Application of transmission FT-IR spectroscopy for the trans fat determination in the industrially processed edible oils

Autor:	Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Syed Tufail Hussain Sherazi, Muhammad Iqbal Bhanger, Sarfraz Arain, M. Younis Talpur
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Trans fat Chromatography Fatty acid Food composition data General Medicine Analytical Chemistry law.invention chemistry law Ft ir spectroscopy Flame ionization detector Organic chemistry Gas chromatography Spectroscopy Chemical composition Food Science
Zdroj:	Food Chemistry. 114:323-327
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2008.09.058
Popis:	The amount of trans fatty acids (TFA) in fourteen industrially hydrogenated and deodorized oils was determined. To achieve better sensitivity 200 μm KCl cell was used in transmission Fourier transform infrared (FT-IR) spectroscopy. The results of transmission FT-IR spectroscopy were evaluated by gas chromatography (GC) with flame ionization detector (FID), and found to be comparable. All analyzed cooking oil samples had a lower trans content of 0.4–1.8%. Trans fatty acid contents of partially hydrogenated oil samples were relatively higher as comparable to those of the cooking oils. Among the samples examined, the highest level was found to be at 26.5% and 25.7% by the GC–FID and FT-IR spectroscopy, respectively. Due to harmful effects, high amounts of trans fatty acids in partially hydrogenated oils is an alarming issue for the consumer’s health and quality control authorities.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e3d0b436d232732bf7ffde184eee13a7 https://doi.org/10.1016/j.foodchem.2008.09.058 Zobrazit plný text záznamu Full Text from ScienceDirect