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Vol. 28 No. 9 (2016): Vol 28 Issue 9

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Levels of trans-Fatty Acids Present in Processed Food Distributed in Indonesia

https://doi.org/10.14233/ajchem.2016.19849
S. Hartati
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; Center for Drug and Food Control (BBPOM) in Padang, Republic Indonesia
N. Andarwulan
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Jawa Barat 16680, Indonesia
L. Nuraida
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 220, IPB Darmaga Campus, Bogor 16680, West Java, Indonesia; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Jawa Barat 16680, Indonesia

Corresponding Author(s) : N. Andarwulan

nuri@seafast.org

Asian Journal of Chemistry, Vol. 28 No. 9 (2016): Vol 28 Issue 9

Abstract

The purpose of this study is to determine the levels of trans-fatty acids in processed foods. The results include inventories and identifications of processed food samples which contain trans-fatty acids as categorized in Indonesia’s National Agency for Food and Drug Control (BPOM) registration numbers (2010-2015) as oil and fat products, baked products, specialty baked goods and special nutritional foods. Gas chromatography with a flame ionization detector was used to analyze trans-fatty acids. The samples contained the following types of trans-fatty acids: trans-9, cis-12-octadecadienoate acid, cis-9, trans-12-octadecadienoate acid and trans-9, trans-12-octadecadienoate acid. Elaidic acid was not found in any samples. The highest levels of trans-fatty acids to total fat was 0.07 g/100 g and the lowest was 0.01g/100 g. The results show that some processed foods have trans-fatty acids that are below the 0.1 g/100 g level which permits the use of trans-fatty acid claims.

Keywords

GC-FID Processed foods in Indonesia trans-Fatty acids
Hartati, S., Andarwulan, N., & Nuraida, L. (2016). Levels of trans-Fatty Acids Present in Processed Food Distributed in Indonesia. Asian Journal of Chemistry, 28(9), 1955–1961. https://doi.org/10.14233/ajchem.2016.19849
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