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Analysis and Formation of trans Fatty Acids in Corn Oil During the Heating Process
Author(s) -
Yang Meiyan,
Yang Ying,
Nie Shaoping,
Xie Mingyong,
Chen Feng
Publication year - 2012
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/s11746-011-1974-x
Subject(s) - chemistry , isomerization , linoleic acid , corn oil , linolenic acid , gas chromatography , composition (language) , food science , chromatography , fatty acid , organic chemistry , catalysis , linguistics , philosophy
Formation and composition of trans fatty acids (TFA) in corn oil during the frying process at different temperatures was investigated using an improved analytical gas chromatography (GC) method. At temperatures above 180 °C and heating times over 2 h there was a significantly increased TFA content, which increased further at higher temperatures. The amounts of trans C18:1 and trans C18:2 increased from 0.64 and 9.0 to 7.86 and 65.48 mg/g after heating at 260 °C for 12 h, while the total amount of TFA increased from 9.64 to 73.34 mg/g. However, the contents of linoleic acid and α‐linolenic acid under the same conditions reduced from 460.3 and 7.4 to 209.8 and 1.8 mg/g, respectively. These results show that heating can significantly induce cis to trans isomerization of unsaturated triglycerides, particularly at high temperatures.