کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1185088 1492080 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation
ترجمه فارسی عنوان
تأثیر گرمایش / گرمایش روغن و چربی ها به عنوان استفاده از سرخپوستان آسیایی بر تشکیل اسید چرب ترانس
کلمات کلیدی
روغن های خوراکی، چربی ها اسیدهای چرب، سرخ کردن، گرمایش گرم شدن اسیدهای چرب ترانس، سرخپوستان آسیایی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Formation of trans fatty acids (TFA) occurs during frying/heating of fats/oil.
• TFAs were estimated in 6 fats/oils before/after heating/frying at 180 °C and 220 °C.
• Heating/frying led to formation and increase in TFA in all fat/oil samples.
• Heating/frying also increased the saturated fatty acids and decreased cis-unsaturated fatty acids.
• Guidelines for heating/re-frying of fats/oils by Asian Indians should be devised.

Heating/frying and reuse of edible fats/oils induces chemical changes such as formation of trans fatty acids (TFAs). The aim of this study was to investigate the effect of heating/frying on formation of TFAs in fats/oils. Using gas chromatography with flame ionisation detector, TFA was estimated in six commonly used fat/oils in India (refined soybean oil, groundnut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil), before and after subjecting them to heating/frying at 180 °C and 220 °C. All six fats/oils subjected to heating/frying demonstrated an increase in TFAs (p < 0.001), saturated fatty acids (p < 0.001) and decrease in cis-unsaturated fatty acids (p < 0.001). The absolute increase in TFA content of edible oils (after subjecting to heating/reheating) ranged between 2.30 ± 0.89 g/100 g and 4.5 ± 1.43 g/100 g; amongst edible fats it ranged between 2.60 ± 0.38 g/100 g and 5.96 ± 1.94 g/100 g. There were no significant differences between the two treatment groups (heating and frying; p = 0.892). Considering the undesirable health effects of TFA, appropriate guidelines for heating/re-frying of edible fats/oils by Asian Indians should be devised.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 212, 1 December 2016, Pages 663–670
نویسندگان
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