The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method

Chen, Yi; Yang, Ying; Nie, Shaoping; Yang, Xi; Wang, Yuting; Yang, Meiyan; Li, Chang; Xie, Mingyong

doi:10.1016/j.foodcont.2014.04.010

Cited by 108 publications

(62 citation statements)

References 27 publications

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“…Interestingly, the primary trans isomers (9c,12 t-LA and 9 t, 12c-LA) were formed in nearly equal quantities in heated corn oil, while the 9 t-OA isomer was the minor product. These findings are in agreement with previous reports (Chen et al 2014;Liu et al 2007). The amounts of 9c,12c,15 t-LNA and 9c,12 t,15c-LNA in heated corn oil were almost equal and were higher than the other three trans-LNA isomers.…”

Section: Resultssupporting

confidence: 94%

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Guo

Wang

et al. 2015

J Food Sci Technol

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The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (V E ) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.

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Section: Resultssupporting

confidence: 94%

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

Guo

Wang

et al. 2015

J Food Sci Technol

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“…Individuals consuming trans fatty acid has higher risk of lipid profile abnormality. 13 Every 1% increase of trans fatty acid may elevate 0.04 mmol/L LDL and increase 0.013 mmol/L HDL.…”

Section: Food and Fried Food Intake With Lipid Profilementioning

confidence: 99%

The correlation of obesity, smoking, fried foods consumption pattern and food intake with lipid profile in civil servant in Yogyakarta, Indonesia

Sudargo

Sari

Naomi

2017

Int J Community Med Public Health

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Background: Dyslipidemia is an abnormal change in the levels of lipid profile such as increased levels of total cholesterol, LDL, triglycerides or decreased levels of HDL. The proportion of the Indonesian population (> 15 years old) with a total cholesterol level above the normal value amounted to 35,9%. Objective: To determine the correlation of obesity, smoking, fried food consumption pattern and food intake with lipid profile in civil servant in Yogyakarta.Methods: This study is an observational study with cross sectional design at employees of Gadjah Mada University who perform medical check-up at the GMC-Health Center Yogyakarta. There are 179 respondents in the study. Subjects are categorized to have dyslipidemia (based on NCEP ATP III criteria) if it meets ≥ 1 of the following criteria: (1) Total cholesterol ≥ 200 mg/dL; (2) LDL cholesterol ≥ 130 mg / dL; (3) HDL cholesterol < 40 mg / dL; and (4) Triglycerides ≥150 mg / dL. Fried food consumption patterns and food intake is obtained using semi-quantitative food frequency questionnaire (SQ-FFQ). Data were analyzed by Chi Square, Independent t test and Mann Whitney test (adjusted for scale variables used) with a confidence level of 95%.Results: One hundred and fifty five of 179 respondents (87.3%) diagnosed with dyslipidemia. There are 52% abnormal cholesterol, abnormal LDL 67%, 43% and 28.5% with abnormal HDL and abnormal triglycerides, respectively. The statistical test showed the correlation of obesity (p=0,022), smoking (p=0,013), the type of fried food (p=0.047), the amount of fried foods (p=0,013) and fat intake from fried foods (p=0.036) has significant association with lipid profile levels.Conclusions: There is significant correlation between obesity, smoking, type of fried food, amount of fried foods and fat intake from fried food with lipid profile levels.

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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%

“…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. Remarkably, several recent studies demonstrated that novel ionic liquid capillary columns with high polarity could enhance the separation of unsaturated fatty acid isomers, while some ionic liquid capillary columns less than 100 m were not very effective in separating TALAs .…”

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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The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method

Cited by 108 publications

References 27 publications

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

The correlation of obesity, smoking, fried foods consumption pattern and food intake with lipid profile in civil servant in Yogyakarta, Indonesia

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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