Korean J Nutr.  2009 Apr;42(3):291-299. 10.4163/kjn.2009.42.3.291.

Trans Fatty Acid Content in Commercial Processed Food in Jeon-Buk Area

• Jeong JR
• Seo KS
• Lee SG
• Jo EJ
• Na MS
• Jeong JH
• Oh SI
• Son MO

• KMID: 2264728
• DOI: http://doi.org/10.4163/kjn.2009.42.3.291

Abstract

This study was carried out to examine the proportion of fatty acids and contents of trans fatty acid in commercial processed foods in Jeon-Buk area. Contents of trans fatty acid in bakery products ranged from 0.2% to 1.0% per 100 g food. Especially garlic bread and pastry contained the highest amount. Popcorns contained trans fatty acid from 0.0% to 13.4%. Among them, instant popcorns for microwave contained the highest amount, while trans fatty acid was hardly detected in popcorns for theater. And trans fatty acid detected in popcorns was mostly in the form of 18 : 1 trans. The content of trans fatty acid in pizza was nearly 0.2%. Amounts of saturated fatty acid and unsaturated fatty acid were similar between each type of pizza and frozen pizza. Fritters such as fried chickens and vegetables contained trans fatty acid less than 0.2% per 100 g food.

Keyword

trans fatty acid; fatty acid; bread; popcorn; pizza; fritter

MeSH Terms

Bread
Chickens
Fatty Acids
Garlic
Microwaves
Vegetables
Fatty Acids

Figure

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  Fig. 1 GC chromatogram of 37 fatty acid standards.

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  Fig. 2 The proportion of fatty acid in bread respectively.

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  Fig. 3 Trans fat content in bread and bakery respectively.

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  Fig. 4 The proportion of trans fatty acid form in bread respectively.

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  Fig. 5 GC Chromatogram of fatty acid in popcorns.

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  Fig. 6 The proportion of fatty acid in popcorns.

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  Fig. 7 The proportion of trans fatty acid form in popcorns.

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  Fig. 8 The proportion of fatty acid in pizzas by type.

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  Fig. 9 The proportion of trans fatty acid form in pizzas by type.

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  Fig. 10 The proportion of fatty acid in fritters by type.

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  Fig. 11 The proportion of trans fatty acid form in fritters by type.

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