Assessment of trans fatty acids in edible oils in China

Hou, Juncai; Wang, Fang; Wang, Yutang; Xu, Jianping; Zhang, Chun-Wei

doi:10.1016/j.foodcont.2011.10.044

Cited by 33 publications

(17 citation statements)

References 34 publications

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“…() showed that when using a cyanopropyl siloxane column, the retention times of some TLNA methyl esters, such as 9 E ,12 E ,15 Z and 9 E ,12 Z ,15 E , are so similar that they appear as a single peak and must be expressed as the sum of the two compounds. These two isomers could not be separated by other studies using cyanopropyl siloxane columns (Hou et al ., ; Inagaki & Numata, ; Guo et al ., ,b). However, our analysis showed that of the two isomers mentioned above, only the 9 E ,12 Z ,15 E isomer was detected in trilinolenin heated to temperatures below 240 °C.…”

Section: Resultsmentioning

confidence: 99%

“…GC has been the preferred method for such analysis due to its accuracy, and relatively low cost (Antolín et al ., ). However, all TFA isomers in edible oils are rarely resolved by GC equipped with cyanopropyl siloxane phase capillary columns, such as SP‐2560, CP‐Sil 88, Agilent HP 88, SP‐2340 and BPX‐70, resulting in some overlap of geometrical and positional isomers (Christy, ; Tsuzuki, ; Hou et al ., ), especially for TLNA isomers (Chen et al ., ; Inagaki & Numata, ). Therefore, in order for GC to be a useful method for analysis of TLNA isomers in edible oils, an extremely long and highly polar chromatographic column along with optimal temperature programming conditions is required.…”

Section: Introductionmentioning

confidence: 97%

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The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study

Jiang

Guo

et al. 2017

Int J of Food Sci Tech

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Summary The isomerisation reaction kinetics of heated trilinolenin was examined to better understand the mechanisms and controlling steps of the reaction. Trilinolenin was placed in glass ampoules and sealed before heating to 200, 220, 230 and 240 °C for regular time intervals. The contents were analysed using a newly established gas chromatography (GC) method that had been successfully applied to the separation of trans linolenic acid (TLNA) isomers. The kinetic studies show that the consumption of LNA is a second‐order reaction while the formations of trans LNA (TLNA) isomers are zero‐order reactions. The rate of the isomerisation reactions increases steadily with temperature and time, and the isomerisation mechanisms involved in the formation of TLNA isomers during heating are verified. These results suggest that controlling the formation of single TLNA isomers may be a key way to reduce TLNA isomers during heating of edible oils.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study

Jiang

Guo

et al. 2017

Int J of Food Sci Tech

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“…The formation process is influenced mainly by temperature, and relatively less by time. The isomerization rate depends on the number of double bonds (Hou et al 2012).…”

Section: Trans Fatty Acids Percentage and Stigmasta-35-diene Contentmentioning

confidence: 99%

Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics

2015

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Refined oils including corn, sunflower, soybean, and palm oils as well as low-quality olive oil such as refined lampante and pomace olive oils are commonly used for extravirgin olive oil (EVOO) adulteration. Indeed, K 270 could be used as a parameter for the detection of EVOO fraud for each type of the studied refined oils, 10 % olive, 4 % pomace olive, 10 % palm, 5 % corn, and 2 % soybean oils. Moreover, the adulteration could also be detected by the increase of the trans fatty acid contents with 10 % pomace olive, 3 % soybean, 3 % sunflower, 2 % corn, and 10 % palm oils. Actually, stigmasta-3,5-diene content is one of the most effective means of detecting refined oils in EVOO at low levels: 2 % olive, 0.4 % pomace olive, 1 % palm, 0.2 % soybean, 0.5 % sunflower, and 0.1 % corn oils. Finally, the application of linear discriminant analysis could represent an alternative and innovative tool for faster and cheaper evaluation of EVOO adulteration.

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“…GC has been the preferred method for such analyses because of its accuracy and relatively low cost . However, GC equipped with routine cyanopropyl siloxane phase capillary columns, such as the popular SP‐2560 or SP‐2340 (Sigma‐Aldrich), CP‐Sil 88 or HP‐88 (Agilent) or BPX70 (SGE Analytical Science) columns, is unable to completely separate cis / trans ‐ALAs in edible oils, resulting in some overlap of geometrical and positional isomers . In recent years, several improved GC methods have been developed using these columns with optimized run conditions, but even though the analysis time is 3–10 times shorter than that of conventional GC, the separation of TALAs can rarely be resolved.…”

Section: Introductionmentioning

confidence: 99%

Highly sensitive method for the quantification of trans‐linolenic acid isomers in trilinolenin of edible oils using an ionic liquid capillary column

et al. 2017

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Assessment of trans fatty acids in edible oils in China

Cited by 33 publications

References 34 publications

The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study

The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study

Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics

Highly sensitive method for the quantification of trans‐linolenic acid isomers in trilinolenin of edible oils using an ionic liquid capillary column

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