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Trans fatty acids — Determination in food fats
Author(s) -
JORDAN M. A.
Publication year - 1987
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1987.tb00042.x
Subject(s) - labelling , chemistry , food science , gas chromatography , fatty acid , animal fat , food products , fish <actinopterygii> , organic chemistry , chromatography , biochemistry , biology , fishery
Summary Trans fatty acids are formed during the catalytic hydrogenation of animal and vegetable oils and occur naturally in dairy and ruminant tissue fats. Numerous studies have been made of the physiological effects of these acids. 1 Recently, the COMA report on “Diet and Cardiovascular Disease” 2 recommended the inclusion of a combined trans and saturated fatty acid contents in labelling of fatty foods. The analysis of trans fatty acids in widely differing food fats is by no means straightforward and the choice of analytical method needs careful consideration. Techniques including infrared spectroscopy, gas chromatography and argentation chromatography are described in this review. The infrared technique is the most suitable for labelling purposes, being rapid, simple, reproducible and applicable to all food fats including those containing hydrogenated fish oils. It is suggested that the IUPA C Official Method 3 should be specified in any labelling regulations to ensure the reliability of the data and to facilitate comparison of figures produced by different laboratories.