Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation

Research paper by Swati Bhardwaj, Santosh Jain Passi, Anoop Misra, Kamal K. Pant, Khalid Anwar, R.M. Pandey, Vikas Kardam

Indexed on: 14 Jun '16Published on: 08 Jun '16Published in: Food Chemistry


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 fat/oils, 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.

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