• Korean journal of food and cookery science
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• v.6 no.2
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• pp.37-50
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• 1990

The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40${\pm}$2$^{\circ}C$ and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic-and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments, methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8%, 41.2% and 20.8%, respectively.

• Journal of Nutrition and Health
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• v.42 no.3
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• pp.291-299
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• 2009

This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.350-355
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• 2009

In this research, fatty acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from 11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids were C$_{16:0}$, C$_{18:0}$, trans C$_{18:1}$, cis C$_{18:1}$, and C$_{18:2}$ in the samples. Total unsaturated fatty acid contents have changed from 38.73 to 70.71% of total fatty acids, and sausage had the highest percentage among the samples. The majority of samples contain trans fatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids was determined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than 5% of the total fatty acids.

• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.211-217
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• 2009

Total fatty acid compositions, total content of crude fat, saturated, unsaturated and trans fatty acid content were studied in children's favorite foods such as hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit. The samples were obtained from various stores in Daejeon. After fat extraction, methylation was carried out to analyze the fatty acid compositions by gas chromatography. The results showed that content of the trans fatty acid per 100 g of the hot dog, chicken popcorn, fried potato, snack and cookies, and imported biscuit were 0.02~0.03 g, 0.05~0.08 g, 0.02~0.05 g, 0.02~0.27 g, and 0.05~0.83 g, respectively. The highest content of saturated fatty acid (66.24%) was observed in the imported biscuit among the 20 analyzed samples.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.261-266
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• 2010

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.

• Korean Journal of Agricultural Science
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• v.40 no.1
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• pp.35-45
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• 2013

The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.64-71
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• 2007

Breads and cookies made with conventional or low-trans fat(margarine and shortening) were analyzed by determining their trans fat content, textural properties and color values after production. The trans fatty acids content in conventional margarine was three times higher than that of low-trans margarine. Moreover, the content of trans fatty acids in the conventional shortening was 49 times higher than that of low-trans shortening. The trans fatty acid contents of cookies and breads made with low-trans fat, can be reduced more than 2 to 75 times compared to cookies and breads made with conventional fat. In the produced cookies and breads, the color values and textural properties(hardness, springiness, cohesiveness, gumminess and chewiness) did not differ significantly when the conventional fat or low-trans fat was used.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.219-222
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• 1985

Fatty acid patterns were determined for 11 and 19 brands of household margarines from the local markets in Korea in 1983 and 1984, respectively. Gas-liquid chromatographic analyses on OV-275 column showed that the average content of total trans fatty acids was 18% ranging from 6.2 to 35.5% for the margarines produced in 1983. The prototype of trans fatty acids was trans-octadecenoic acid. There was a small amount of c, t-or t, c-octadecadienoic, whereas there were practically no t, t-octadecadienoic acid. Trans fatty acids was increased in proportion to linoleic acid contents. For the margarines produced in 1984.. percentage of trans fatty acids tended to decrease, while that of linoleic acid was increased as compared with the corresponding values for the 1983 products. Thus, the P/S ratio was increased markedly in the soft type margarines produced in 1984. However, Korean margarines contained seemingly less linoleic acid than that contained in Japanese margarines.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.600-605
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• 2009

This study was conducted to investigate the fat content, fatty acid composition, trans fatty acid content, and acid value of twenty types of fried chickens purchased in local markets in Korea. The fat was extracted from the fried chickens and analyzed by the folch method, which revealed that the content ranged from 4.94% to 18.06%. The major fatty acids in the fried chickens were oleic acid ($29.78{\sim}67.85%$), linoleic acid ($8.42{\sim}39.54%$), and palmitic acid ($10.67{\sim}25.43%$). Twenty types of fried chickens contained less than 0.1 g of trans fatty acid per 100 g of chicken, while the fatty acid value ranged from $0.86{\sim}2.65$, which is lower than the KFDA criteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.399-405
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• 1996

The effects of stearic(18 : 0, SA), oleic(18 : 1 cis, OA) and elaidic acid(18 : 1 trans, EA) on the cell growth, contents of cellular lipids, and the fatty acid composition of cellular and medium lipids in Hep-G$_2$cells were evaluated. The cells were incubated in serum-free medium containing 25, 50, 100 and 200$\mu$M of a fatty acid combined with albumin for 2 days. The fatty acid concentration up to 100$\mu$M showed the normal growth, but the cell growth decreased in the presence of 200$\mu$M fatty acid. The treatment of cells with 100$\mu$M of a fatty acid for two days significantly(p<0.05) increased the cellular triglyceride(TG) content in all fatty acid groups compared to control, but TG contents was not significantly different among all treatment group, but total cholesterol(TC) was the highest level in EA group. The level of free cholesterol(FC) and cholesteryl ester(CE) was similar to those of TC in all fatty acid treated group. The cellular phospholipid(PL) contents were similar between the control and all fatty acid groups. The treatment of cells with SA has no notable effects on the fatty acid composition of TG, CE and PL. The OA treatment caused significant increases in CE(51.2%) and PL(29.8%), but not in TG. The EA treatment resulted in 10.1, 10.7 and 7.8% of $C_{18:1\;trans}$ content in cellular TG, CE, and PL. The TG, CE and PL of medium were relatively similar between SA and OA groups. In EA treated group, TG, CE and PL of medium contained 17.0%, 0.7% and 5.6% of $C_{18:1\;trans}$, respectively.