• Int J Food Sci Nutr · May 2014

    Formation of trans fatty acids during the frying of chicken fillet in corn oil.

    • Meiyan Yang, Ying Yang, Shaoping Nie, Mingyong Xie, Feng Chen, and Pengju George Luo.
    • State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , China .
    • Int J Food Sci Nutr. 2014 May 1; 65 (3): 306-10.

    AbstractTo assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

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