Trans Fatty Acids: Properties, Benefits and Risks.

Semma, Masanori

doi:10.1248/jhs.48.7

Cited by 74 publications

(58 citation statements)

References 51 publications

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“…TFA in food has three major sources, partial hydrogenation of fat, high-temperature processing of edible oils, and the natural occurrence in ruminant meat and dairy products (Majøs 2005). Because of the negative health effects of TFA, they have recently received increasing attention and are considered to be even more detrimental than the saturated ones (Semma 2002). Epidemiological studies have shown a strong positive association between TFA intake and cardiovascular disease (CVD) risk (Ghafoorunissa 2008).…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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Numerous studies have focused on trans fatty acids (TFA) technologically produced by partial hydrogenation of oils. However, TFA can also be present in fresh oils. For this reason, cis fatty acid (CFA), TFA and conjugated linoleic acid (CLA) of fresh and heated Aleppo pine seed oil (APSO) at frying temperature (180°C) were evaluated and correlated with the antioxidant characteristics. Results showed that fresh APSO had a low oleic/linoleic ratio O/L (0.4). Total TFA in fresh APSO reached 1%. The predominant TFA was 18:2 n-6 (t9, t12) in both fresh and heated APSO. Individual TFA increased with significant differences (p<0.05) with heating time. CLA occurred after 4 h and significantly increased (p<0.05) accounting 10% of total TFA after 10 h. Total TFA are negatively correlated with α-tocopherol, γ-tocopherol (p<0.05) and carotenoïds (p< 0.01) and positively correlated with remaining DPPH. Oil stability index (OSI) showed significant negative correlation with TFA (r0−0.925; p00.008). A principal component analysis (PCA) showed a clear discrimination between fresh and heated oils. Temperature, heating time, unsaturation degree and antioxidants are combined factors which significantly affect the isomerization rate and nutritional quality of APSO.

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Section: Introductionmentioning

confidence: 99%

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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“…When a control fat or oil is unknown, the fatty acid composition (including the degree of unsaturation) and the varying chain lengths are useful for establishing the distinction between liquid oils and solid fats; the classification into drying, semi-drying, and nondrying oils; and the discrimination of types of fats and oils. Fatty acid composition is frequently analyzed by gas chromatography (GC) [4][5][6][7][8][9][10] and gas chromatography-mass spectrometry (GC-MS) [1][2][3][11][12][13][14] of saponifiables 1,2,4,5,11-13 for their classification, or for the discrimination of fats and oils. When fats and oils are saponified, saponifiables are obtained in the form of fatty acid salts, such as potassium salts in an aqueous layer.…”

Section: Introductionmentioning

confidence: 99%

“…4 -------C10:0 171 2.8 ----trace --C12:0 199 1.5 -------C14:0 227 2.7 -------C14:1 225 trace trace ---1.3 --C15:0 241 2.5 -------C15:1 239 0.8 -------C16:0 255 Saponification of fats and oils for sample preparation Samples of fats and oils (approximately 0.2 g) were saponified with 0.5 M potassium hydroixde-ethanol solution (3 mL). 4,5,[11][12][13]22,23 The solution was heated for 1 h at 70˚C. After saponification, the solution was divided into two samples for GC-MS and ESI-MS analyses.…”

Section: Introductionmentioning

confidence: 99%

Rapid Discrimination of Fatty Acid Composition in Fats and Oils by Electrospray Ionization Mass Spectrometry

2005

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Fatty acids in 42 types of saponified vegetable and animal oils were analyzed by electrospray ionization mass spectrometry (ESI-MS) for the development of their rapid discrimination. The compositions were compared with those analyzed by gas chromatography-mass spectrometry (GC-MS), a more conventional method used in the discrimination of fats and oils. Fatty acids extracted with 2-propanol were detected as deprotonated molecular ions ([M-H] -) in the ESI-MS spectra of the negative-ion mode. The composition obtained by ESI-MS corresponded to the data of the total ion chromatograms by GC-MS. The ESI-MS analysis discriminated the fats and oils within only one minute after starting the measurement. The detection limit for the analysis was approximately 10 -10 g as a sample amount analyzed for one minute. This result showed that the ESI-MS analysis discriminated the fats and oils much more rapidly and sensitively than the GC-MS analysis, which requires several tens of minutes and approximately 10 -9 g. Accordingly, the ESI-MS analysis was found to be suitable for a screening procedure for the discrimination of fats and oils.

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“…Some fatty acids have one or more double bonds in the trans configuration: these are the so-called trans fatty acids (TFAs) (Fritsche & Steinhart 1998). TFAs are present in variable amounts in a wide range of foods, including most foods made with partially hydrogenated oils such as baked goods and fried foods, and some margarine products (Semma 2002). TFAs content varies considerably among foods, reflecting, the differences in the fats and oils used in the manufacturing or preparation processes (Innis et al 1999).…”

mentioning

confidence: 99%

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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AbstractÇakmak Y.S., Güler G.Ö., Aktümsek A. (2010): Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J. Food Sci., 28: 177-184.Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.

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Trans Fatty Acids: Properties, Benefits and Risks.

Cited by 74 publications

References 51 publications

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Rapid Discrimination of Fatty Acid Composition in Fats and Oils by Electrospray Ionization Mass Spectrometry

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

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