Abstract
The effects of refining conditions on trans-fatty acid content of refined vegetable oils were investigated. Refined vegetable oils commercially available in Japan were analyzed for trans-fatty acids.
1) trans-Fatty acid content of deodorized oils increased with prolonged exposure to high temperature. trans-Fatty acid formation was considerable in the case of oils containing more polyunsaturated fatty acids.
2) Isomerization rate of trienes was 6.5 to 16.3 folds higher than that of dienes in soybean oil, indicating the liability of trienes to refining conditions in relation to dienes.
3) trans-Fatty acid content for domestic and imported vegetable oils, except perilla oil, was essentially the same.
4) trans-Fatty acid detected in roasted sesame oil was considered to form during roasting.
5) Intake of trans-fatty acid from refined vegetable oils was estimated as 0.25g/capita/day in Japan.
