Toxicological Research

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
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Analysis of Trans Fat in Edible Oils with Cooking Process

  • 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)
  • Received : 2015.08.12
  • Accepted : 2015.09.18
  • Published : 2015.09.30
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Abstract

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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References

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