Estimation of amount of <i>trans, trans</i>‐isomers of octadecadienoic acids in hydrogenated oils and fats

Mutter, M.; Homan, H.R.

doi:10.1002/jhrc.1240101212

Cited by 3 publications

(2 citation statements)

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“…Instead the presence of this NMI 18:2 was inferred from cleavage products of the parent compound. Identification of the unknown NMI 18:2 isomers reported here was based on their mobility on argentation chromatography (Mutter & Homan, 1987;Ratnayake & Pelletier, 1992), partial hydrazine reduction and oxidative fission of the resulting monoenes. In theory, transll, cis-15 18:2 is a possible intermediate produced during biohydrogenation of allcis-9,12,15 octadecatrienoic (18:3, linolenic) (Hammond, 1988).…”

Section: Discussionmentioning

confidence: 99%

Quantitation oftransfatty acids in milk fat using spectroscopic and chromatographic methods

Ulberth¹,

Henninger²

1994

Journal of Dairy Research

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Trans fatty acids (TFA) formed during biohydrogenation by ruminant animals were quantified in cows' milk fat by means of Fourier transform i.r. (FTIR) spectroscopy. When samples were analysed as the derived methyl esters, a spectral subtraction technique resulted in TFA values that were not biased by the unspecific absorption of intact triacylglycerols or influenced by the shape of the trans band. Austrian milk fat samples contained 20-50 g TFA/kg. Results obtained by analysis of TFA as triacylglycerols compared favourably with those obtained by using methyl esters. The findings of the FTIR method were further substantiated by applying argentation chromatography in combination with capillary gas chromatography to the same set of samples. Besides trans monoenoic acids, non-methylene interrupted cis, trans octadecadienoic acids contributed significantly to the total trans content. Two novel TFA, trans-ll, cis-15 octadecadienoic and cis-d, trans-13 octadecadienoic acids, were identified in milk fat by means of their retention behaviour on argentation chromatography and gas chromatography as well as by an oxidative degradation procedure.

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Section: Discussionmentioning

confidence: 99%

Quantitation oftransfatty acids in milk fat using spectroscopic and chromatographic methods

Ulberth¹,

Henninger²

1994

Journal of Dairy Research

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“…Peak identifications of FAMEs were made on the basis of retention times of reference standards. Initial identifications of cis-9,frans-12-18:2 and trans-9,c¿s-12-18:2 isomers were made on the basis of the relative retention times reported for these isomers by Mutter and Homan (1987), who used a 50-m CP-Sil 88 capillary column to separate FAME isomers in hydrogenated soybean oil. The isomerized oil contained about 45% frans-9,frans-12-18:2 and 13% each of the cis-9,frans-12-18:2 and trans-9,cis-12-18:2 isomers.…”

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confidence: 99%

Identification of trans-diene isomers in hydrogenated soybean oil by gas chromatography, silver nitrate thin-layer chromatography, and carbon-13 NMR spectroscopy

McDonald¹,

Kreishman²

1989

J. Agric. Food Chem.

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Lipids

Gordon¹

1990

Principles and Applications of Gas Chromatography in Food Analysis

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Estimation of amount of trans, trans‐isomers of octadecadienoic acids in hydrogenated oils and fats

Cited by 3 publications

References 1 publication

Quantitation oftransfatty acids in milk fat using spectroscopic and chromatographic methods

Quantitation oftransfatty acids in milk fat using spectroscopic and chromatographic methods

Identification of trans-diene isomers in hydrogenated soybean oil by gas chromatography, silver nitrate thin-layer chromatography, and carbon-13 NMR spectroscopy

Lipids

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