Figure 1. Chromatogram of oleic and elaidic acid with a concentration of 10 mg L-1 of each. HPLC conditions: C18 column (15 cm and 4.0 mm inner diameter, particle size of 5 µm). Mobile phase is acetonitrile: water (80:20, V/V) containing 0.1% acetic acid. Flow rate: 2.0 ml min−1, injection volume: 50 μL. Column: C18, 5 μm, 15 cm length, 4.6 mm inner diameter, UV detection: 205 nm

From

Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils

Ibrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas, Saleh Sawalha

American Journal of Food Science and Technology. 2017, 5(6), 245-248 doi:10.12691/ajfst-5-6-4