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Processing induced trans fatty acid quantification analysis of selected edible oils and their probable outcome


Affiliations
1 Centre of Food Technology, University of Allahabad, Prayagraj 211 002, India, India
2 Department of Home Science, University of Allahabad, Prayagraj 211 002, India, India
3 Banda University of Agriculture and Technology, Banda 210 001, India, India
4 Centre of Biotechnology, University of Allahabad, Prayagraj 211 002, India, India
 

The repeated processing and over-cooking of food may adversely affect the oil quality, causing various physiological and chemical changes in it. Isomerization of the double bond is one such process which may generate trans fatty acids (TFAs) in food. In the present study, we analysed the effect of thermal processing (frying, heating and microwave treatment) on trans fat formation in selected oils/fats with reference to their fatty acids bond length and double-bond position. It was observed that frying and microwave treatment significantly affected the TFA content in oils/fats

Keywords

Cooking oil, frying, isomerization, microwave treatment, thermal processing, trans fatty acids.
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  • Processing induced trans fatty acid quantification analysis of selected edible oils and their probable outcome

Abstract Views: 162  |  PDF Views: 85

Authors

Prashasti Tripathi
Centre of Food Technology, University of Allahabad, Prayagraj 211 002, India, India
Ena Gupta
Department of Home Science, University of Allahabad, Prayagraj 211 002, India, India
Shalini Purwar
Banda University of Agriculture and Technology, Banda 210 001, India, India
Aprajita Tiwari Pandey
Centre of Biotechnology, University of Allahabad, Prayagraj 211 002, India, India

Abstract


The repeated processing and over-cooking of food may adversely affect the oil quality, causing various physiological and chemical changes in it. Isomerization of the double bond is one such process which may generate trans fatty acids (TFAs) in food. In the present study, we analysed the effect of thermal processing (frying, heating and microwave treatment) on trans fat formation in selected oils/fats with reference to their fatty acids bond length and double-bond position. It was observed that frying and microwave treatment significantly affected the TFA content in oils/fats

Keywords


Cooking oil, frying, isomerization, microwave treatment, thermal processing, trans fatty acids.

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DOI: https://doi.org/10.18520/cs%2Fv123%2Fi12%2F1455-1461