Determination of Trans Fatty Acid Isomers: Food Quality and Application Areas

What is Trans Fatty Acid? Why Should It Be Tested?

What are Trans Fatty Acids?

Trans Fatty Acids: Fatty acids that have twin carbon atoms in a carbon-carbon bond in a trans configuration, as opposed to the cis configuration normally found in saturated fatty acids.
Structural Features: The hydrogen bonds of the carbon atoms are in the trans position, as opposed to the hydrogen atoms normally found on one side of their double bonds. This structure gives trans fatty acids different physico-chemical properties from other saturated fats.

The formation of trans fatty acids results in a rigid molecule with different physical properties with higher melting point and thermodynamic stability. Trans fatty acids are formed by hydrogenation from fats of milk origin.

Margarines and shortenings are mostly produced from vegetable oils obtained by partial hydrogenation. Margarines contain more trans fats than shortening and bakery products. Like saturated fatty acids, these compounds increase LDL cholesterol levels and decrease HDL cholesterol levels, increasing the risk of heart disease.

During hydrogenation, trans isomers of unsaturated fatty acids are formed. Trans isomers in oils obtained by partial hydrogenation have become part of today's human diet. The effects of saturated and trans fatty acids on human health and nutrition are controversial issues.

An isomer, which is specific to organic compounds, is briefly defined as “compounds with the same closed formula having different molecular structures in the plane or triple dimension”. In fatty acids, all the isomeric forms that cause differences in physical and chemical properties are in question. The important isomeric types identified in unsaturated fatty acids can be analyzed in two groups as local (position) and space (geometric).

Geometric isomerism is shaped according to the configuration of hydrogen atoms attached to carbon atoms at the ends of double bonds; two isomers, cis and trans, are formed. If the hydrogen atoms are on the same side of the carbon chain, cis isomers are formed; if they are on opposite sides, trans isomers are formed. Position isomerism is the displacement of double bonds within the molecule.

From a chemical point of view, trans fats are not natural fats. It is a completely synthetic type of oil. Briefly; trans fats are solid fats obtained by treating vegetable oils with hydrogen.

Most trans fats are used in pre-packaged products, mass food production and bakeries. Trans fats should not be consumed because they are unnatural and harmful to health. It is also analyzed as a quality parameter on many products.

What are the Sources of Trans Fatty Acids?

Industrial Products:

Margarine: It is produced from hardened vegetable oils and is the largest source of trans fatty acids.
Derivatives: Prepared foods containing hydrogenated oils (biscuits, cakes, crackers).
Fried and Packaged Foods: Such as French fries and chips found in fast food chains.

Natural Sources:

Milk and Meat Products: Small amounts naturally occur in the milk and meat of grazing animals. These amounts are higher in animals fed on feed.

Nano-lab Laboratories Group continues to provide services within the scope of Trans Fatty Acid Isomers Determination. We also provide services on Imitation and Adulteration in Oils.

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