Conjugated linoleic acid (CLA) isomers in heat-treated vegetable oils

• Main Authors: Juaneda Pierre, Cordier Olivier, Gregoire Stéphane, Sebedio Jean-Louis
• Format: Article
• Language: English
• Published: EDP Sciences 2001-01-01
• Series: Oléagineux, Corps gras, Lipides
• Subjects: CLA; sunflower; rapeseed; peanut; heat treatment; frying
• Online Access: http://dx.doi.org/10.1051/ocl.2001.0094

The aim of this study was to quantify the conjugated linoleic acids (CLA) isomers present in frying oils and to elucidate their structures. For this purpose, used frying oils were collected in restaurants by the Laboratoire Interrégional de la Répression des Fraudes. Three samples of sunflower oils, one of peanut oil and one of rapeseed oil containing different levels of total polar compounds were analys-ed. The samples were converted to methyl esters using sodium methoxide and the CLA content was determinated by a combination of gas chromatography analysis on a 100m CP Sil88 column and of silver-ion-high pressure liquid chromatography. The identification of the CLA isomers was carried out by gas chromatography coupled with mass spectrometry of the 4-methyl-1,2,4-triazoline-3,5-dione adducts. The amount of polar compounds in the frying oils ranged from 30 to 53%. The quantities of CLA from 0.4 to 0.5%. The 9,11 and 10,12-18:2 were the major CLA isomers. Among them, the di-trans isomers represent about 50% of the total CLA.