INFLUENCE OF THERMAL PROCESSING ON THE FORMATION OF TRANS FATS IN VARIOUS EDIBLE OILS

摘要

Trans fats are popular owing to their low cost and potential to increase the shelfrnlife of processed foods but also associated with various risk factors. The presentrnstudy is focused on the impact of oil processing, like frying, on the formation ofrntrans fats in commercially available edible oils. Scanning electron microscopy wasrncarried out to observe the structural changes in the frying material. The physicochemicalrnanalysis of processed edible oils was carried out, while the formation ofrntrans-fatty acid (TFA; elaidic acid) during processing was measured by gasrnchromatography-flame ionization detector (GC-FID). Furthermore, levels of TFA,rni.e., elaidic acid, were found higher in oil samples with potatoes than the oilrnsamples without potatoes. It is proposed that trans fat content could be reducedrnby using the high-quality frying medium as well as avoiding the repeated frying inrnorder to improve the quality and nutritional value of the diet and avert riskrnfactors.