Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran

Document Type: Research Paper

Abstract

The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks associated with particular aspects of dietary fat. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. In this study, different fatty acids especially trans fatty acids in 9 samples of oil including liquid and frying oils and processed and non-processed solid fats in the Iranian market were investigated. The experiments were performed by gas chromatography. Trans fatty acids were detected from 33% to 52.8%. The highest content of trans fatty acid was identified in animal oil.

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