Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2009.02.083
Title: Analysis of trans fatty acids in deep frying oils by three different approaches
Authors: Bansal, G.
Zhou, W. 
Tan, T.-W.
Neo, F.-L.
Lo, H.-L.
Keywords: AOCS method Cd 14d-99
Attenuated total reflection spectroscopy
Deep frying
Elaidic acid
Gas chromatography
Negative second derivative absorbance method
Trans fatty acids
Issue Date: 15-Sep-2009
Citation: Bansal, G., Zhou, W., Tan, T.-W., Neo, F.-L., Lo, H.-L. (2009-09-15). Analysis of trans fatty acids in deep frying oils by three different approaches. Food Chemistry 116 (2) : 535-541. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2009.02.083
Abstract: Simulated frying experiments were performed on three different types of oils with French fries as the fried food. Comparison of frying oil samples was then made with their control counterparts (i.e. oil samples heated without food). Three different methods, gas chromatography (GC), attenuated total reflection (ATR) AOCS method Cd 14d-99 and attenuated total reflection negative second derivative absorbance (-2D ATR), were applied to quantify total trans fats. The total trans fats were found to be higher in the frying oil samples as compared to the control samples, which might be due to the presence of a high amount of trans fats in the pre-fried and frozen French fries. In general, the ATR AOCS method Cd 14d-99 produced lower amounts of trans fatty acids and the -2D ATR absorbance method produced higher amounts when compared with those obtained by gas chromatography. © 2009 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/75577
ISSN: 03088146
DOI: 10.1016/j.foodchem.2009.02.083
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