Interference of Saturated Fats in the Determination of Low Levels of trans Fats (below 0.5%) by Infrared Spectroscopy

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dc.contributor.authorMossoba, M.M.
dc.contributor.authorKramer, J.K.G.
dc.contributor.authorMilosevic, V.
dc.contributor.authorMilosevic, M.
dc.contributor.authorAzizian, H.
dc.date.accessioned2014-05-06T07:26:41Z
dc.date.available2014-05-06T07:26:41Z
dc.date.issued2007
dc.description.abstractThe mandate to label food products with the content of total trans fatty acids has led to an increase in demand for sensitive and accurate methodologies for the rapid quantitation of trans fats. Unfortunately, the latest official infrared (IR) spectroscopic method lacks the required sensitivity. A more sensitive IR procedure that requires the measurement of the height of the second derivative (2D) of the trans absorption band at 966 cm–1 was recently proposed; however, a reported inconsistency at low trans levels between GC (0% of total fat) and IR (1.2% of total fat) results for a fully hydrogenated vegetable oil could not be reconciled, and triggered further investigations. For the first time, we recognize and report the presence of weak interference bands (962–956 cm–1) attributed to saturated fats in the IR spectra of trans fats; these interference bands have an adverse impact on the sensitivity and accuracy of the IR determination at low trans levels (£0.5% of total fat). Therefore, weak spectral features observed at energies below the one expected for trans bands (966 cm–1) in test samples high in saturated fat (coconut oil and cocoa butter) must not be mistaken for trans bands.en_US
dc.identifier.citationJ Amer Oil Chem Soc (2007) 84:339–342en_US
dc.identifier.urihttp://hdl.handle.net/123456789/985
dc.language.isoenen_US
dc.publisherAOCSen_US
dc.titleInterference of Saturated Fats in the Determination of Low Levels of trans Fats (below 0.5%) by Infrared Spectroscopyen_US
dc.typeArticleen_US

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