Application of transmission FT-IR spectroscopy for the trans fat determination in the industrially processed edible oils |
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Authors: | S.T.H. Sherazi Aftab Kandhro S.A. Mahesar M.I. Bhanger M. Younis Talpur Sarfraz Arain |
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Affiliation: | 1. National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan;2. Pakistan Council of Scientific and Industrial Research Laboratories, Karachi 75280, Pakistan |
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Abstract: | The amount of trans fatty acids (TFA) in fourteen industrially hydrogenated and deodorized oils was determined. To achieve better sensitivity 200 μm KCl cell was used in transmission Fourier transform infrared (FT-IR) spectroscopy. The results of transmission FT-IR spectroscopy were evaluated by gas chromatography (GC) with flame ionization detector (FID), and found to be comparable. All analyzed cooking oil samples had a lower trans content of 0.4–1.8%. Trans fatty acid contents of partially hydrogenated oil samples were relatively higher as comparable to those of the cooking oils. Among the samples examined, the highest level was found to be at 26.5% and 25.7% by the GC–FID and FT-IR spectroscopy, respectively. Due to harmful effects, high amounts of trans fatty acids in partially hydrogenated oils is an alarming issue for the consumer’s health and quality control authorities. |
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Keywords: | Trans fatty acids Edible oils Transmission FT-IR spectroscopy GC&ndash FID |
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