Formation of trans fatty acids during the frying of chicken fillet in corn oil

Abstract To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2014-05, Vol.65 (3), p.306-310
Main Authors: Yang, Meiyan, Yang, Ying, Nie, Shaoping, Xie, Mingyong, Chen, Feng, Luo, Pengju George
Format: Article
Language:English
Subjects:
Animals
Chicken fillet
Chickens
Cooking
corn oil
Corn Oil - chemistry
Diet
Effects
Fatty acids
Food science
frying
Hot Temperature
Humans
Meat - analysis
Poultry
trans fatty acids
Trans Fatty Acids - analysis
Vegetable oils
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Summary:Abstract To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2013.858237