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KMID : 1011620080240040542
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.542 ~ p.548
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A Study on Various Trans Fatty Acid Contents
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안명수:Ahn Myung-Soo
서미숙:Seo Mi-Sook/김현정:Kim Hyun-Jung
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Abstract
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In this study, the degree of rancidity and trans fatty acids formation was assessed in Soybean oil(SBO), Corn germ oil (CGO), Canola oil(CNO) and Olive oil(OLO). All samples treated under various conditions were analyzed in order to determine their physicochemical characteristics(RI: Refractive index, Tocopherol, AV: Acid Value, IV: Iodine Value) and total trans fatty acid contents via GC. The results were as follows: The AV of corn germ oil was the highest (0.49=1=0.01 and 0.72=1=0.04 respectively) among the 4 kinds of oils at 170±2°C and 210±2°C. The IV of olive oil was the lowest(88.7±0.6 and 89.2±0.5) among the 4 kinds of oils at 170±2°C and 210±2°C. The trans fatty acid contents of the soybean oil, corn germ oil, canola oil and olive oil, respectively(in g/100) increased from 0.41, 0.60, 0.44 and 0.11 prior to heating to 0.84，1.36，0.94 and 0.81 after 7 hours. Catechin and BHT reduced trans fatty acid formation by 0.5-15.5% under all treatment conditions. In particular, Catechin exerted a more profound inhibitory effect on trans fatty acids formation than that did BHT.
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KEYWORD
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rancidity, trans fatty acids, acid value, iodine value, catechin
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