TY - JOUR
T1 - Analysis of trans fatty acids production and squalene variation during amaranth oil extraction
AU - Ortega, Jose A.Ariza
AU - Zavala, Arturo Martínez
AU - Hernández, Maribel Cano
AU - Reyes, Joel Díaz
PY - 2012/12
Y1 - 2012/12
N2 - The purpose of this study was to evaluate the decay of squalene and the formation of trans fatty acids (TFAs) in the amaranth oil extracted with hexane with and without heat. Oils were analyzed by determining their chemical values, and the fatty acids were identified and quantified by using Fourier-transform infrared (FTIR) spectroscopy, in the mid-region of 400-4000 cm -1, and gas chromatography. The FTIR analysis shows that two oil extracts (with and without heat) present a well-defined peak at 968 cm -1, which represents the trans double bonds. The quantified TFAs are <0.5 g per 100 g of oil, which is considered as TFAs-free. The squalene content in the oil extracted without and with heat are 6.98±1.1% and 7.12±1.3%, respectively. Our data suggest that the TFAs formation is directly promoted by thermal processing and that squalene content is not affected by the application of heat during the oil extraction process in amaranth.
AB - The purpose of this study was to evaluate the decay of squalene and the formation of trans fatty acids (TFAs) in the amaranth oil extracted with hexane with and without heat. Oils were analyzed by determining their chemical values, and the fatty acids were identified and quantified by using Fourier-transform infrared (FTIR) spectroscopy, in the mid-region of 400-4000 cm -1, and gas chromatography. The FTIR analysis shows that two oil extracts (with and without heat) present a well-defined peak at 968 cm -1, which represents the trans double bonds. The quantified TFAs are <0.5 g per 100 g of oil, which is considered as TFAs-free. The squalene content in the oil extracted without and with heat are 6.98±1.1% and 7.12±1.3%, respectively. Our data suggest that the TFAs formation is directly promoted by thermal processing and that squalene content is not affected by the application of heat during the oil extraction process in amaranth.
KW - Amaranth oil
KW - Fourier-transform infrared spectroscopy
KW - Gas chromatography
KW - Squalene
KW - Trans fatty acid
UR - http://www.scopus.com/inward/record.url?scp=84867103831&partnerID=8YFLogxK
U2 - 10.2478/s11532-012-0104-4
DO - 10.2478/s11532-012-0104-4
M3 - Artículo
SN - 1895-1066
VL - 10
SP - 1773
EP - 1778
JO - Central European Journal of Chemistry
JF - Central European Journal of Chemistry
IS - 6
ER -