Determination of trans-fatty acids in non-dairy foods using enhanced CZE-UV: Implications for food health assessment

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-09-18 DOI:10.1016/j.jfca.2025.108341

Marcone Augusto Leal de Oliveira , Jéssica Cordeiro Queiroz de Souza , Maria Patrícia do Nascimento , Olívia Brito de Oliveira Moreira , Patrícia Abranches Geraldo

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引用次数: 0

Abstract

The consumption of industrial trans-fatty acids is knowingly associated with cardiovascular diseases, obesity, cholesterol increase, and other disorders, which turn into a public health issue. An initiative organized by the World Health Organization foresees the reduction of the consumption of these products worldwide. Therefore, labeling regulations, restrictions, or even prohibition of industrial trans-fat addition in foodstuffs have been defined by health regulatory agencies in several countries. In this context, a novel screening quantitative method by CZE-UV, aiming at enhancing routine analysis, is a cost-effective and viable option to determine elaidic acid as a marker for industrial trans-fatty acids. The new method combines the CZE-UV with an on-column injection program and a single-point standard addition method for quantification, which provides reliable quantitative options with less laborious laboratory steps, high throughput, and a reduction of analysis costs. In order to attend Resolution - RDC No. 632 preconized by ANVISA, about 300 samples, including vegetable oils and non-dairy foods, from different precedency, batches, and brands were successfully analyzed. The method improves upon existing methods by providing adequate results, especially where current food labeling relies on general estimations or ingredient list checks.

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使用增强CZE-UV测定非乳制品中的反式脂肪酸：对食品健康评估的意义

人们知道工业反式脂肪酸的消费与心血管疾病、肥胖、胆固醇升高和其他疾病有关，这些疾病变成了一个公共卫生问题。世界卫生组织组织的一项倡议预计将在世界范围内减少这些产品的消费。因此，一些国家的卫生监管机构已经确定了食品中工业反式脂肪添加的标签法规、限制甚至禁止。在此背景下，一种新的cce - uv筛选定量方法，旨在加强常规分析，是一种经济可行的选择，以确定elaidi酸作为工业反式脂肪酸的标记物。新方法将CZE-UV与柱上进样程序和单点标准添加法相结合，提供了可靠的定量选择，减少了繁琐的实验室步骤，高通量，降低了分析成本。为了参加ANVISA预先制定的决议- RDC No. 632，我们成功地分析了来自不同优先级、批次和品牌的约300个样品，包括植物油和非乳制品。该方法通过提供足够的结果来改进现有的方法，特别是在目前的食品标签依赖于一般估计或成分表检查的情况下。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.