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Author Nareepan Narkwichian
Alternative Author Chamnan Patarapanich
Linna Tongyong
วารสารวิจัยวิทยาศาสตร์การแพทย์ จุฬาลงกรณ์มหาวิทยาลัย
TitleAnalysis of trans fatty acid in some foods by attenuaied total reflection-fourier transform infrared spectroscopy
Alternative TitleAnalysis of trans fatty acid in some foods by attenuaied total reflection-fourier transform infrared spectroscopy
ImprintVol. 23 No. 4, October - December 2009
Call# FOOD 8274

CALL # Volume Number Month Year Barcode Status

AbstractTrans fatty acids (TFAs) are commonly foun d in bakery products, shortenings, margarines and cooking oils. High consumption of a high - TFA diet has been shown to be associated with greater risk of cardiovascular di sease. Due to these reported detrimental health effects of a high - TFA diet, total content of TFA in twenty four samples of bakery products and six samples of partially hydrogenated vegetable oils available at the market in Bangkok area were investigated on TFAs by using attenuated total reflection fourier transform infrared spectroscopy. The range of total TFA content ex pressed as grams of total TFAs per 100 gram food sample in ten groups of foods were as fo llows: shortening 1.84 ? 3.37, butter cookie 0.25 ? 5.27, margarine 1.54 ? 1.89, rich butter bun 0.21 ? 0.88, crispy pie 0.41 ? 0.58, brownie 0.18 ? 0.67, croissant 0.14 ? 0.83, ca ke cream roll 0.16 ? 0.73, crac ker ND - 0.15, and sandwich chocolate cookie ND - 0.14. The mean TFAs valu e in all selected foods ranged from 0.14 -2.43 g/100 g food while the highest amounts of TFA we re found in butter cookie (5.07 g/100 g). The US Department of Agriculture recommends that the consumption of TFAs should be kept below 1 percent of total energy intake (2.2 g/day). Therefore, consumers should realize such health and avoid high TFAs - containing products.
Descriptpage 185-190
Subject Trans fatty acid
Fourier transform infrared spectros copy
Bakery products
partially hydrogenated vegetable oil
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