Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products
Fats and oils are taken into account as good sources of nutrients with high caloric value. However, the processing of fats and oil-based foods with heat treatment is capable of converting unsaturated fatty acids (USFAs) into trans-fatty acids (TFAs). Some issues were raised by health professionals r...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002671 |
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| _version_ | 1850102156490702848 |
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| author | Halida Rahmania Gunawan Indrayanto Anjar Windarsih David Fernando Nor Kartini Abu Bakar Abdul Rohman |
| author_facet | Halida Rahmania Gunawan Indrayanto Anjar Windarsih David Fernando Nor Kartini Abu Bakar Abdul Rohman |
| author_sort | Halida Rahmania |
| collection | DOAJ |
| description | Fats and oils are taken into account as good sources of nutrients with high caloric value. However, the processing of fats and oil-based foods with heat treatment is capable of converting unsaturated fatty acids (USFAs) into trans-fatty acids (TFAs). Some issues were raised by health professionals related to TFA since numerous epidemiological and case-control studies reported that there is a relation between the level of TFA intake and the risk of coronary heart disease; therefore, the availability of reliable analytical techniques capable of detecting and quantifying TFAs, especially in food matrices, is very urgent. Chromatographic-based methods are considered the method of choice for determination of TFAs since these methods can provide the separation of TFAs from other components to get specific and sensitive tools. Furthermore, spectroscopic-based methods, particularly Fourier transform spectroscopy, provide straightforward and dependable methods for identifying and quantitatively analyzing TFAs, as Fourier Transform Infrared (FTIR) spectroscopy can pinpoint specific peaks within TFAs. |
| format | Article |
| id | doaj-art-e937f552f85d466eb0b4a057920b2c5b |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-e937f552f85d466eb0b4a057920b2c5b2025-08-20T02:39:50ZengElsevierApplied Food Research2772-50222025-06-015110065710.1016/j.afres.2024.100657Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food productsHalida Rahmania0Gunawan Indrayanto1Anjar Windarsih2David Fernando3Nor Kartini Abu Bakar4Abdul Rohman5Laboratory of Pharmaceutical Analysis, Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, IndonesiaCiputra University, School of Medicine, Surabaya, IndonesiaResearch Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, 55861, IndonesiaLaboratory of Pharmaceutical Analysis, Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, IndonesiaDepartment of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, 50603, MalaysiaLaboratory of Pharmaceutical Analysis, Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia; Corresponding author.Fats and oils are taken into account as good sources of nutrients with high caloric value. However, the processing of fats and oil-based foods with heat treatment is capable of converting unsaturated fatty acids (USFAs) into trans-fatty acids (TFAs). Some issues were raised by health professionals related to TFA since numerous epidemiological and case-control studies reported that there is a relation between the level of TFA intake and the risk of coronary heart disease; therefore, the availability of reliable analytical techniques capable of detecting and quantifying TFAs, especially in food matrices, is very urgent. Chromatographic-based methods are considered the method of choice for determination of TFAs since these methods can provide the separation of TFAs from other components to get specific and sensitive tools. Furthermore, spectroscopic-based methods, particularly Fourier transform spectroscopy, provide straightforward and dependable methods for identifying and quantitatively analyzing TFAs, as Fourier Transform Infrared (FTIR) spectroscopy can pinpoint specific peaks within TFAs.http://www.sciencedirect.com/science/article/pii/S2772502224002671FatsOilsEdible oilFTIR spectroscopyGas chromatographyFood |
| spellingShingle | Halida Rahmania Gunawan Indrayanto Anjar Windarsih David Fernando Nor Kartini Abu Bakar Abdul Rohman Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products Applied Food Research Fats Oils Edible oil FTIR spectroscopy Gas chromatography Food |
| title | Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products |
| title_full | Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products |
| title_fullStr | Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products |
| title_full_unstemmed | Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products |
| title_short | Standard Review of the application of molecular spectroscopic and chromatographic-based methods for determination of trans fatty acids in food products |
| title_sort | standard review of the application of molecular spectroscopic and chromatographic based methods for determination of trans fatty acids in food products |
| topic | Fats Oils Edible oil FTIR spectroscopy Gas chromatography Food |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002671 |
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