Skip to content
BY-NC-ND 3.0 license Open Access Published by De Gruyter Open Access September 21, 2012

Analysis of trans fatty acids production and squalene variation during amaranth oil extraction

Jose Ortega, Arturo Martínez Zavala, Maribel Hernández and Joel Díaz Reyes
From the journal Open Chemistry

Abstract

The purpose of this study was to evaluate the decay of squalene and the formation of trans fatty acids (TFAs) in the amaranth oil extracted with hexane with and without heat. Oils were analyzed by determining their chemical values, and the fatty acids were identified and quantified by using Fourier-transform infrared (FTIR) spectroscopy, in the mid-region of 400–4000 cm−1, and gas chromatography. The FTIR analysis shows that two oil extracts (with and without heat) present a well-defined peak at 968 cm−1, which represents the trans double bonds. The quantified TFAs are

[1] F. Tudor, G.A. Bean, J. Assoc. Oil Chem. Soc. 62, 89 (1985) http://dx.doi.org/10.1007/BF0254149810.1007/BF02541498Search in Google Scholar

[2] H.P. Rang, M.M. Dale, J.M. Ritter, P. Moore, Pharmacology, 5th edition (Churchill Livingstone, Philadelphia, 2003) 234 Search in Google Scholar

[3] H. Sun, D. Wiesenborn, P. Rayas-Duarte, A. Mohamed, K. Hagen, J. Assoc. Oil Chem. Soc. 72, 1551 (1995) http://dx.doi.org/10.1007/BF0257785310.1007/BF02577853Search in Google Scholar

[4] J.T. Budin, W.M. Breene, D.H. Putnam, J. Assoc. Oil Chem. Soc. 73, 475 (1996) http://dx.doi.org/10.1007/BF0252392210.1007/BF02523922Search in Google Scholar

[5] T.J. Smith, Exp. Opin. Invest. Drugs 9, 1841 (2000) http://dx.doi.org/10.1517/13543784.9.8.184110.1517/13543784.9.8.1841Search in Google Scholar

[6] M.A. Ortiz, L. Dorantes, J. Galíndez, R.I. Guzmán, J. Agric. Food Chem. 51, 2216 (2003) http://dx.doi.org/10.1021/jf020793410.1021/jf0207934Search in Google Scholar

[7] R.P. Mensink, M.B. Katan, New Engl. J. Med. 323, 439 (1990) http://dx.doi.org/10.1056/NEJM19900816323070310.1056/NEJM199008163230703Search in Google Scholar

[8] M. Abbey, P.J. Nestel, J. Atherosclerosis 106, 99 (1994) http://dx.doi.org/10.1016/0021-9150(94)90086-810.1016/0021-9150(94)90086-8Search in Google Scholar

[9] CODEX, In: Comisión del CODEX Alimentarious del Programa Conjunto FAO/OMS sobre normas Alimentarias, Documento de debate sobre una definición de ácidos grasos trans (CODEX, Germany, 2004) (In Spanish) Search in Google Scholar

[10] Trans fat now listed with saturated fat and cholesterol on the nutrition facts label (Food and Drug Administration, 2002) http://www.fda.gov Search in Google Scholar

[11] W. Horwitz, G.W. Latimer (Ed.), AOAC, Fats and Oil (Official Method 963.22), Official Methods of Analysis (AOAC, Maryland, 2006) 221 Search in Google Scholar

[12] Secretaria de Comercio y Fomento Industrial, Norma Mexicana NMX-F-101-1987, In: Determinación del índice de acidez (Diario Oficial de la Federación, México, 1987) 1 (In Spanish) Search in Google Scholar

[13] Secretaria de Comercio y Fomento Industrial, Norma Mexicana NMX-F-154-1987, In: Determinación del índice de peróxido (Diario Oficial de la Federación, México, 1987) 1 (In Spanish) Search in Google Scholar

[14] Secretaria de Comercio y Fomento Industrial, Norma Mexicana NMX-F-152-1981, In: Determinación del índice de yodo (Diario Oficial de la Federación, México, 1981) 1 (In Spanish) Search in Google Scholar

[15] Secretaria de Comercio y Fomento Industrial, Norma Mexicana NMX-F-174-SCFI-2006, In: Determinación del índice de saponificación (Diario Oficial de la Federación, México, 1981) 1 (In Spanish) Search in Google Scholar

[16] Secretaria de Comercio y Fomento Industrial. Norma Mexicana NMX-k-306-1972. In: Método de prueba para la determinación de la materia insaponificable en aceites y grasas vegetales o animales (Diario Oficial de la Federación, México, 1972) 1 (In Spanish) Search in Google Scholar

[17] A. Hautfenne, In: A. Glycerines (Ed.), Standard methods for the analysis of Oils, Fats and derivatives, 6th edition (Université Catholique de Louvain Louvain-la-Neuve, Belgium, 1990) 13 Search in Google Scholar

[18] Secretaria de Comercio y Fomento Industrial, Norma Mexicana NMX-F-030-1985, In: Alimentos-Aceite comestible puro de maíz (Diario Oficial de la Federación, México, 1985) 1 (In Spanish) Search in Google Scholar

[19] D.M. Guillén, N. Cabo, J. Agric. Food Chem. 46, 1789 (1998) 10.1021/jf9705274Search in Google Scholar

[20] J. Coates, In: R.A. Meyer (Ed.), A practical approach in encyclopedia of analytical chemistry (John Wiley & Sons Ltd., Chichester, 2000) 10815 Search in Google Scholar

[21] L. Brühl, J. Lipid Sci. Technol. 98, 380 (1996) 10.1002/lipi.19960981107Search in Google Scholar

[22] R.G. Ackman, J. Food Lipids 4, 295 (1997) http://dx.doi.org/10.1111/j.1745-4522.1997.tb00101.x10.1111/j.1745-4522.1997.tb00101.xSearch in Google Scholar

[23] M.D. Guillén, N. Cabo, J. Sci. Food Agric. 80, 2028 (2000) http://dx.doi.org/10.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.0.CO;2-410.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.0.CO;2-4Search in Google Scholar

[24] R. Becker, In: Paredes-López (Ed.), Amaranth Biology, Chemistry, and Technology (CRC Press, Florida, 1994) 133 Search in Google Scholar

Published Online: 2012-9-21
Published in Print: 2012-12-1

© 2012 Versita Warsaw

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Scroll Up Arrow