated good melting characteristics and solid fat content. These results demonstrated that Pt/ZrO2 catalyst could be a good alternative of Raney Ni to reduce the formation of trans fatty acid and saturated fatty acid in hydrogenated soybean oil, and meanwhile ensure the physicochemical quality requirements of hydrogenated oils.

Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils

AbstractThe main objective of this study was to determine the effect of different frying oils and frying methods on the formation of trans fatty acids and the oxidative stability of oils. Sunflower, canola and commercial frying oils, the most commonly used oils for frying potatoes in the fast food industry, were used as the frying medium. The value for total polar compounds was highest when commercial frying oil was used in the microwave oven (22.5 ± 1.1). The peroxide value, as an indicator of oil oxidation, was lowest for microwave oven frying (2.53 ± 0.03). The K232 and K270 values were 0.41 ± 0.04 and 0.18 ± 0.02, respectively, for commercial frying oil in the microwave oven. The lowest free fatty acid content was recorded for the commercial frying oil used in the deep‐fat fryer at 190 °C. The highest iodine value was measured for sunflower oil used in the deep‐fat fryer (148.14 ± 0.07), indicating a greater degree of unsaturation. The lowest trans fatty acid value was recorded for sunflower oil in the microwave oven (0.17 ± 0.05), with a higher overall amount of total trans fatty acids observed for oils after frying in the electrical deep‐fat fryer compared to the microwave. Sunflower oil was favourable for both frying methods in terms of the trans fatty acid content.

Investigating the amount of TFAs, CLAs and ω6/ω3 of various brands of corn oil heated at different time-temperature treatments.

A qualitative and quantitative analysis of trans fatty acids (TFAs), conjugated linoleic acids (CLAs) and linoleic acid/α-linolenic acid (ω6/ω3) in eleven different brands of fresh and heated corn oil was investigated. Corn oil was subjected to thermal treatment at 180, 210 and 230°C for 4, 8 and 12h. The kinds of fatty acids were almost the same in all eleven brands of corn oil, but there were differences in the quantities of TFAs, CLAs and ω6/ω3 among the brands. The formation of TFAs in different brands of corn oil increased slowly at 180°C and rapidly at 230°C with the maximum increase of 28 and 374%, respectively. The formation of CLAs also increased during the heating with the amount of 0.00-0.32g/100g in fresh corn oil and 0.71-1.12g/100g in corn oil heated at 230°C for 12h. The value of ω6/ω3 was high in corn oil and increased with heating temperature and time. The largest rise of ω6/ω3 can reach upwards of 239:1. The results showed that temperature control was essential for maintaining the quality and nutritional value of corn oil.

Effects of Fe on catalytic hydrogenation of palm oil in aqueous solution

Chitosan-stabilised metallic Pd (CTS-Pd) and Pt (CTS-Pt) nanoparticles were synthesised and used for the hydrogenation of palm oil. With the goal of preparing hydrogenated oil with low trans fatty acid (TFA) content under ambient conditions, Fe anion was added as the secondary metallic precursor to synthesise chitosan-stabilised bimetallic Pd–Fe (CTS-Pd–Fe) and Pt–Fe (CTS-Pt–Fe) nanoparticles. The catalytic hydrogenations with newly prepared nanoparticles were performed in aqueous solution under ambient temperature and atmospheric pressure. The addition of Fe was found to improve the catalytic activity and decrease the selectivity for TFA. Hydrogenation with CTS-Pt–Fe affords the optimal results, producing 3.8% TFA at 92.1% conversion of C18:2 and no TFA was formed until the content of C18:2 was lower than 1.7%. Based on the analyses, it can be demonstrated that the preferential conversion of C18:2 to cis C18:1 and cis C18:1 to C18:0 leads to the low formation of TFA.

High-voltage Atmospheric Cold Plasma (HVACP) hydrogenation of soybean oil without trans-fatty acids

Abstract Fats and oils are essential ingredients in the food industry. Partially hydrogenated oils (PHOs) have a high content of trans-fatty acids, which have been linked to cardiovascular diseases. High-voltage Atmospheric Cold Plasma (HVACP) is investigated to produce partially hydrogenated soybean oil without the formation of trans-fatty acids. In this study, soybean oil was exposed to highly energized species from hydrogen and nitrogen. HVACP treatment of soybean oil reduced iodine value from 133 to 92 over a 12-h treatment. Such iodine value reductions are similar to the traditional soybean oil hydrogenation process. Saturated fatty acids increased 12%, monounsaturated increased 4.6%, and unsaturated fatty acids decreased 16.2%. No measurable trans-fatty acids were detected. Atomic hydrogen species are likely responsible for the HVACP hydrogenation, and were identified with optical emission spectroscopy. Through this innovative technology, chemical synthesis of PHO's can be achieved in a non-traditional manner without trans-fatty acids. Industrial relevance: HVACP has been extensively studied to achieve food decontamination using nitrogen, oxygen, and carbon dioxide gas blends. The use of this technology with hydrogen gas demonstrates further possibilities in room temperature chemical synthesis. In this study, the application of HVACP was aimed to affix hydrogen atoms at the double bonds of unsaturated fatty acids. The advantages of the HVACP technology over the current hydrogenation processes are that the former can be performed with the following conditions: (1) at room temperature, (2) under atmospheric pressure, and (3) catalyst-free. Bakery products, frozen meals, desserts, and several snacks are the most challenging products for reformulations replacing PHOs. This technology is relevant because it may lead to an increase of the use of local vegetable oils, whose unsaturated fatty acid contents can be chemically modified without the formation of trans-fatty acids. Furthermore, this technology could be broadly used to selectively hydrogenate for various industrial purposes, producing new chemical structures without the requirements of heat, pressure, or catalyst. This study is the first study demonstrating an alternative processing technology to traditional catalytic hydrogenation. Additional research is needed to optimize the treatment process, and evaluate the performance of the HVACP partially hydrogenated oil.

