Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI:10.18502/jfqhc.7.2.2887

R. Kumar, B. Bhattacharya, T. Agarwal, S. Chakkaravarthi

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引用次数: 1

Abstract

Background: Trans Fatty Acid (TFA) content in oil is an important quality parameter due to its adverse health effect. This study was aimed to examine the TFA content in the frying oil used by street food vendors in India for two traditional snack foods. Methods: Totally, 143 oil samples were collected at different frying times (0, 2, and 4 h) from five different vendors for Samosa and Jalebi. TFA levels of the oil samples were analyzed by Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATRFTIR). Statistical analyses were carried out using SPSS software version 23.0. Results: ATR-FTIR spectra exhibited an increase in peak intensity at 966 cm-1 with different frying time in both frying oil samples, indicating the formation of TFA. The TFA content in oils fried at 4 h was significantly higher than the ones at 0 and 2 intervals. It was found that 3 out of 74 (4%) Samosa fried oils and 12 out of 69 (17.4%) Jalebi fried oils were over the maximum allowed regulatory limit of TFA (5%). Jalebi fried oils had significantly higher TFA content than Samosa fried oils. Conclusion: The increase in frying time decreased the peroxide values and increased saturated fatty acids and TFA values of oils used for both food items. The local vendors and consumers should be educated by national authorities regarding health risk of TFA in street fried snacks.

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用ATR-FTIR光谱分析煎炸油中的反式脂肪酸:对印度传统休闲食品的研究

背景:油脂中反式脂肪酸(TFA)的含量因其对人体健康的不良影响而成为重要的质量指标。本研究旨在检测印度街头食品摊贩用于两种传统休闲食品的煎炸油中的TFA含量。方法:从5个不同的供应商处采集Samosa和Jalebi在不同油炸时间(0、2和4 h)下的143份油样。采用衰减全反射-傅里叶变换红外光谱法(ATRFTIR)分析了油样中TFA的含量。采用SPSS 23.0软件进行统计分析。结果:两种煎炸油样品的ATR-FTIR光谱在966 cm-1处的峰值强度随煎炸时间的不同而增加，表明TFA的形成。油炸4 h的油脂中TFA含量显著高于间隔0和2 h的油脂。结果发现，74种Samosa油中有3种(4%)和69种Jalebi油中有12种(17.4%)的TFA含量超过了允许的最大监管限制(5%)。贾勒比煎炸油TFA含量显著高于萨莫萨煎炸油。结论:油炸时间的延长降低了两种食品用油的过氧化值，增加了饱和脂肪酸和TFA值。国家主管部门应就街头油炸小吃中TFA的健康风险对当地商贩和消费者进行教育。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.