Formation Of Trans Fatty Acids Research Articles

Production of trans-fat-free margarine prepared using catfish oil and palm stearin with the addition of avocado waste oil for tocopherol enrichment

Catfish oil (CFO) is rich in unsaturated fatty acids (UFA) which are potentially produced into margarine through the blending method with palm stearin (PS) addition. The high UFA content of CFO causes margarine to be susceptible to oxidative damage, which can also trigger the formation of trans fatty acids (TFA). An antioxidant compound in the form of avocado waste oil (AWO) that contains tocopherol is added during margarine production to inhibit oxidative damage and TFA formation in the final product. Thus, the temperature and duration of CFO extraction, avocado peel and seed ratio of AWO extraction, and CFO:PS:AWO ratio of margarine production were analyzed for their effect on CFO, AWO, and margarine characteristics. This study was conducted by several stages; CFO extraction with temperature (50, 70 and 90oC) and duration (1 and 2 hrs) treatment, AWO extraction with avocado peel and seed ratio treatment (100:0, 75:25, 50:50, 25:75, 0:100), and margarine production with CFO:PS:AWO ratio treatment (41:40:0, 36:40:5, 31:40:10, 26:40:15, 21:40:20). The results showed that the increasing extraction temperature and duration caused the decrease of CFO hydrolytic-oxidative stability. The best CFO extraction treatment was 50oC and 1 hr of extraction. The increasing avocado peel ratio in AWO extraction led to the increase of AWO antioxidant potential. The best AWO extraction treatment was the ratio of peel:seed = 75:25. The addition of AWO in margarine production for tocopherol enrichment was proven to suppress oxidative damage and TFA formation. The best margarine production treatment was the 3rd formulation (10% of AWO) with UFA-rich and trans-fat-free margarine characteristics. It was selected as the most preferred color, taste and flavor of margarine. These studies’ results are beneficial for the product development of UFA-rich and transfat-free margarine with good oxidative stability prepared using freshwater fish oil and plant byproduct oil.

Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

Facet-dependent Pd0-O2−-Ce3+ active site for selective hydrogenation of linoleate ester to cis oleic acid ester

Reducing the formation of trans fatty acid in vegetable oil hydrogenation process is of significance to ensure food safety. Herein, Pd0-O2−-Ce3+ active site was constructed by strong electronic interactions between Pd0 and CeO2-Polyhedrons to promote the formation of cis fatty acid. Results reveal that the abundant oxygen vacancies of CeO2 (111) facets promote the adsorption and activation of hydrogen, leading to excellent catalytic activity of Pd/CeO2-Polyhedrons. Moreover, electronic reconstructed Pd0-O2−-Ce3+ active site limits the σ-bond rotation of half-hydrogenated intermediates through enhancing π backdonation and weakening the σ-bond, contributing to the reduction of trans products. Under mild conditions (30 °C, 0.3 MPa H2, and 2 h), Pd/CeO2-Polyhedrons catalyst shows exceptional methyl oleate selectivity of 52.6% with 93.8% conversion for sunflower oil hydrogenation. The catalyst has been further extended to the selective hydrogenation to several other vegetable oils such as sunflower oil, peanut oil, soybean oil, among others, under mild conditions.

Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration

Non-thermal dielectric barrier discharge (DBD) plasma with needle-in-tube configuration was used to improve hydrogenation reaction for trans -fat free margarine production. Refined palm olein was used as raw material with operating conditions at ambient pressure, room temperature (29 °C) and no catalyst. Effects of hydrogen gas (H 2 ) concentration, input power, gas flow rate, discharge gap size and reaction time on fatty acid compositions and properties of hydrogenated refined palm olein after plasma treatment was evaluated. Lowest iodine value (IV) was achieved with reduction from 60.75 to 23.56 with increase in saturated fatty acid composition from 40.82 ± 0.05 to 68.70 ± 0.07% and decrease in unsaturated fatty acid composition from 59.11 ± 0.12 to 31.39 ± 0.01% under the condition of 0.5 L/min gas flow rate with 100% H 2 , 40 W input power, 0.5 cm gap size and 15 h reaction time. In addition, no trans -fat was detected by GC-MS analysis. Slip melting point (SMP) was increased from 9.33 ± 0.5 to 36.33 ± 0.5 °C. Acid value (AV) was reduced from 0.47 ± 0.02 to 0.32 ± 0.03 mg KOH/g oil. Texture of produced margarine was similar to that of commercial one. Generated hydrogen free radicals were hypothesized to perform hydrogenation by reacting with carbon-carbon double bonds (π-bonds), converting poly- and monounsaturated fatty acids into saturated ones. This highly effective catalyst-free plasma hydrogenation system can be used as alternative, environmentally friendly and economically feasible method to produce trans -fat free margarine. • Production of trans -fat free margarine via non-thermal plasma hydrogenation of palm olein. • Highly environmental-friendly, requiring no catalyst under low temperature and pressure. • Reduced acid value provides increased storage time and longer shelf life.

Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls

The preparation of fried meat products is prone to the formation of large amounts of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids (TFAs), which are potential risks to human health. Spices contain natural antioxidants that can inhibit the oxidation of fats and oils and the formation of hazardous substances. In this experiment, the effect of adding different levels (0.25%, 0.75%, 1.25%) of ginger or rosemary during meatball preparation on the formation of HCAs, PAHs and TFAs in fried pork balls was investigated. The results showed that the addition of ginger and rosemary reduced the content of HCAs in fried pork balls compared to the control group (no added spices). The inhibition of total HCAs was 63% when 0.25% ginger was added, while the total HCA content was reduced to 59% when 0.25% rosemary was added. The addition of 0.25% and 0.75% rosemary reduced the PAH content in fried pork balls by 30% and 35%. In addition, ginger and rosemary showed significant inhibition of C20:1 11t in TFAs, with a maximum inhibition rate of 40%. Therefore, adding appropriate levels of ginger or rosemary to fried pork balls could simultaneously inhibit the formation of HCAs, PAHs, and TFAs.

Inhibition mechanism of trans-resveratrol on thermally induced trans fatty acids in peanut oil

The unanticipated inhibitory effect of trans-resveratrol (trans-Res) on the formation of trans fatty acids (TFAs) by thermal isomerization of peanut oil (PO) and its mechanism were investigated by experiment and density functional theory. Results showed that trans-Res inhibited the amount and formation rate of TFAs. trans-Res first inhibited the formation of C18:2, then C18:1, by the mechanism of proton transfer isomerism. The most active reaction site of trans-Res (4′-OH free radical) preferentially combined with the OOL-L-C11• (di-allyl) and then with OOL-O-C11• (mono-allyl) allyl groups in PO, resulting in the higher reaction energy barrier of speed control steps in OOL-L (transition state 1) and OOL-O (transition state 2), and the lower reaction rate of OOL-L and OOL-O (both decreased by 1–103 times), to reduce the formation of TFAs. Our study provided a theoretical foundation for the precise regulation of natural hydroxy compound to TFAs in oil.

Effects of Oxygen Tension for Membrane Lipidome Remodeling of Cockayne Syndrome Cell Models.

Oxygen is important for lipid metabolism, being involved in both enzymatic transformations and oxidative reactivity, and is particularly influent when genetic diseases impair the repair machinery of the cells, such as described for Cockayne syndrome (CS). We used two cellular models of transformed fibroblasts defective for CSA and CSB genes and their normal counterparts, grown for 24 h under various oxygen tensions (hyperoxic 21%, physioxic 5% and hypoxic 1%) to examine the fatty acid-based membrane remodeling by GC analysis of fatty acid methyl esters derived from membrane phospholipids. Overall, we first distinguished differences due to oxygen tensions: (a) hyperoxia induced a general boost of desaturase enzymatic activity in both normal and defective CSA and CSB cell lines, increasing monounsaturated fatty acids (MUFA), whereas polyunsaturated fatty acids (PUFA) did not undergo oxidative consumption; (b) hypoxia slowed down desaturase activities, mostly in CSA cell lines and defective CSB, causing saturated fatty acids (SFA) to increase, whereas PUFA levels diminished, suggesting their involvement in hypoxia-related signaling. CSB-deprived cells are the most sensitive to oxidation and CSA-deprived cells are the most sensitive to the radical-based formation of trans fatty acids (TFA). The results point to the need to finely differentiate biological targets connected to genetic impairments and, consequently, suggest the better definition of cell protection and treatments through accurate molecular profiling that includes membrane lipidomes.

Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck.

The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.08 mg/g using water–oil mixed frying at the 60th frying cycle. The peroxide value of the water–oil mixed fried soybean oil was significantly lower than that of the traditional frying method. Water–oil mixed frying delayed the formation of TFAs in the soybean oil. The traditionally oil fried skin showed increased TFAs (9tC16:1) content from 0.17 to 0.22 mg/g (29.4% increase), while those of the water–oil mixed fried samples increased from 0.16 to 0.20 mg/g (25.00% increase) compared to control. Harman, Norharman and AαC were detected in all the fried samples and PhIP was observed after the 20th frying cycle, while MeAαC was formed only at the 60th frying cycle in traditional fried duck breast. Therefore, it is concluded that the water–oil mixed frying method is more suitable to improve the quality and safety of fried duck skin and breast meat.

Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils.

Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturated fatty acids and industrial trans fatty acids (TFAs) are linked to negative health consequences. Given the increased formation of TFAs during heating, many studies already investigated compositional changes in oils after prolonged heating or at extremely high temperatures. In contrast, our aim was to measure changes in fatty acid composition and in some health-related indices in edible oils after short-time heating that resembles the conventional household use. Potatoes were fried in palm, rapeseed, soybean, sunflower and extra virgin olive oils at 180 °C for 5 min, and samples were collected from fresh oils and after 1, 5 and 10 consecutive heating sequences. Regardless of the type of oil, the highest linoleic acid and alpha-linolenic acid values were measured in the fresh samples, whereas significantly lower values were detected in almost all samples following the heating sequences. In contrast, the lowest levels of TFAs were detected in the fresh oils, while their values significantly increased in almost all samples during heating. Indices of atherogenicity and thrombogenicity were also significantly higher in these oils after heating. The present data indicate that prolonged or repeated heating of vegetable oils should be avoided; however, the type of oil has a greater effect on the changes of health-related indices than the number of heating sequences.

The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval

The objective of this study was to evaluate the physicochemical characteristics of five vegetable oils exposed to high temperatures for a short time interval. Sunflower, rapeseed, maize, palm, and coconut oils, which are largely used for food thermal preparation, were heated for 30 min at 180 °C and analyzed before and after heating in terms of viscosity, Acid value, Peroxide value, density, and fatty acids profile. The rheological measurements showed raised values for the viscosity, shear rates, and densities after the heat exposure for all investigated samples. Moreover, thermo-oxidative modifications considering the Acid value and Peroxide content showed increased values above the recommended limits (0.6 mg KOH/g oil and 10 mEqO2/kg oil) for the investigated oils, excepting the rapeseed oil which was within the limits of the Acid values (0.26 mg KOH/g rapeseed oil). The percentage of the unsaturated fatty acids was influenced by the heat exposure in all samples. The formation of trans fatty acids was visible in all samples (by FTIR at 962 cm-1) excepting the coconut oil. In conclusion, short-time exposure at high temperatures can impact negatively the physicochemical properties of sunflower, rapeseed, maize, palm, and coconut oils.

Solubility and physicochemical properties of resveratrol in peanut oil

The solubility and physicochemical properties of resveratrol in peanut oil were systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The highest resveratrol solubility in peanut oil observed was 95.91%. The optimal dissolution process was determined to be the addition of 183.00 mg/kg resveratrol, a magnetic temperature of 40.00℃, and a magnetic duration of 3.50 h, which yielded a resveratrol content of 175.51 mg/kg oil. Under this standardized process, the oil composition remained unchanged. Resveratrol promoted the conversion of saturated triglycerides into unsaturated triglycerides, increased the linolenic acid content, and did not facilitate the formation of trans fatty acids. In addition, resveratrol preservedthe lightcolor, decreased the peroxide and acid values by 30%, prolonged the shelf life by more than 2 folds, and improved the thermal stability. In this sense, peanut oil with resveratrol can serve as anti-isomerism and antioxidant additive.

Low-temperature and atmospheric pressure plasma for palm biodiesel hydrogenation

Partially hydrogenated fatty acid methyl ester (H-FAME) is conventionally produced through partial hydrogenation under high pressure and elevated temperature in the presence of a catalyst. Herein, a novel green, catalyst-free, non-thermal and atmospheric pressure dielectric barrier discharge (DBD) plasma was employed instead of a conventional method to hydrogenate palm FAME. H-FAME became more saturated with the conversion of C18:2 and C18:3 of 47.4 and 100%, respectively, at 100 W input power, 1 mm gas-filled gap size and 80% H2 in the mixed gas at room temperature for 5 h, causing a reduction of the iodine value from 50.2 to 43.5. Oxidation stability increased from 12.8 to 20 h while a cloud point changed from 13.5 to 16 °C. Interestingly, DBD plasma hydrogenation resulted in no trans-fatty acid formation which provided a positive effect on the cloud point. This green DBD plasma system showed a superior performance to a conventional catalytic reaction. It is an alternative method that is safe from explosion due to the mild operating condition, as well as being highly environmentally friendly by reducing waste and energy utilization from the regeneration process required for a catalytic process. This novel green plasma hydrogenation technique could also be applied to other liquid-based processes.

