Low Content Of Trans Fatty Acids Research Articles

Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples.

Diet-derived fatty acids have well-proven varying effects on human health. In particular, trans fatty acids (TFA) are associated with high risk of cardiovascular diseases whereas, polyunsaturated fatty acids (PUFA) are considered to be beneficial to the human health. In this study, we report fatty acid profiling of 75 food samples from India belonging to three broad categories, viz., perishable deep-fried, non-perishable deep-fried and bakery. Lipids were extracted from the snacks and fatty acids converted into methyl esters and analysed by gas chromatography. Thirty-seven detected fatty acids were classified into four categories: saturated (SFA), monounsaturated (MUFA), PUFA, and TFA, of which SFA represented the most abundant class in two-third of the samples. The highest average proportions of TFA and SFA of 3.26% and 56.1%, respectively, in total fatty acids were found in the bakery products; whereas, that of PUFA (38%) in the perishable deep-fried products. Principal Component Analysis depicted clustering of many samples according to the above-mentioned categories and helped predict the oil usage. Lower TFA content in all the samples and high proportion of PUFA in a quarter of the samples is suggestive of a better trend as compared to earlier studies.

Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile.

The aim of this work was to provide recent fatty acid (FA) profiling of chocolates and chocolate products, principally C18:1 trans FAs (TFAs). Thirty-two samples were analyzed by gas chromatography and FAs were quantified. The total TFA content declared in chocolate labeling and the real TFA content were compared. The TFA content ranged from 0.04 to 2.51 g/100 g of sample, and it was noticed that several manufacturers were underestimating the total TFA content in their labeling. The main TFA isomers quantified were C18:1 trans-9 (0.006-0.244%), C18:1 trans-10 (0.009-0.392%), and C18:1 trans-11 (0.013-0.464%), expressed in g/100 g of sample. Principal component analysis was used to discriminate industrial fats from natural trans fats based on the isomeric TFA profile and dairy fat (DF) biomarkers allowing to group samples in four clusters: high TFA content and high DF content, high TFA content and low DF content, low TFA content and high DF content, and low TFA content and low DF content.

The effectiveness of low trans-fatty acids dietary pattern in pregnancy and the risk of gestational diabetes mellitus.

Background:Gestational diabetes mellitus (GDM) is a common disorder in pregnancy. The association of trans fatty acids (TFA) intake and risk of GDM have been reported; It remains unclear whether dietary TFA can influence GDM risk. We examined the effect of low TFA dietary intakes during pregnancy on risk of GDM.Methods:This randomized controlled trial was performed on 800 pregnant women who were randomly divided into 393 intervention and 407 comparison groups with gestational age ≥7 weeks. In the intervention group, the diet of pregnant women was designed in such a way that their daily intake of TFA content was less than1% but in control group, the daily intake of TFA content was not changed. The dietary intake was assessed using a 24-hour dietary recall questionnaire for three non-consecutive days at the beginning of the pregnancy before week 7, and at 13, 25 and 35 weeks. Diagnosis of GDM was performed using a 3-hour glucose tolerance test with 100 g glucose at 24-28 weeks of gestation.Results:14 women in the intervention group (5%) and 31 women in the control group (8%) were diagnosed with GDM. Chi-square test did not show any significant difference between two groups (P=0.08). Cox model was used and the variables were examined in four multivariate models that none of the modals showed a statistically significant difference between the two groups regarding the incidence of GDM.Conclusion:It seems that the diet with low trans-fatty acid content has no effect on the incidence of GDM.

