Biochemistry
9th Edition
ISBN: 9781319114671
Author: Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher: W. H. Freeman
expand_more
expand_more
format_list_bulleted
Related questions
Question
Using the image provided, answer the two questions:
- Based on their fat content, which is the healthier option? Explain your answer.
- Based on all of the nutritional information, which do you think is the healthier option? Explain your answer.
Transcribed Image Text:What's cooking? Cis-trans isomerization of unsaturated fatty acids
Friday, 13 February 2015 Exhibit Hall (San Jose Convention Center Nicky Wojtania, Plano, TX
Trans fatty acids (TFA), which are widely used in the food industry, cause serious illnesses and their consumption
should be minimized. This study focused on hidden sources of TFA such as edible oils after heating. It was
hypothesized that heat would induce cis-trans isomerization in unsaturated oils (cis fats) manifested by an increased
TFA content. The experiment tested six refined, general purpose edible oils with different poly/monounsaturated fat
concentrations under various conditions. The oils were heated at four temperatures (360, 390, 420, 450°F), with the
highest one being around the oils' smoke point, and three reaction times (30, 120 and 240 minutes). Each test was
conducted under four environmental conditions: a glass container (open and covered), a glass container with copper
rods, and a steel container. An infrared spectrometer was used to determine trans fat presence indicated by a peak at
966 Wavenumber (cm-1). The TFA change was determined by calculating the difference of TFA before and after
heating. The spectrometer calibration curve was created by mixing research grade 100% cis (Triolein Glyceride) and
100% trans (Trielaidin Glyceride) fats to obtain 10 reference points (ranging from 0 to 13% TFA concentration). The
"Area of Region" method of quantitative analysis was performed to determine TFA concentration. For all tested oils
the results showed a higher TFA content after heating, proving that geometrical cis-trans isomerization had occurred
and confirming the hypothesis for the majority of the test conditions. The TFA increase had a linear dependency on
time. The cis-trans isomerization rate depended on the temperature according to the Arrhenius equation. The
activation energy was calculated for all the test settings and varied for each oil sample based on the environmental
conditions (open/covered glass, catalysts). There was very little difference in the isomerization rate between high and
low polyunsaturated oils during shorter heating times, but then after 120 min and over 420°F, the oil with the higher
polyunsaturated content exhibited a higher isomerization rate. Applying the uncorrelated T-test confirmed the
hypothesis for the majority of the test conditions, except for a subset of the conditions with a combination of the
shortest time and lowest temperature. Since the experiment confirmed that TFA content increased with heat and
temperature, then during normal use, oils used for cooking/frying contain more TFA than the original product. Since
they are absorbed by the food, people consume higher amounts of TFA then they would expect based on the current
FDA nutritional label. Consumer awareness should be increased and the FDA regulated nutritional label should be
enhanced to indicate increased TFA content after heating. Further studies should be conducted to assess the impact of
adding antioxidants and the impact of the cookware type on TFA creation. Furthermore, the regulations for the Food
Service industry should be reviewed and updated to consider heat induced TFA creation.
Margarine A
Nutrition Amount/Serving
Facts
Serv Size 1 Tbsp (14g)
Servings: About 24
Calories 80
Calories from Fat 80
*Percent Daily Values (DV) are
based on a 2,000 calorie diet.
Margarine B
Nutrition Facts
Serving Size 1 tbsp (14g)
Servings Per Container about 32
Total Fat 8g 12%
Sat Fat 2.5g
13%
%DV* Amount/Serving % DV*
Cholesterol 0mg 0%
Sodium 85mg 4%
Total Carb 0g 0%
Sugars Og
Amount Per Serving
Calories 100
Monounsat Fat 2.5g
Protein Og
Trans Fat 0g
Polyunsat Fat 3g
Vitamin A 15% Vitamin D 15%
Vitamin B6 35% Vitamin B12 20% Vitamin E 15%
Not a significant source of dietary fiber, Vitamin C, Calcium and Iron
INGREDIENTS: Natural Oil Blend (palm fruit, soybean, fish, canola and olive oils), water,
plant sterols; contains less than 2% of salt, sorbitan esters of fatty acids, monoglycerides
of vegetable fatty acids, natural and artificial flavors, TBHQ (to preserve freshness),
potassium sorbate, lactic acid, soy lecithin, vitamin B12, vitamin E acetate,vitamin B6,
beta carotene (color), vitamin A palmitate, calcium disodium EDTA, Vitamin D3.
Total Fat 11g
Calories from Fat 100
INGREDIENTS: VEGETABLE OIL BLEND (PARTIALLY
HYDROGENATED SOYBEAN OIL. SOYBEAN OIL).
WATER, SALT, WHEY (FROM MILK), SOY LECITHIN,
VEGETABLE MONO AND DIGLYCERIDES,
POTASSIUM SORBATE (USED TO PROTECT
QUALITY), CITRIC ACID, ARTIFICIAL FLAVORS,
VITAMIN A PALMITATE, BETA CAROTENE (FOR
COLOR).
CONTAINS: MILK, SOY
% Daily Value*
17%
Saturated Fat 2g
10%
Trans Fat 3g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 3.5g
Cholesterol Omg
0%
Sodium 105mg
4%
satisfied with this product, return
Total Carbohydrate Og
0%
it for a refund or replacement.
