Journal article

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

MA Shabbir, A Dilber, A Raza, HAR Suleria, M Saeed, S Sultan

JOURNAL OF FOOD PROCESSING AND PRESERVATION | WILEY | Published : 2015

Abstract

Trans fats are popular owing to their low cost and potential to increase the shelf life of processed foods but also associated with various risk factors. The present study is focused on the impact of oil processing, like frying, on the formation of trans fats in commercially available edible oils. Scanning electron microscopy was carried out to observe the structural changes in the frying material. The physicochemical analysis of processed edible oils was carried out, while the formation of trans-fatty acid (TFA; elaidic acid) during processing was measured by gas chromatography-flame ionization detector (GC-FID). Furthermore, levels of TFA, i.e., elaidic acid, were found higher in oil sampl..

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University of Melbourne Researchers