Preparation and characterization of Ni‐Agx/SBA‐15 and its catalytic properties on the hydrogenation of soybean oil

AbstractNi‐Agx/SBA‐15 catalysts with different contents of the silver (Ag) promoter were prepared by the co‐impregnation method using the support of the mesoporous material SBA‐15. The Ni‐Agx/SBA‐15 catalysts were characterized by ICP‐OES, X‐ray diffraction (XRD), transmission electron microscope (TEM), and N2 adsorption–desorption isotherms. The activity of the catalysts on hydrogenation of soybean oil was evaluated. The results indicated that all the catalysts retained the hexagonally ordered structure of SBA‐15, the binding force between SBA‐15 and Ni was enhanced by the addition of the Ag promoter, and Ni was well loaded on the surface and the interior of the support that was beneficial to the improvement of catalyst activity. TEM images of the catalysts show that the addition of the silver can promote the dispersion of nickel particles over and inside the mesoporous channels of the SBA‐15 support, and the aggregation of metal nickel particles was decreased. The catalysts of Ra‐Ni (Raney Nickel), Ni/SBA‐15 and Ni‐Agx/SBA‐15 were used in the hydrogenation of soybean oil. The results show that Ni‐Ag0.15/SBA‐15 in hydrogenation processing has higher catalytic activity, and the obtained hydrogenated soybean oil has low trans fatty acids (TFAs) content. The use efficiency of the catalyst decreased to 60% after 8 cycles.Practical applicationsThe main objective of this work was to hydrogenate soybean oil. Very encouraging results were obtained with Ni‐Ag0.15/SBA15. This preparation had a higher catalyst activity to obtain low trans fatty acid content. This finding is very valuable for fat and oil processing at the industry level.

Effects of composition on fat rheology and crystallisation

The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fats with a very low trans fatty acid content (“low- trans”) and a blend including hardened rapeseed oil with a relatively high trans fatty acid content (“high- trans”) was studied. Molten fats were lowered to a temperature of 31 °C and stirred for 0, 15, 30, 45 and 60 min. Samples were removed and their rheological properties studied, using a controlled stress rheometer, employing a frequency sweep procedure. Effects of the progressive crystallisation at 31 °C on the melting profile of fat samples removed from the stirred vessel and solidified at −20 °C were also studied by differential scanning calorimetry (DSC). The rheological profiles obtained suggested that all of the fats studied had weak viscoelastic “liquid” structures when melted, but these changed to structures perceived by the rheometer as weak viscoelastic “gels” in the early stages of crystallisation ( G′ (storage modulus) > G″ (loss modulus) over most of the measured frequency range). These subsequently developed into weak viscoelastic semi-solids, showing frequency dependent behaviour on further crystallisation. These changes in behaviour were interpreted as changes from a small number of larger crystals “cross-linking” in a liquid matrix to a larger number of smaller crystals packed with a “slip plane” of liquid oil between them. The rate of crystallisation of the three fats was in the order high trans > low- trans > commercial shortening. Changes in the DSC melting profile due to fractionation of triacylglycerols during the crystallisation at 31 °C were evident for all three fats.

Hydrogenation of vegetable oils using mixtures of supercritical carbon dioxide and hydrogen

AbstractHydrogenation of vegetable oils under supercritical conditions can involve a homogeneous one‐phase system, or alternatively two supercritical components in the presence of a condensed phase consisting of oil and a solid catalyst. The former operation is usually conducted in flow reactors while the latter mode is more amenable to stirred, batch‐reactor technology. Although many advantages have been cited for the one‐phase hydrogenation of oils or oleochemicals using supercritical carbon dioxide or propane, its ultimate productivity is limited by the oil solubility in the supercritical fluid phase as well as unconventional conditions that affect the hydrogenation. In this study, a dead‐end reactor has been utilized in conjunction with a head‐space consisting of either a binary fluid phase consisting of varying amounts of carbon dioxide mixed with hydrogen or neat hydrogen for comparison purposes. Reaction pressures up to 2000 psi and temperatures in the range of 120–140°C have been utilized with a conventional nickel catalyst to hydrogenate soybean oil. Depending on the chosen reaction conditions, a wide variety of end products can be produced having different iodine values, percentage trans fatty acid content, and dropping points or solid fat indices. Although addition of carbon dioxide to the fluid phase containing hydrogen retards the overall reaction rate in most of the studied cases, the majority of products have low trans fatty acid content, consistent with a nonselective mode of hydrogenation.