American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2015, 3(1), 19-23
DOI: 10.12691/ajfst-3-1-3
Open AccessArticle

Rapid Determination of Trans Fats in Thermally Oxidized Soybean Oil by Transmission FT-IR Spectroscopy

M. Younis Talpur1, 2, , Syeda Sara Hassan3, 4, S.A. Mahesar3, Aftab Ahmed Kandhro5, Huseyin Kara6, 7, S.T.H. Sherazi3 and Abdul Majid Channa1, 8

1Government Muslim Science Degree College Hyderabad-71000, Education and Literacy Department, Sindh Pakistan

2National Centre of Excellence in Analytical Chemistry, University of Sindh Jamshoro-76080, Pakistan;Selcuk University, Faculty of Science, Department of Chemistry Konya, Turkey

3National Centre of Excellence in Analytical Chemistry, University of Sindh Jamshoro-76080, Pakistan

4Metallurgy & Material Engineering Department, Mehran University of Engineering and Technology Jamshoro-76080, Pakistan

5Dr. M. A. Kazi Institute of Chemistry, University of Sindh, Jamshoro-76080, Pakistan

6Selcuk University, Faculty of Science, Department of Chemistry Konya, Turkey

7Department of Chemistry, Faculty of Science, Necmettin Erbakan University- 42090, Konya, Turkey

8Institute of Advanced Research Studies in Chemical Science University of Sindh Jamshoro

Pub. Date: February 25, 2015

Cite this paper:
M. Younis Talpur, Syeda Sara Hassan, S.A. Mahesar, Aftab Ahmed Kandhro, Huseyin Kara, S.T.H. Sherazi and Abdul Majid Channa. Rapid Determination of Trans Fats in Thermally Oxidized Soybean Oil by Transmission FT-IR Spectroscopy. American Journal of Food Science and Technology. 2015; 3(1):19-23. doi: 10.12691/ajfst-3-1-3

Abstract

The oxidative deterioration of soybean oil during intermittent heating associated with 190°C was monitored by transmission Fourier transform infrared spectroscopy in conjunction with partial least square approach. Transmission infrared spectroscopy was applied to attain better sensitivity using 200 µm KCl cell. The oxidation of unsaturated fatty acids, due to this, the formation of trans fatty acids occurred during heating at different interval of times from fresh to 12 hour at constant temperature of 190°C. The best regression at 0.999 was obtained for the determination of trans fats and there is an increased pattern of trans fatty acids in thermally oxidized soybean oil at temperature of 190°C. The result of the study shows that transmission infrared spectroscopy can be used as a fast and accurate method for the determination of trans fatty acids in the heated edible oils.

Keywords:
trans fatty acids soybean oil thermal oxidation Transmission FT-IR spectroscopy

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Kamal-Eldin, A. and Appelqvist, L.A. (1996). Aldehydic acids in frying oils: formation, toxicological significance and analysis. Grasas y Aceites. 47: 342-348.
 
[2]  Tyagi, V.K. and Vasishtha, A.K. (1996). Changes in characteristics and composition of oils during deep fat frying. J. of the Am. Oil Chem. Soc. 73: 499-506.
 
[3]  Primo Yu'fera, E. (1979). Quimica Agricola. Vol. III, Alimentos, Alhambra (Ed.), Madrid, 315-334.
 
[4]  Dausch, J. G. (2002). trans-Fatty acids: A regulatory update. Journal of the American Dietetic Association, 102: 18-20.
 
[5]  Liu, W. H., Inbaraj, B. S. and Chen, B. H. (2007). Analysis and formation of trans-fatty acids in hydrogenated soybean oil during heating. Food Chem. 104: 1740-1749.
 
[6]  Engelsen, S.B. (1997). Explorative spectrometric evaluation of frying oil deterioration. J. of the Am. Oil Chem. Soc. 74: 1495-1508.
 
[7]  Van de Voort, F.R. (1994). FTIR Spectroscopy in Edible oil analysis, Inform 5 (9): 1038-1042.
 
[8]  Mahesar, S. A. Sherazi, S. T. H., Kandhro, A. A., Bhanger, M. I., Khaskheli, A. R. and Talpur, M.Y. (2011). Evaluation of important fatty acid ratios in poultry feed lipids by ATR FTIR spectroscopy. Vib. Spectrosc. 57 (2): 177-181.
 
[9]  Mahesar, S. A., Bendini, A., Cerretani, L., Carbognin, M. B. and Sherazi, S.T.H. (2010). Application of a spectroscopic method to estimate the olive oil oxidative status. Eur. J. Lipid Sci. Technol. 112: 1356-1362.
 
[10]  Sherazi, S. T. H., Talpur, M. Y., Mahesar, S. A., Kandhro, A. and Arain, S. (2009). Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy. Talanta, 80: 600-606.
 
[11]  Talpur, M. Y., Sherazi, S. T. H., Mahesar, S. A., Naz, S. and Kara, H. (2012). Impact of frying on key fatty acid ratios of canola oil. Eur. J. Lipid Sci. Technol. 114 (2): 222-228.
 
[12]  Mahesar, S. A., Kandhro Aftab, A., Cerretani, L., Bendini, A., Sherazi, S. T. H. and Bhanger, M. I. (2010). Determination of total trans fat content in Pakistani cereal based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression. Food Chem. 123: 1289-1293.
 
[13]  IUPAC official methods. (1979). 6th ed., Pergamon Press, Oxford, U. K.
 
[14]  Silverstein, R. M., Blaser, G. C. and Morril, T. C. (1974). Spectrometric identification of organic compounds. 3rd ed. John Wiley & Sons, New York.
 
[15]  Guillen, M. D. and Cabo, N. (1997). Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J. of the Am. Oil Chem. Soc. 74 (10): 1281-1286.