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Trans fatty acid composition and tocopherol content in vegetable oils produced in Mexico
Author(s) -
MedinaJuárez L. A.,
GámezMeza N.,
OrtegaGarcía J.,
NoriegaRodriguez J. A.,
AnguloGuerrero O.
Publication year - 2000
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-000-0116-3
Subject(s) - tocopherol , chemistry , chromatography , refining (metallurgy) , composition (language) , soybean oil , fatty acid , gas chromatography , food science , vegetable oil , high performance liquid chromatography , vitamin e , organic chemistry , antioxidant , linguistics , philosophy
The purpose of this study was to evaluate the trans fatty acid (TFA) composition and the tocopherol content in vegetable oils produced in Mexico. Sample oils were obtained from 18 different oil refining factories, which represent 72% of the total refineries in Mexico. Fatty acids and TFA isomers were determined by gas chromatography using a 100‐m fused‐silica capillary column (SP‐2560). Tocopherol content was quantified by normal‐phase high‐performance liquid chromatography using an ultraviolet detector and a LiChrosorb Si60 column (25 cm). Results showed that 83% of the samples corresponded to soybean oil. Seventy‐two percent of the oils analyzed showed TFA content higher than 1%. Upon comparing the tocopherol contents in some crude oils to their corresponding deodorized samples, a loss of 40–56% was found. The processing conditions should be carefully evaluated in order to reduce the loss of tocopherols and the formation of TFA during refining.