Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries

M. Norhayati, A. Azrina, M. E. Norhaizan, Muhammad Rizal Razman

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 - 0.52 g/100 g total fatty acids and 0.12 - 0.68 g/100 g total fatty acids for local packed and unpacked biscuits, respectively. In imported biscuits, total TFA was higher ranging from 0.03 - 3.09 g/100 g of total fatty acids. Trans 16:1 was the most abundant, with values ranging from 0.01% to 38% followed by trans 18:1 Δ11 (0.01% - 13.11%), trans 18:1 Δ9 (0.01% - 4.68%), trans 18:2 (0.23% - 2.77%) and small quantities of trans 18:1 Δ6. CLA, the natural TFA constituted from 0.1% to <70% TFA. These results and comparison with published data indicate that Malaysian biscuits contained considerably low proportion of trans fatty acids following the wide use of palm fat.

Original languageEnglish
JournalInternational Food Research Journal
Volume18
Issue number3
Publication statusPublished - 2011

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Trans Fatty Acids
biscuits
trans fatty acids
fatty acid composition
markets
Fatty Acids
fatty acids
Flame Ionization
Gas Chromatography
gas chromatography
Fats
lipids

Keywords

  • Biscuits
  • Conjugated linoleic acids
  • Fat
  • Fatty acids
  • Trans fatty acids

ASJC Scopus subject areas

  • Food Science

Cite this

Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries. / Norhayati, M.; Azrina, A.; Norhaizan, M. E.; Razman, Muhammad Rizal.

In: International Food Research Journal, Vol. 18, No. 3, 2011.

Research output: Contribution to journalArticle

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