Profile of trans Fatty Acids (FAs) Including Trans Polyunsaturated FAs in Representative Fast Food Samples

Abstract

The content of trans fat in foods is most commonly determined by summing the levels of individual trans fatty acids (FAs), analyzed as FA methyl esters (FAME) by gas chromatography. Current Official Methods of the American Oil Chemists' Society (AOCS) enable quantitation of total trans fat in foods but were not designed for the determination of transFA isomeric compositions. In the present study, the content of trans fat in 32 representative fast food samples ranged from 0.1 to 3.1 g per serving, as determined according to AOCS Official Method Ce 1j-07. Further analysis of FAME using the 200 m SLB-IL111 ionic liquid column yielded quantitative results of total, trans, saturated, and cis unsaturated fat that were comparable to those of Method Ce 1j-07 and also allowed for the complementary determination of individual trans 18:1, trans 18:2, and trans 18:3 FA isomeric compositions under conditions suitable for routine sample analysis.

Rapid Prediction of Low (<1%) trans Fat Content in Edible Oils and Fast Food Lipid Extracts by Infrared Spectroscopy and Partial Least Squares Regression

“…Total lipids were extracted from the homogenized fast food samples in duplicate according to Official Method 996.06 (AOAC, ), with modifications previously described (Mossoba et al., , Tyburczy et al., ). Briefly, each homogenized food test portion was thawed at approximately 15 to 18 °C in a water bath and accurately weighed to the nearest 0.001 g in a 125‐mL Wheaton storage bottle.…”

“…All GC data were analyzed and reported by Tyburczy et al. (, ); they were also used as the reference TFA concentration values for analyzing the FTIR spectral data by PLSR in this study.…”

“…As an alternative approach, some countries (for example, Denmark) specified maximum concentrations of total TF that would be allowed in packaged foods and oil ingredients used for food production (Schrimpf‐Moss & Wilkening, ). Reformulation of most processed foods by using oils with increasingly lower TF contents (Mossoba, Tyburczy, Delmonte, Fardin‐Kia, Rader, Azizian, Kramer, ; Doell, Folmer, Lee, Honigfort, & Carberry, ; Tyberczy et al., ; Tyburczy, Delmonte, Fardin‐Kia, Mossoba, & Rader, ) has necessitated the re‐evaluation of validated official methods commonly used by the fats and oils industry and regulatory authorities for the determination or verification of total TF content. The development of more sensitive and accurate methods was urgently needed, particularly after June 2015 when FDA ruled that partially hydrogenated oils (PHO), the major dietary source of industrially produced TF, were no longer “generally recognized as safe (GRAS)” for any use in human food (Department of Health and Human Services [DHHS], ).…”

Margarines and fast-food French fries: low content of trans fatty acids

“…Individual methylated standards were used for all fatty acids except for the following mixtures of isomers: linoleic acid isomers (mixture 47791), linolenic acid isomers (mixture 47792), mixture 20:1, 20:2, 20:4 and 20:5 (mixture 18912), all from Sigma-Aldrich (St. Louis, MO, USA). The order of elution in the case of mixtures of isomers (linoleic and linolenic acid cis/trans isomers) was also taken into account [Sigmaldrich.com -FAME Application guide, 35,36]. Spiking the sample with each individual standard (or mixture of standards in the case of linoleic or linolenic acid isomers and the C20 mixture) was finally used for confirming the identification.…”

Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of the White Potato in All Forms

“…However, traditional processing and preparation methods (peeling, boiling, frying, and baking) can have a significant impact on the overall nutritional quality of white potato products including loss of key micronutrients, adsorption of fat, and conversion of natural resistant starch (RS) 5 into highly digestible starch. Although potatoes are an important dietary source of many essential nutrients, there are opportunities to use foodprocessing operations and food science technology to enhance the overall nutritional profile of white potatoes in all forms.…”