Analysis and formation of trans fatty acids in corn oil during the heating process

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 5, 2012, Pages 859-867

  Yang, Meiyan ^a,b   Yang, Ying ^a   Nie, Shaoping ^a   Xie, Mingyong ^a   Chen, Feng ^b  

^a NANCHANG UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Corn oil; Gas chromatography; Heating; Temperature; Trans Fatty acids

Indexed keywords

CIS-TO-TRANS ISOMERIZATION; CORN OIL; FRYING PROCESS; HEATING PROCESS; HEATING TIME; HIGH TEMPERATURE; HIGHER TEMPERATURES; LINOLENIC ACIDS; TRANS FATTY ACID;

GAS CHROMATOGRAPHY; HEATING; ISOMERIZATION; TEMPERATURE; VEGETABLE OILS;

LINOLEIC ACID;

ZEA MAYS;

EID: 84861686366     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1974-x     Document Type: Article

References (17)

1. Mozaffarian D, Clarke R (2009) Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils. Eur J Clin Nutr 63:S22-S33
2. Mozaffarian D (2006) Trans fatty acids-Effects on systemic inflammation and endothelial function. Atheroscler Suppl 7:29-32 (Pubitemid 43831748)
3. Willett WC (2006) Trans fatty acids and cardiovascular disease- epidemiological data. Atheroscler Suppl 7:5-8 (Pubitemid 43831742)
4. CBC news (2009) Trans fats: The move away from bad fats. http://www.cbc.ca/news/health/story/2008/07/21/f-transfats.html. Accessed Dec. 2009
5. National Conference of State Legislatures (2011) Trans fat and menu labeling legislation. http://www.ncsl.org/default.aspx? tabid=14362. Accessed Jan. 2011
6. Liu WH, Inbaraj BS, Chen BH (2007) Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chem 104:1740-1749 (Pubitemid 46783248)
7. Aladedunye FA, Przybylski R (2009) Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 86:149-156
8. Tsuzuki W, Nagata R, Yunoki R, Nakajima M, Nagata T (2008) cis/trans-Isomerisation of triolein, trilinolein and trilinolenin induced by heat treatment. Food Chem 108:75-80
9. Moya Moreno MCM, Mendoza Olivaresb D, Amézquita López FJ, Gimeno Adelantado JV, Bosch Reig F (1999) Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. J Mol Struct 482-483: 551-556 (Pubitemid 29299556)
10. AOCS (1997) Preparation of methyl ester of fatty acids. AOCS Press, Champaign
11. Huang Z, Wang B, Crenshaw AA (2006) A simple method for the analysis of trans fatty acid with GC-MS and ATTM -Silar-90 capillary column. Food Chem 98:593-598
12. Wolff RL (1994) cis-trans Isomerization of octadecatrienoic acids during heating. Study of pinolenic (cis-5, cis-9, cis-12 18:3) acid geometrical isomers in heated pine seed oil. J Am Oil Chem Soc 71:1129-1134
13. Sebedio JL, Ratnayake WM (2008) Analysis of trans mono- and polyunsaturated fatty acids. In: Dijkstra AJ, Hamilton RJ, Hamm W (eds) Trans fatty acids., pp 102-128
14. Min DB, Smouse TH (1985) Flavor chemistry of fats and oils. AOCS Press, Champaign
15. Grandgirard A, Sebedio JL, Fleury J (1984) Geometrical isomerization of linolenic acid during heat treatment of vegetable oils. J Am Oil Chem Soc 61:1563-1568
16. Bansal G, Zhou W, Tan T, Neo F, Lo H (2009) Analysis of trans fatty acids in deep frying oils by different approaches. Food Chem 116:535-541
17. Tsuzuki W, Matsuoka A, Ushida K (2010) Formation of trans fatty acids in edible oils during the frying and heating process. Food Chem 123:976-982