[논문]Analysis of Trans Fat in Edible Oils with Cooking Process

Song, Juhee; Park, Joohyeok; Jung, Jinyeong; Lee, Chankyu; Gim, Seo Yeoung; Ka, HyeJung; Yi, BoRa; Kim, Mi-Ja; Kim, Cho-il; Lee, JaeHwan

doi:10.5487/tr.2015.31.3.307

Analysis of Trans Fat in Edible Oils with Cooking Process 원문보기

Toxicological research, v.31 no.3, 2015년, pp.307 - 312

Song, Juhee (Department of Food Science and Biotechnology, Sungkyunkwan University) , Park, Joohyeok (Department of Food Science and Biotechnology, Sungkyunkwan University) , Jung, Jinyeong (Department of Food Science and Biotechnology, Sungkyunkwan University) , Lee, Chankyu (Department of Food Science and Biotechnology, Sungkyunkwan University) , Gim, Seo Yeoung (Department of Food Science and Biotechnology, Sungkyunkwan University) , Ka, HyeJung (Department of Food Science and Biotechnology, Sungkyunkwan University) , Yi, BoRa (Department of Food Science and Biotechnology, Sungkyunkwan University) , Kim, Mi-Ja (Department of Food and Nutrition, Kangwon National University) , Kim, Cho-il (Bureau of Health Industry Promotion, Korea Health Industry Development Institute) , Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University)

Abstract ▼ AI-Helper

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

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문제 정의

The objective of this study was to analyze trans fat content in commonly consumed vegetable oils and to find out effects of conventional cooking treatment on the formation of trans fat.

대상 데이터

The selected 9 cities were Seoul, Busan, Incheon, Daegu, Daejeon, Gwangju, Ulsan, Changwon, and Suwon, which had more than 1 million population. Best-selling branded vegetable oils, which were purchased from 18 different sampling sites, were sampled equal amount and blended to make a pool of oil. Each oil sample was provided in triplicate with separated bottles.
Vegetable oils including corn, rapeseed, soybean, olive, perilla, and sesame oils were obtained from 18 large glossary markets located in 9 different cities in Korea for the purpose of Korean TDS from the year of 2013 to the year of 2016. The selected 9 cities were Seoul, Busan, Incheon, Daegu, Daejeon, Gwangju, Ulsan, Changwon, and Suwon, which had more than 1 million population. Best-selling branded vegetable oils, which were purchased from 18 different sampling sites, were sampled equal amount and blended to make a pool of oil.
(Seoul, Korea). Vegetable oils including corn, rapeseed, soybean, olive, perilla, and sesame oils were obtained from 18 large glossary markets located in 9 different cities in Korea for the purpose of Korean TDS from the year of 2013 to the year of 2016. The selected 9 cities were Seoul, Busan, Incheon, Daegu, Daejeon, Gwangju, Ulsan, Changwon, and Suwon, which had more than 1 million population.

성능/효과

In conclusion, GC-FID is a reliable and accurate technique for the analysis of trans fat in vegetable oils. Among conventional cooking methods, stir-frying step can increase trans fat content in edible oils due to the high temperature treatment and continuous stirring, which might accelerate the rates of lipid oxidation.

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