Analysis of trans–cis fatty acids in fatty acid steryl esters isolated from soybean oil deodoriser distillate

Gunawan, Setiyo; Melwita, Elda; Ju, Yi‐Hsu

doi:10.1016/j.foodchem.2009.12.079

Cited by 13 publications

(12 citation statements)

References 21 publications

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“…Furthermore, De Greyt et al (1998) reported that the formation of TFA during refining would inevitably be higher for oils rich in a-linolenic acid, such as soybean oil and rapeseed oil. During the deodorization process, TFA could form because of their low activation energy threshold (125 kJ/mol) (Gunawan, Melwita, & Ju, 2010). The deodorization of fish oil is usually conducted at temperatures above 200 C under vacuum condition, during which process the largest amount of trans isomers are formed (Fournier et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

Assessment of trans fatty acids in edible oils in China

Hou

Wang

et al. 2012

Food Control

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Section: Resultsmentioning

confidence: 99%

Assessment of trans fatty acids in edible oils in China

Hou

Wang

et al. 2012

Food Control

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“…Furthermore, De Greyt et al 31 reported that the formation of TFAs during refining would inevitably be higher for oils enriched with α‐linolenic acid, such as soybean oil and rapeseed oil. In the deodorization process, TFAs could form because of their low threshold of activation energy (125 kJ/mol) 5. The deodorization of fish oil was usually performed at temperatures above 200°C under vacuum condition, by which the largest amount of trans isomers formed 32.…”

Section: Resultsmentioning

confidence: 99%

“…However, the major sources of TFAs are the products containing partially hydrogenated vegetable oils 2, 3, such as margarines/butter (37.0%), bakery products and confectionery (29.6%) 4. In addition, small amounts of TFA isomers have been found in refined edible oils due to the high temperature of the deodorization procedure 5, 6. In order to evaluate the effect of frying on quantity of TFAs, the formation of TFAs in the oil during frying has also been investigated 7, 8.…”

Section: Introductionmentioning

confidence: 99%

Effects of frying on the trans‐fatty acid formation in soybean oils

Hou

Jiang

Zhang

2011

Euro J Lipid Sci & Tech

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To evaluate the effects of repeated deep-frying on the trans-fatty acid (TFA) formation in soybean oils, simultaneous frying experiments were carried out. French fries were prepared using three different types of soybean oil (pressed soybean oil, PSBO; first-grade solvent extracted soybean oil, FG-SESBO; and thirdgrade solvent extracted soybean oil, TG-SESBO). French fries were fried intermittently at 180-1858C for a total frying time of 32 h and at an interval time of 30 min. It was found that the initial amount of total TFAs was 0.29 g/100 g, 0.31 g/100 g, and 0.90 g/100 g in PSBO, TG-SESBO, and FG-SESBO, respectively. Before the frying started, the C18:1,t-9, trans-linoleic acid (TLA), trans-linolenic acid (TLNA), and total TFA content of the PSBO and TG-SESBO were significantly lower than in the FG-SESBO ( p<0.05). However, in the frying oil samples, the final concentration of total TFA in the PSBO, TG-SESBO, and FG-SESBO were 1.79 AE 0.17 g/100 g, 1.12 AE 0.10 g/100 g, and 1.70 AE 0.07 g/100 g, which was 6.17-, 3.61-, and 1.89-fold higher that in fresh oil, respectively. The highest increasing slopes of C18:1,t-9, TLA, TLNA, and total TFA were observed in the PSBO.Practical applications: A high intake of TFAs has been shown to lead to an increased risk of coronary heart disease. Plant oils, particularly soybean oil, have been widely used in the food industry in China. Frying is one of the most common methods to cook food. The formation of TFAs during frying has been shown to be closely related to the temperature and duration of the frying process. However, the effects of frying on the formation of TFAs in different soybean oils have not been well studied. In the present study, we demonstrated that increasing the number of frying cycles can cause an intensive increase in the concentration of TFAs in different types of soybean oil, but especially in PSBO.Abbreviations: FAME, fatty acid methyl ester; FG-SESBO, first-grade solvent extracted soybean oil; PSBO, pressed soybean oil; TFA, transfatty acid; TG-SESBO, third-grade solvent extracted soybean oil Eur.

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“…In this way, information regarding the fatty acid composition of the steryl esters is lost. Approaches for the analysis of intact esters have also been reported (Barnsteiner, Lubinus, di Gianvito, Schmid, & Engel, 2011;Caboni, Iafelice, Pelillo, & Marconi, 2005;Gordon & Griffith, 1991;Gunawan, Melwita, & Ju, 2010;Kamm et al, 2001;Mezine, Zhang, Macku, & Lijana, 2003).…”

Section: Introductionmentioning

confidence: 99%