Trends in the analytical methods for the determination of trans fatty acids content in foods

Tânia Gonçalves Albuquerque, Helena Soares Costa, Maria Conceição Castilho, Ana Sanches-Silva

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)

Abstract

Partially hydrogenated vegetable oils containing trans fatty acids (TFA) have been used in the food industry, due to its low cost compared with other fats and availability to extend the shelf-life of products, as well as to impart desirable characteristics to the food.A compilation of the available information on sample preparation and analytical methods for the determination of TFA in foodstuffs was the basis of the present extensive bibliographic review. This review contributes for a better understanding of the analytical approaches adopted to determine TFA and to follow the tendency over the years to enhance the knowledge toward TFA contents found in foodstuffs.

Original languageEnglish
Pages (from-to)543-560
Number of pages18
JournalTrends in Food Science and Technology
Volume22
Issue number10
DOIs
Publication statusPublished - Oct 2011
Externally publishedYes

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