Frontiers in Drug Safety

Frontiers in Drug Safety

Adulteration Analysis of Some Foods and Drugs

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food ...
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Brief Overview of Trans Fat Analysis in Some Foods

Pp. 140-160 (21)

Syed Tufail Hussain Sherazi, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro and Sirajuddin

Abstract

There are three macro components of foods namely protein, carbohydrates and lipids. Lipids include fats and oils which are very important components for the human diet and considered to be concentrated sources of energy. Major classes of fats and oils are vegetables oils, marine oils and animal fats. Naturally, in vegetable oils all fatty acids are in cis form. But through industrial processing, especially during hydrogenation process, artificial trans fats are developed and considered to be very dangerous for human health. According to the Food & Drug Administration (FDA), trans fat is supposed to be unwanted fat and in the diet it should be as minimum as possible. Therefore, trans fat labeling is mandatory in all foods in which fats and oils are involved. For the trans fat, labeling on food products requires adequate analytical methods. Therefore, the present review will cover brief outline of analytical techniques used for the analysis of trans fat.

Keywords:

Analytical techniques, Food, Oils and fats, Trans fat.

Affiliation:

National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro-76080, Pakistan.