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

M. Younis Talpur^{1, 2,} , Syeda Sara Hassan^{3, 4}, S.A. Mahesar³, Aftab Ahmed Kandhro⁵, Huseyin Kara^{6, 7}, S.T.H. Sherazi³ and Abdul Majid Channa^{1, 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

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

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