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Analysis of trans fatty acid content in snacks and non-daily creamers by attenuated total reflection fourier transform infrared spectroscopy |
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| รหัสดีโอไอ | |
| Title | Analysis of trans fatty acid content in snacks and non-daily creamers by attenuated total reflection fourier transform infrared spectroscopy |
| Creator | Waraporn Suwannakood |
| Contributor | Linna Tongyonk, Chamnan Patarapanich |
| Publisher | Chulalongkorn University |
| Publication Year | 2553 |
| Keyword | Fatty acids, Trans fatty acids, Food -- Analysis, กรดไขมัน, กรดไขมันทรานส์, อาหาร -- การวิเคราะห์ |
| Abstract | This study aimed to determine trans fatty acid content in six groups of snacks including crackers, stick biscuits (ka-kai), potato chips, biscuits, microwave popcorns and wafers and 12 brands of non-dairy creamers. All samples were randomly selected from supermarket in Bangkok during October 2009 to January 2010. Trans fatty acid level was determined by the attenuated total reflection fourier transform infrared spectroscopy (ATR-FTIR) with negative second derivative mode. Trans fatty acid content in the microwave popcorn ranged from 1.90 - 22.12 g/100 g food, wafer; not detected - 8.08 g/ 100 g food, biscuit; 0.01 - 5.09 g/100 g food and cracker; not detected - 0.01 g/100 g food. Trans fatty acid contents in potato chip and stick biscuit (ka-kai) were not detected. Twelve brands of non-dairy creamers were found to contain trans fatty acid. Trans fatty acid levels in non-dairy creamers which made from soybean oil ranged from 22.88 - 32.49 g/ 100 g food while the brands which contained palm kernel oil ranged from 0.24 - 1.43 g/100 g food. This finding showed that microwave popcorn, biscuits, wafers, and non-dairy creamers which contained soybean oil were found to have high amount of trans fatty acid. Therefore, consumers should avoid to consume of these products in order to reduce the risk of cardiovascular disease. |
| URL Website | cuir.car.chula.ac.th |
