Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

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dc.contributor.authorAfaneh, Ibrahim
dc.contributor.authorAbbadi, Jehad
dc.contributor.authorAl-Rimawi, Fuad
dc.contributor.authorAl-Dabbas, Ghassan
dc.contributor.authorSawalha, Saleh
dc.date.accessioned2019-02-27T11:08:11Z
dc.date.available2019-02-27T11:08:11Z
dc.date.issued2017-11-14
dc.description.abstractTrans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared to those formed in heat processed food which increase the risk of coronary heart disease. The aim of this study was to investigate the effect of heat treatments [heating temperature: 120, 150, 190 and 250°C and heating period: 10, 30, 60 and 180 minutes] on the amount of trans fatty acids (as elaidic acid) of fat and oil samples [two solid-state (margarine and ghee) and two liquids-state (olive oil and corn oil)]. Results showed that elaidic acid content in margarine was not affected by heat at 120°C at all studied heating durations. At 150, 190 and 250°C, there is a cubic significant relationship between elaidic acid content and time of heating. Elaidic acid content in ghee was not affected by heat treatment at 120°C, while at 150°C, there was a cubic significant relationship between elaidic acid content and heating time. At 190°C, there was a negative linear relationship between elaidic acid content and time of frying, while at 250°C, there was oscillatory relationship in the amounts of elaidic acid with time of heating. As a conclusion, all margarine and ghee samples analyzed in this study had elaidic acid before and after heat treatment used in the study. However, corn oil and olive oil were free from elaidic acid before and after studied heat treatments. Therefore, it is recommended to cook and bake with vegetable oils (such as corn oil) instead of solid fats, and to keep margarine and ghee consumption as low as possible in nutrition.en_US
dc.description.sponsorshipPartial financial support for this study was obtained from the Dutch Nuffic through NICHE-PAA-233 project. HPLC analysis was done in Pharmacare PLC through the help of Mr. Ayman Qaddoumi.en_US
dc.identifier.citationIbrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas, and Saleh Sawalha, “Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils.” American Journal of Food Science and Technology, vol. 5, no. 6 (2017): 245-248. doi: 10.12691/ajfst-5-6-4.en_US
dc.identifier.issn2333-4835
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/4737
dc.language.isoenen_US
dc.publisherScience and Education Publishingen_US
dc.subjecttrans fatty aciden_US
dc.subjectelaidic aciden_US
dc.subjectmargarineen_US
dc.subjectgheeen_US
dc.subjectcorn oilen_US
dc.subjectolive oilen_US
dc.subjectHPLCen_US
dc.subjectfrying timeen_US
dc.titleEffect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oilsen_US
dc.typeArticleen_US
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