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Analytical methods for determination of trans fatty acid content in food

✍ Scribed by Pierre Juanéda; Martial Ledoux; Jean-Louis Sébédio

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
346 KB
Volume
109
Category
Article
ISSN
1438-7697

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✦ Synopsis

Abstract

Adequate analytical tools are required for labelling food products for trans fatty acid (TFA) contents. The choice of the fatty acid (FA) derivatisation is a crucial step in obtaining good results, in particular with short‐chain and conjugated FA. Several gas chromatographic and infrared spectrophometric methods have been developed for analysing TFA in foods, some of which have been validated as official methods after collaborative studies. Complete analysis of total FA often requires the use of complementary high‐performance liquid chromatography methods. This paper reviews the analytical methods developed for identifying and quantifying TFA in foods and presents the official methods of analysis. Neither of these analytical methods enables a TFA naturally occurring in basic food to be distinguished from a TFA formed during an industrial process.

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