Proposed Modifications to AOAC 996.06, Optimizing the Determination of Trans Fatty Acids: Presentation of Data

Rozema, Brent; Mitchell, Barbara; Winters, Doug; Kohn, Andrew; Sullivan, Darryl; Meinholz, Erin

doi:10.1093/jaoac/91.1.92

Cited by 25 publications

(12 citation statements)

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“…The current Official Methods offer a limited capacity for separating, and therefore accurately quantitating, positional isomers of trans 18:1 FAME. 18,19,23,36 In the present study, separations achieved with the SP-2560 column led to the coelution of trans-9− trans-11 18:1, while on the 200 m SLB-IL111 column, most of the trans 18:1 FAME positional isomers, including trans-10 and trans-11, were resolved. Additionally, separation of trans-15 and cis-9 18:1 has not been previously achieved with any of the Official Methods.…”

Section: ■ Discussionsupporting

confidence: 46%

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

Tyburczy

Delmonte

Fardin‐Kia

et al. 2012

J. Agric. Food Chem.

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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.

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Section: ■ Discussionsupporting

confidence: 46%

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

Tyburczy

Delmonte

Fardin‐Kia

et al. 2012

J. Agric. Food Chem.

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“…B.02.01-SR1 software (Agilent Tech.). Individual FAME were identified by retention time compared with those of known reference standards and use of available literature [5,19,21,22]. Unknown peaks were analyzed by covalent adduct chemical ionization tandem mass spectrometry (CACI-MS/MS) and electron impact mass spectrometry (EI-MS) on a 240 MS ion trap mass spectrometer coupled to a 7890A gas chromatograph (Agilent Tech.)…”

Section: Gc Instrumentationmentioning

confidence: 99%

Rapid FT‐NIR Analysis of Edible Oils for Total SFA, MUFA, PUFA, and Trans FA with Comparison to GC

Mossoba

Azizian²,

Tyburczy

et al. 2013

J Americ Oil Chem Soc

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Declarations of the total content of trans fatty acids (FA) and saturated FA (SFA) are mandatory on food labels in the US and Canada. Gas chromatography (GC) has been the method of choice for the determination of FA composition. However, GC is time consuming and requires conversion of fats and oils to their FA methyl esters. In the present study, a recently published Fourier transform near-infrared (FT-NIR) spectroscopic procedure was applied to the rapid (\5 min) determination of total SFA, monounsaturated FA (MUFA), polyunsaturated FA (PUFA), and trans FA contents of 30 commercially available edible fats and oils. Good agreement was obtained between the GC and FT-NIR methods for the determination of total SFA, MUFA, and PUFA contents. Differences between the two methods were apparent for the determination of trans fat at trans fat levels\2 % of total fat. The analytical determinations of total SFA, MUFA, and PUFA contents for many of the oils examined differed from the respective values declared on the product labels. Our findings demonstrate that the FT-NIR procedure serves as a suitable alternative method for the rapid determination of total SFA, MUFA, PUFA and trans FA contents of neat vegetable oils.

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“…All of the analyses were conducted according to methods described by the AOAC ( Pang et al, 1995 ). Acidic hydrolysis was used for fatty acid extraction ( Rozema et al, 2008 ). Pyrogallic acid was added to minimize fatty acid oxidative degradation.…”

Section: Methodsmentioning

confidence: 99%

“…All of the analyses were performed according to the methods of the AOAC ( Pang et al, 1995 , Rozema et al, 2008 , Zielinski et al, 2017 ). We performed acid hydrolysis using hydrochloric acid (HCl, 6 N) for 24 h at 110 °C.…”

Section: Methodsmentioning

confidence: 99%

Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems

Zhou

Qiu

et al. 2021

Saudi Journal of Biological Sciences

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To explore the differences in the nutritional quality of the muscles of bighead carp from different environments and aquaculture systems, we investigated three types of water bodies typically used for aquaculture: A common culture pond (NC), a natural lake (PY), and a cold water reservoir (XHK). Parameters affecting quality were evaluated, including muscle microstructure, fatty acid profiles, amino acid profiles, and volatile compounds. Fish from the XHK reservoir had the smallest muscle fiber diameter and the highest muscle fiber density (25.3 fibers/0.01 mm 2 ), while muscle fiber density was lowest in fish from the NC pond (9.7 fibers/0.01 mm 2 ). The bighead carp from the XHK reservoir had a much wider variety of unsaturated fatty acids, as well as higher levels of total polyunsaturated fatty acids. Eicosapentaenoic acid (EPA), docosahexenoic acid (DHA), and arachidonic acid (AA) were all significantly more abundant in the XHK group, increases of 7.48%, 12.12%, and 17.49%, respectively ( P < 0.05). The bighead carp from NC contained more “fishy” volatile flavor substances, as well as hydrocarbons with higher threshold values. Fish from XHK and NC had a greater umami intensity due to the presence of abundant volatiles with special aromas, including 1-Octene-3ol, DL-Menthol, and 2-ethyl-.

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Proposed Modifications to AOAC 996.06, Optimizing the Determination of Trans Fatty Acids: Presentation of Data

Cited by 25 publications

References 0 publications

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

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

Rapid FT‐NIR Analysis of Edible Oils for Total SFA, MUFA, PUFA, and Trans FA with Comparison to GC

Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems

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