Factors affecting the Formation of Elaidic acid in Syrian Edible Oils during Frying with Home Conditions
Matar Rania*, Salami Mayssam, Assaf. Zaid Al
Department of Analytical and Food Chemistry, Faculty of Pharmacy, Damascus University, Syrian Arab Republic
*Corresponding Author E-mail: email@example.com
Online published on 9 April, 2020.
Trans fatty acids formed in edible oils during the heating process are proved to have harmful effects on health including coronary heart disease infant neurodevelopment and growth, and childhood allergies. The main objective of this work was to study the effect of different factors (heat, moisture, time and pressure) on Elaidic acid formation in fried food and edible oils during frying in the home kitchen. Three types of locally consumed edible oils (corn oil, sunflower oil, and soybean oil) produced in Syria, were used for frying. First, the formation of trans fatty acid in oils during heating to several temperatures (180°C, 200°C, 210°C, 220°C) was examined, then the effect of repeated frying process during frying at 180°C, fat and moisture content in fried food, and the effect of pressure cooker on the fatty acid composition of the oils and the oils extracted from the fried food samples were investigated by gas chromatography (G.C) equipped with a Mass spectroscopy (MS). Results showed no effect of fat and moisture, frying period, or pressure on the decrease of Oleic acid and formation of Elaidic acid with a temperature less than 240°C, therefore fried foods prepared in home kitchen don't have any impact on the dietary intake of Elaidic acid.
Edible oils, Elaidic acid, fried food, pressure cooker, GC-MS.