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Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.
- Source :
-
Food Chemistry . Dec2016, Vol. 212, p663-670. 8p. - Publication Year :
- 2016
-
Abstract
- 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 ± 0.89 g/100 g and 4.5 ± 1.43 g/100 g; amongst edible fats it ranged between 2.60 ± 0.38 g/100 g and 5.96 ± 1.94 g/100 g. 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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 212
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 116522714
- Full Text :
- https://doi.org/10.1016/j.foodchem.2016.06.021