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Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2009.02.083
DC FieldValue
dc.titleAnalysis of trans fatty acids in deep frying oils by three different approaches
dc.contributor.authorBansal, G.
dc.contributor.authorZhou, W.
dc.contributor.authorTan, T.-W.
dc.contributor.authorNeo, F.-L.
dc.contributor.authorLo, H.-L.
dc.date.accessioned2014-06-23T05:32:02Z
dc.date.available2014-06-23T05:32:02Z
dc.date.issued2009-09-15
dc.identifier.citationBansal, 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
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/75577
dc.description.abstractSimulated 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.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2009.02.083
dc.sourceScopus
dc.subjectAOCS method Cd 14d-99
dc.subjectAttenuated total reflection spectroscopy
dc.subjectDeep frying
dc.subjectElaidic acid
dc.subjectGas chromatography
dc.subjectNegative second derivative absorbance method
dc.subjectTrans fatty acids
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2009.02.083
dc.description.sourcetitleFood Chemistry
dc.description.volume116
dc.description.issue2
dc.description.page535-541
dc.description.codenFOCHD
dc.identifier.isiut000266660200021
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