Analysis of Trans Fat in Edible Oils with Cooking Process

Juhee Song; Joohyeok Park; Jinyeong Jung; Chankyu Lee; Seo Yeoung Gim; HyeJung Ka; BoRa Yi; Mi-Ja Kim; Cho-il Kim; JaeHwan Lee

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저자정보: Juhee Song (Sungkyunkwan University) Joohyeok Park (Sungkyunkwan University) Jinyeong Jung (Sungkyunkwan University) Chankyu Lee (Sungkyunkwan University) Seo Yeoung Gim (Sungkyunkwan University) HyeJung Ka (Sungkyunkwan University) BoRa Yi (Sungkyunkwan University) Mi-Ja Kim (Kangwon National University) Cho-il Kim (Korea Health Industry Development Institute) JaeHwan Lee (Sungkyunkwan University)

저널정보: 한국독성학회 Toxicological Research Toxicological Research Vol.31 No.3

발행연도: 2015.9

수록면: 307 - 312 (6page)

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Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as ‘0’ trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

#Trans fat #Vegetable oil #Processing procedure #Fatty acid #Gas chromatography

참고문헌 (23)

참고문헌 신청

Ganguly, R. and Pierce, G. N. / 2015 / The toxicity of dietary trans fat / Food Chem. Toxicol. 78:170~176

Remig, V. / 2010 / Trans tats in America: a review of their use, consumption, health implications, and regulation / J. Am. Diet. Assoc. 110:585~592

da Costa Filho, P. A. / 2014 / Developing a rapid and sensitive method for determination of trans-fatty acids in edible oils using middle-infrared spectroscopy / Food Chem. 158:1~7

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Madison, B. L. / 1982 / Accurate determination of trans isomers in shortenings and edible oils by infrared spectrophotometry / J. Am. Oil Chem. Soc. 59:178~181

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