An implementation of central composite design: Effect of microwave and conventional heating techniques on the triglyceride composition and trans isomer formation in corn oil

ABSTRACTTriglyceride composition and trans fatty acid content of corn oil subjected to microwave and conventional heating were evaluated with the aid of central composite design methodology. Oil samples with and without α-tocopherol were prepared on the basis of central composite design and, the effects of the main three factors (temperature, contact time, and the amount of α-tocopherol) were tired to investigate 10 at different five levels. Linoleic acid-linoleic acid-linoleic acid content in triglyceride structure of corn oil and the amount of trans fatty acids in the same oils were taken as response values for evaluation of central composite design assays. Based on the response surface, the optimum conditions (at which trans fatty acid formation and the change in the triglyceride composition are minimum) were determined for both heating procedures. The results showed that the increasing of the temperature and contact time increased the trans fatty acid formation and changed triglyceride structure of the oil in both heating techniques, although, the addition of α-tocopherol at high concentration caused pro-oxidant effect on triglyceride composition (bad effect), while reducing the formation of trans fatty acid (good effect). The results revealed that the heating 20 treatments caused significant changes in the triglyceride composition and trans fatty acid isomers of unsaturated fatty acids of the oil, while the saturated fatty acid contents did not change substantially. These alterations were much greater in microwave-heated samples (trans fatty acid ≤ 7.26%) than in Q3 corresponding samples heated in a conventional stove (trans fatty acid ≤ 0.56%).

Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation

Heating/frying and reuse of edible fats/oils induces chemical changes such as formation of trans fatty acids (TFAs). The aim of this study was to investigate the effect of heating/frying on formation of TFAs in fats/oils. Using gas chromatography with flame ionisation detector, TFA was estimated in six commonly used fat/oils in India (refined soybean oil, groundnut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil), before and after subjecting them to heating/frying at 180°C and 220°C. All six fats/oils subjected to heating/frying demonstrated an increase in TFAs (p<0.001), saturated fatty acids (p<0.001) and decrease in cis-unsaturated fatty acids (p<0.001). The absolute increase in TFA content of edible oils (after subjecting to heating/reheating) ranged between 2.30±0.89g/100g and 4.5±1.43g/100g; amongst edible fats it ranged between 2.60±0.38g/100g and 5.96±1.94g/100g. There were no significant differences between the two treatment groups (heating and frying; p=0.892). Considering the undesirable health effects of TFA, appropriate guidelines for heating/re-frying of edible fats/oils by Asian Indians should be devised.

Magnetic Mesoporous Palladium Catalyzed Selective Hydrogenation of Sunflower Oil.

In this paper, a novel magnetic mesoporous Pd catalyst is used to catalyse selective hydrogenation of sunflower oil at a mild temperature of 50°C. Effects of reaction temperature, stirring speed, time, catalyst loading and hydrogen pressure on the reaction activity, trans fatty acid (TFA) and stearic acid formation were studied. Under the condition of 3.2 mg Pd/100 g oil, 50°C, 1300 rpm stirring speed and 19.0 atm of H2, the lowest amount of TFA generated during the reaction (IV = 80) was 14.9 ± 0.4% while 11.4 ± 0.4% of stearic acid was produced. And this magnetic Pd-catalyst can be reused easily for at least six times without significant catalyst deactivation, the amount of TFA almost remained unchanged. Moreover, this Pd-catalyst shows a good magnetic separation, which provides a potential method for the facile oil modification.

Inhibitory effects of antioxidant vitamins against thiyl radical-induced trans fatty acid formation in PC-12 cells

Alzheimer's disease (AD) is the most common form of dementia. It is characterized by aggregation of amyloid plaques and neurofibrillary tangles. The neurotoxic action of amyloid β-peptide (Aβ) involves formation of reactive oxygen species. Trans fatty acids (TFAs) are not only exogenously derived from dietary food, but also endogenously formed by free radicals. Thus, we utilized the PC-12 cell model to investigate the correlation between radical stress and endogenous formed TFAs. The results showed that thiyl radicals significantly increased TFA formation in PC-12 cells in both pre-treatment and co-treatment experiments. It was also found that retinol acetate significantly decreased thiyl radical-catalysed TFA formation in PC-12 cells. The anti-isomerization activity of retinol acetate resulted, at least in part, from its high absorption efficiency by PC-12 cells and its thiyl radical scavenging activity. Therefore, retinol acetate may serve as a potential antioxidant for functional foods against TFA formation during pathogenesis of AD.

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils.

The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2% TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2% TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (VE) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.