Studies have shown that consumption of high amounts of trans-fatty acids (TFAs) can raise levels of low-density lipoproteins in the blood, increasing the risk of cardiovascular diseases. TFAs are unsaturated fats that occur naturally in small amounts in meat and dairy products. In addition, these compounds are artificially made during partial hydrogenation of cooking oils, a method commonly used in food processing. Research suggests that excessive or repeated heating of some oils can also generate TFAs. At high temperatures used in cooking, the C=C bond(s) originally present in cis-configuration can convert to trans-configuration. In this study, the effects of temperature and duration of heating on the structure of various TFAs were investigated. To imitate cooking processes, oils were heated to high temperatures (~160-200°C) for various time periods. In some cases, samples were allowed to cool before being reheated to determine the impact caused by successive heating. Raman spectroscopy, infrared spectroscopy, and gas chromatography-mass spectrometry were used to analyze the fatty acids to determine changes in molecular structure. Standards for the most common fatty acids in cooking oils, oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3) were also investigated.

Spectroscopic investigation of heat-induced structural changes in fatty acids

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