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Progress in detection methods and prevention and control measures oftrans fatty acids and total polar compounds in frying oil
  
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KeyWord:frying oil  trans fatty acid  total polar compound  analysis and detection method  prevention and control measure  hazard
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Author NameAffiliation
ZHAO Yuanyuan College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China 
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Abstract:
      Oil will produce trans fatty acids (TFA) and total polar compounds (TPC) and other harmful ingredients during frying, and they will accumulate in the body after long-term ingestion, affecting the growth and development of infants and young children, and causing heart disease, thrombosis, type 2 diabetes, cancer etc. The analysis and detection methods, hazards and prevention and control measures of TFA and TPC in frying oil were reviewed so as to find rapid and effective analysis and detection methods, and reduce their content through corresponding measures, such as choosing the appropriate frying temperature, shortening the frying time, reducing repeated frying times, choosing frying oil with higher saturation and lower hydrogenation, choosing suitable fried foods, and adding appropriate types and concentrations of antioxidants, etc.
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