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Analytical methods for determination of trans fatty acid content in food

2007; Wiley; Volume: 109; Issue: 9 Linguagem: Inglês

10.1002/ejlt.200600277

1438-9312

Pierre Juanéda, Martial Ledoux, Jean‐Louis Sébédio,

Advanced Chemical Sensor Technologies

Abstract Adequate analytical tools are required for labelling food products for trans fatty acid (TFA) contents. The choice of the fatty acid (FA) derivatisation is a crucial step in obtaining good results, in particular with short‐chain and conjugated FA. Several gas chromatographic and infrared spectrophometric methods have been developed for analysing TFA in foods, some of which have been validated as official methods after collaborative studies. Complete analysis of total FA often requires the use of complementary high‐performance liquid chromatography methods. This paper reviews the analytical methods developed for identifying and quantifying TFA in foods and presents the official methods of analysis. Neither of these analytical methods enables a TFA naturally occurring in basic food to be distinguished from a TFA formed during an industrial process.