Effects of antioxidants on heat-induced trans fatty acid formation in triolein and trilinolein

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 104-109

  Tsuzuki, Wakako ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Antioxidant; Heating; Isomerisation; Oxidative degradation; trans Fatty acids; Triacylglycerol

Indexed keywords

ANTIOXIDANT; ISOMERISATION; OXIDATIVE DEGRADATION; TRANS FATTY ACID; TRIACYLGLYCEROLS;

DEGRADATION; DETERIORATION; GAS CHROMATOGRAPHY; GLYCEROL; HEATING; ISOMERS; LIPIDS; UNSATURATED FATTY ACIDS;

ISOMERIZATION;

ANTIOXIDANT; DELTA TOCOPHEROL; ROSMARINUS OFFICINALIS EXTRACT; SESAMOL; TRILINOLEIN; TRIOLEIN; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL BINDING; CHEMICAL STRUCTURE; CIS TRANS ISOMERISM; CONTROLLED STUDY; FATTY ACID SYNTHESIS; GAS CHROMATOGRAPHY; HEAT TREATMENT; INHIBITION KINETICS; ISOMERIZATION; OXIDATION; TRANS ISOMER;

EID: 79958128577     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.036     Document Type: Article

References (21)

1. Aladedunye, F. A., & Przybylski, R. (2009). Degradation and nutritional quality changes of oil during frying. Journal of American Oil Chemist's Society, 86(1), 149-156.
2. American Oil Chemist's Society, Official Methods, Ce 2-66 (1977). Preparation of methyl esters of fatty acids.
3. American Oil Chemist's Society, Official Methods, Ce 1h-05 (2005). Determination of cis-, trans-saturated, monounsaturated and polyunsaturated fatty acids in vegetable or non-ruminant animal oils and fats by capillary GLC.
4. Bansal, G., Zhou, W. B., Tan, T. W., Neo, F. L., & Lo, H. L. (2009). Analysis of trans fatty acids in deep frying oils by three different approaches. Food Chemistry, 116, 535-541.
5. Chatgilialoglu, C., Ferreri, C., Lykakis, I. N., Wardman, I. N., & Biodrg, P. (2006). trans-Fatty acids and radical stress: what are the real culprits? Medical Chemistry, 14, 6144-6148.
6. Chen, J. F., Tai, C. Y., Chen, Y. C., & Chen, B. H. (2001). Effects of conjugated linoleic acid on the oxidation stability of model lipids during heating and illumination. Food Chemistry, 72, 199-206. (Pubitemid 32013004)
7. Ferreri, C., Kratzsch, S., Brede, O., & Marciniak, B. (2005). trans Lipid formation induced by thiols in human monocytic leukemia cells. Free Radical Biological Medicine, 38, 1180-1187. (Pubitemid 40445534)
8. Grandgirard, A., Sobedio, J. L., & Fleury, J. (1984). Geometrical isomerization of linolenic acid during heat treatment of vegetable oils. Journal of American Oil Chemist's. Society, 61, 1563-1568.
9. Jian, H., Kruger, N., Lahiri, D. R., Wang, D., Vatele, J. M., & Balazy, M. (1999). Nitrogen dioxide induces cis-trans-isomerization of arachidonic acid within cellular phospholipids. Detection of trans-arachidonic acids in vivo. Journal Biological Chemistry, 274, 16235-16241.
10. Juaneda, P. (2002). Utilization of reversed-phase high performance liquid chromatography as an alternative to silver-ion chromatography for the separation of cis and trans C18:1 fatty acid isomers. Journal of Chromatography, 954, 285-289.
11. Khor, G. L., & Mohd Esa, N. (2008). trans Fatty acids intake: epidemiology and health implications. In A. J. Dijkstra, R. J. Hamilton, & W. Hamm (Eds.), trans Fatty acids (pp. 25-45). Oxford: Blackwell Publishing.
12. Liu, W. H., Inbaraj, B. S., & Chen, B. H. (2007). Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chemistry, 104, 1740-1749. (Pubitemid 46783248)
13. Liu, W. H., Lu, Y. F., Inbaraj, B. S., & Chen, B. H. (2008). Formation of trans fatty acids in chicken legs during frying. International Journal of Food Sciences and Nutrition, 59, 368-382.
14. Moreno, M., Olivares, D. M., Lopez, F. J. A., Adelantado, J. V. G., & Reig, F. B. (1999). Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. Journal of Molecular Structure, 482-483, 551-556. (Pubitemid 29299556)
15. Mozaffarian, D., Aro, A., & Willett, W. C. (2009). Health effects of trans-fatty acids: experimental and observational evidence. European Journal of Clinical Nutrition, 63, S5-S21.
16. omero, A., Cuesta, C., & Sanchez-Muniz, F. J. (2000). trans Fatty acid production in deep fat frying of frozen food with different oils and frying modalities. Nutrition Research, 20, 599-608.
17. Sebedio, J. L., Catte, M., Boudier, M. A., Prevost, J., & Grandgirard, A. (1996). Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes. Food Research International, 29, 109-116. (Pubitemid 27099098)
18. Tsuzuki, W. (2010b). cis-trans Isomerization of carbon double bonds in monounsaturated triacylglycerols via generation of free radicals. Chemistry and Physics of Lipids, 163, 741-745.
19. Tsuzuki, W., Matsuoka, A., & Ushida, K. (2010a). Formation of trans fatty acids in edible oils during the frying and heating process. Food Chemistry, 123, 976-982.
20. Tsuzuki, W., Nagata, R., Yunoki, R., Nakajima, M., & Nagata, T. (2008). cis/trans Isomerisation of triolein, trilinolein and trilinolenin induced by heat treatment. Food Chemistry, 108, 75-80.
21. Zambonin, L., Ferreri, C., Cabrini, L., Prata, C., Chatgilialoglu, C., & Landi, L. (2006). Occurrence of trans fatty acids in rats fed a trans-free diet: a free radical-mediated formation? Free Radical Biological Medicine, 40, 1549-1556.