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

Chinese processed meat products are popular in the world, while different processing methods produce meats of different quality and safety. The aim of this work was to compare and evaluate the effects of seven Chinese processing methods (steaming, boiling, braising, pan-frying, frying, roasting and drying) on the nutritional and safety properties of four kinds of meats (beef, pork, chicken, duck). Comparing with the unprocessed raw meat, four kinds of meats treated with thermal processing displayed increased L⁎ values, generally enhanced texture properties, decreased moisture contents, and increased protein contents. Among all the processing meats, the wet thermal processed meats exhibited relatively high total amino acid contents. Fatty acid contents showed the lowest value in boiled meats but relatively high values in fried, pan-fried and dried meats. For safety properties, thermal processing methods of pan-frying, frying and roasting caused mass formation of trans fatty acids and polycyclic aromatic hydrocarbons (PAHs). The highest PAHs contents were detected as 49.70 μg/kg in pan-fried beef, 18.18 μg/kg in fried pork, 11.02 μg/kg in roasted chicken and 15.24 μg/kg in fried duck, which were 14.34 times, 4.74 times, 7.50 times and 8.35 times of their corresponding blank control groups. When nutritional and safety properties are pursued, steaming and boiling are recommended for all the four kinds of meats. Besides, braising is also suitable for pork, while drying could also be used for chicken and duck.

Impact of carotenoids on the oxidative stability and trans fatty acid content of sunflower oil by using central composite design

The oxidative stability such as induction time (IT), conjugated diene (CD), conjugated triene (CT) and trans fatty acid (TFA) of sunflower oil added β-carotene, lutein, and lycopene was evaluated by using an experimental design technique. Oil samples with and without lutein, β-carotene, and lycopene were prepared according to central composite design (CCD). To examine the effects of β-carotene, lutein, and lycopene, CCD was applied at different five levels (− 1.68, − 1, 0, 1, 1.68). The obtained results demonstrated that carotenoid types and amounts were very effective in change IT, CD, CT, and TFA formation of sunflower oil. The increase in the lutein amounts decreased the IT and increased the CD and CT of the oil although the addition of the lutein at low concentrations showed increase in TFA formation. The results revealed that β-carotene and lycopene in oil samples were the most effective factor for the resistance to oxidation of the oil.

The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

The effects of roasting temperature and time on color, crude oil, acrylamide, total phenols, antioxidant activity, and trans fatty acid and phenolic contents in white and brown sesame seeds. Samples were roasted in a microwave oven (360, 540, 720 W; 5, 10, 15 min) and an electric oven (180°C, 200°C, 220°C; 10, 20, 30 min). Phenolic and antioxidant contents changed significantly. Maximum total phenolic content and antioxidant activity values were noted for samples roasted in the electric oven at 220°C for 30 min (white, 264.17 mg/100 g, 74.76%; brown, 289.79 mg/100 g, 74.32%, respectively). Dominant fatty acids did not change significantly following electric oven roasting. Roasting at 200 and 220°C caused trans fatty acid formation. Elaidic and linolelaidic acid contents were 0.05%–0.36%, 0.06%–0.33% in white sesame and 0.22%–0.41%, 0.06%–0.23% in brown sesame, respectively. Acrylamide formation was not detected. Practical applications Sesame oil obtained from roasted sesame seeds, is rich in unsaturated fatty acids, has a long shelf life and a unique aroma. Roasting process successfully increase oil, antioxidants, and total phenol content of sesame seeds. After processing of sesame seeds, major phenolic compounds were altered. Roasting of sesame seeds at 220°C using conventional method is more suitable than other methods. Trans fatty acids (elaidic and linolelaidic) formation was observed at high temperatures.

MEASUREMENT OF TRANS FATTY ACIDS IN READY TO EAT CHICKEN MEAT

High intake of TFA leads to more health problems as heart disease, breast cancer and diabetes. So we worked in this study for measurement of trans fatty acids (TFA) of ninety ready to eat chicken meat samples from restaurants of Luxor city, and effect of different material of fried on TFA to help people and tourists for determined awareness of TFA in these restaurants and material of fried. In this study found mean of TFA and elaidic acid in chicken burger samples (1.813 mg100 gm, ± 0.151 mg100 gm, and 1.450 mg100 gm, respectively). In fried chicken samples (0.159 mg100 gm, ± 0.024 mg100 gm, and 0.127 mg100 gm, respectively), and in chicken shawirma samples (4.016 mg 100 gm, ± 0.583 mg100 gm, and 3.212 mg100 gm, respectively). In this study also an experiment to what happens of TFA in ready to eat chicken meat when used of vegetable oil, butter, or margarine was carried out. It was found TFA of chicken burger, fried chicken and chicken shawirma with use of oil (0.343 mg100 gm, 0.065 mg100 gm, and 1.622 mg100 gm, respectively). TFA of chicken burger, fried chicken and chicken shawirma use of butter (1.836 mg100 gm, 12.855, and 0.446 mg100 gm, respectively). TFA of chicken burger, fried chicken, Chicken shawirma which use of margarine (3.278 mg100 gm, 4.139 mg100 gm, and 3.22 mg100 gm, respectively). In conclusion: throughout the samples analysis in our study, chicken shawirma samples from restaurants showed the highest content of trans fatty acids and elaidic acid. The TFA formation was found to be varied with the food ingredient and with the material used for frying.

Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

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.&#x0D; 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.&#x0D; 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.&#x0D; 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.