Study of isomeric trans-fatty acids content in the commercial Spanish foods.
A method for the determination of the fatty acids (FAs) composition, by gas chromatography (GC) on capillary column, is described. The analysis was performed using a chromatograph Hewlett-Packard model 5890 with flame ionization detector (FID). We have studied the trans isomers contents of the FAs fraction in 551 samples of commercial Spanish foods, after a previous fat extraction and gas chromatography determination using a CP Sil 88 coated capillary column. The results obtained show a great variability in the percentage of total trans fatty acids contents, ranging from 0.1% in refined olive oils to 20.9% in french fries.
Fernández San Juan
P M
PM
Centro Nacional de Alimentación, Instituto de Salud Carlos III, Majadahonda, Madrid, Spain.
D002849:Chromatography, Gas / Q000295:instrumentation / Q000379:methods; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D006358:Hot Temperature; D006801:Humans; D007223:Infant; D007225:Infant Food; D007536:Isomerism; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry; D011198:Solanum tuberosum; D013030:Spain
D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils