Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.
[2023-12-14 09:16:29]
Diabetes Foundation (India), C 6/57, SDA, New Delhi 110016, India, Nutrition Metabolic Center (C - NET), National Diabetes Mellitus Cholesterol Foundation (N - DOC), C 6/57, SDA, New Delhi 110016, ), New Delhi, India 110016; School of Home Economics, University of Delhi, F-4, Hauz Khas Enclave, New Delhi 110016, India
Delhi University School of Home Economics, F-4, Hauz Khas Enclave, New Delhi 110016, India; Public Health Nutrition, LSTech Ventures Pvt Ltd., New Delhi, India
National Diabetes Obesity Cholesterol Foundation (N - DOC), C 6/57, SDA, New Delhi 110016, India; Diabetes Foundation (India), C 6/57, SDA, New Delhi 110016, India, Nutrition Metabolic Center ), New Delhi, India 110016; Center for Excellence in Diabetes, Metabolic Disease and Endocrinology of Fortis C - DOC, B - 16, Chirag Anclave, Nehru Place, India 110048, India. Electronic address: anoopmisra@gmail.com
Indian Institute of Technology (IIT), Hauz Khas, New Delhi 110016, India, Department of Chemical Engineering
All Indian Academy of Medical Sciences (AIIMS), India, New Delhi 110029, Ansari Nagar Department of Biostatistics
Cooking oil / fat is heated / fried and recycled, causing chemical changes such as trans fatty acid (TFA) formation. The purpose of this study was to investigate the effect of heating / frying on the formation of TFA in fats and oils. Using gas chromatography with hydrogen flame ionization detector, TFA was able to replace them with six common oils and fats in India (refined soybean oil, peanut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil) It is estimated to be used for heating. All six fats and oils frying before and after frying at 180 ° C and 220 ° C had TFA (p <0.001), saturated fatty acids (p <0.001) and cis-unsaturated fatty acids (p <0. 001), respectively. The absolute increase in TFA content (after heating / reheating) of the edible oil is in the range from 30 ± 0.89 g / 100 g to 5 ± 1.43 g / 100 g; for edible fats the range is 60 ± 0.38 g / 100 g to 96 ± 1.94 g. / 100 g There were no significant differences between the two treatment groups (heating and fried; p = 0.892). Given the adverse health effects of TFA, it is necessary to prepare guidelines concerning appropriate Asian Indian heating / edible oil refining.
Trans fatty acids are geometric isomers of natural cis fatty acids resembling the molecular arrangement of saturated fats. They are commercially produced in large quantities by heating vegetable oils (polyunsaturated and monounsaturated) with metal catalysts and hydrogen to form so-called shortening or margarine. In fact, unsaturated fatty acids have cis isomeric double bonds and adjacent carbons are on the same side of the double bond. This results in a curved shape and a liquid state at room temperature. For trans fatty acids, the carbon atom adjacent to the double bond is on the opposite side, forming a linear structure and producing a solid, which constitutes saturated fat in the body. During the hydrogenation process, essential fatty acids are removed as they are oxidized. This can cause deterioration of fat if stored or cooked at high temperature.
Cooking oil / fat is heated / fried and recycled, causing chemical changes such as trans fatty acid (TFA) formation. The purpose of this study was to investigate the effect of heating / frying on the formation of TFA in fats and oils. Using gas chromatography with hydrogen flame ionization detector, TFA heats them with six common oils and fats in India (refined soybean oil, peanut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil) It is estimated to be used for. All six fats and oils frying before and after frying at 180 ° C and 220 ° C had TFA (p <0.001), saturated fatty acids (p <0.001) and cis-unsaturated fatty acids (p <0. 001), respectively. The absolute increase in TFA content (after heating / reheating) of the edible oil is in the range from 30 ± 0.89 g / 100 g to 5 ±