Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils

M. Tasan; U. Gecgel; M. Demirci

doi:10.3989/gya.102310

Autores/as

M. Tasan Department of Food Engineering, Agricultural Faculty, Namik Kemal University
U. Gecgel Department of Food Engineering, Agricultural Faculty, Namik Kemal University
M. Demirci Department of Food Engineering, Agricultural Faculty, Namik Kemal University

DOI:

https://doi.org/10.3989/gya.102310

Palabras clave:

Aceite vegetal refinado, Desodorización, Grado de isomerización, Isómeros trans

Resumen

Cuatro aceites vegetales refinados comerciales diferentes fueron analizados por cromatografía de gases para determinar el contenido en ácidos grasos trans. Los resultados obtenidos mostraron que el contenido total de los FA trans de aceites refinados de girasol, maíz, soja y avellana fueron 0.68 ± 0.41, 0.51 ± 0.24, 1.27 ± 0.57, y 0.26 ± 0.07% de FA totales, respetivamente. Los ácidos grasos totales trans comprenden a isómeros de FA C18:1, C18:2 y C18:3. Cinco marcas de aceites de girasol refinado y dos marcas de aceite de avellana contenían cantidades no medibles de ácidos trans C18:3 totales. Los ácidos C18:2 trans totales fueron los FA trans predominantes en el aceite de girasol y maíz refinado, mientras los FA poliinsaturados trans fueron encontrados a niveles altos en el aceite de soja refinado. Sin embargo, los ácidos trans C18:1 totales fueron los principales FA trans en el aceite de avellana refinado. Los aceites vegetales refinados comerciales con un contenido relativamente alto de FA poliinsaturado total contenían cantidades considerable de isómeros poliinsaturados trans. Este estudio indica que es necesario optimizar la industria de desodorización, especialmente el tiempo y la temperatura, para cada composición diferente de FA del aceite usado.

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