Protein Og
QUALITY GUARANTEED
If you are not completely
Expert Solution
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
Step by stepSolved in 4 steps with 2 images
Knowledge Booster
Similar questions
- Below is a simple set of weights obtained while immersing potato slices in various sugar solutions over 30 minutes. For each solution, calculate the rate of weight change over this 30-minute period. wite your answer in standard notation and use 3 digits past the decimal point - e.g. 0.005 Please show the calulations on how you got the answer 0.0 M sucrose = _______ ____________ g/min 0.4 M sucrose = ________ _____________ g/min 0.6 M sucrose = _____________________ g/min 0.8 M sucrose = _________ ___________ g/min 1.0 M sucrose = __________________ g/min Using the osmosis data in the question above, determine the percent weight change for each sucrose solution use 1 digit past the decimal point - e.g. 8.6. 0.0 M sucrose = ________________% 0.4 M sucrose = ___________________% 0.6 M sucrose = __________________% 0.8 M sucrose = __________________% 1.0 M sucrose = __________________% percent change data, determine the concentration of sucrose that would be isotonic.…arrow_forwardSarah is trying to build muscle, so she wants a high-protein drink, but she is also lactose-intolerant. Which of the following milk products provides the same amount of protein as whole milk, but is also free of lactose? Choose all that apply. 2% Cow's Milk Nonfat Cow's Milk Soy Milk Almond Milk Coconut Milk Lactaidarrow_forwardWhich of the following foods is a source of complete protein? 1.Red beans and rice 2.baked potato 3.broccoli 4.Green beansarrow_forward
- the available answer choices for each blank are: -3 glucose -Fructose, glucose -Glucose, maltose, isomaltose, alpha-limit dextrins -Galactose, glucose -Glucose, maltose, maltotriose, dextrins 2 glucose -Glucose, maltose, maltotriosearrow_forwardidentify at least three recommendations in which you could/should improve your diet, be as specific as possible. (For example, don’t just say I need to eat more vegetables. Tell me how, when, and what type of vegetables you will consume.arrow_forwardAnswer the following questions in 4-5 paragraphs: Some food sources of fat-soluble vitamins are NOT considered to be fatty foods, such as carrots, sweet potatoes, and peppers as a source of vitamin A, broccoli as a source of vitamin K, or whole-wheat bread as a source of vitamin E. How can non-fatty foods be good sources of fat-soluble vitamins?arrow_forward
- A completely, 100%, fat and cholesterol free diet would be the healthiest. True Falsearrow_forwardClick Submit to complete this assessment. Quèstion 20 What is an example of a saturated fat? O 1. olive oil 2. corn oil 3. butter 4. canola oil 5. soybean oil A Click Submit to complete this assessment,arrow_forwardWhy do you think so many people in America are either overweight or obese? List five factors that contribute to the problem with an explanation of why for each one. List five health problems associated with being overweight or obese with an explanation of why for each one. List five possible solutions for managing weight to reduce the rates of overweight and obesity with an explanation of why for each one.arrow_forward
- Please select the correct answer.arrow_forwardUse the following information to answer the next few questions. Your father has been advised that when he eats anything with dairy in it, he also should be taking pills that contain the enzyme 'lactase'. People that can easily eat dairy naturally produce lactase in their small intestines. The enzyme hydrolyzes lactose (a sugar), into galactose and glucose. Some people do not produce enough lactase. In them, the lactose continues past their small intestine and into their colon where bacteria break it down and cause 'gastrointestinal symptoms'. Prolonged exposure to lactose can encourage these bacteria to grow. In the enzymatic reaction described above: Lactose is a(n) Galcatose and glucose are each considered a(n) Lactase is the substrate end product enzymearrow_forwardHow can you meet the DRI for the following nutrients? For each of the nutrients listed, indicate the recommended daily amount and be sure to indicate the type and quantity of food that would be necessary for you to consume in one day to meet the recommendations. Be specific. What if you don't get enough or too much? Calcium Vitamin A Iron Sodium Vitamin B12 Vitamin Carrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- BiochemistryBiochemistryISBN:9781319114671Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.Publisher:W. H. Freeman
Lehninger Principles of BiochemistryBiochemistryISBN:9781464126116Author:David L. Nelson, Michael M. CoxPublisher:W. H. Freeman
Fundamentals of Biochemistry: Life at the Molecul...BiochemistryISBN:9781118918401Author:Donald Voet, Judith G. Voet, Charlotte W. PrattPublisher:WILEY 
BiochemistryBiochemistryISBN:9781305961135Author:Mary K. Campbell, Shawn O. Farrell, Owen M. McDougalPublisher:Cengage Learning
BiochemistryBiochemistryISBN:9781305577206Author:Reginald H. Garrett, Charles M. GrishamPublisher:Cengage Learning
Fundamentals of General, Organic, and Biological ...BiochemistryISBN:9780134015187Author:John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. PetersonPublisher:PEARSON
Biochemistry
Biochemistry
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:W. H. Freeman
Lehninger Principles of Biochemistry
Biochemistry
ISBN:9781464126116
Author:David L. Nelson, Michael M. Cox
Publisher:W. H. Freeman
Fundamentals of Biochemistry: Life at the Molecul...
Biochemistry
ISBN:9781118918401
Author:Donald Voet, Judith G. Voet, Charlotte W. Pratt
Publisher:WILEY
Biochemistry
Biochemistry
ISBN:9781305961135
Author:Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal
Publisher:Cengage Learning
Biochemistry
Biochemistry
ISBN:9781305577206
Author:Reginald H. Garrett, Charles M. Grisham
Publisher:Cengage Learning
Fundamentals of General, Organic, and Biological ...
Biochemistry
ISBN:9780134015187
Author:John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher:PEARSON