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. What's cooking? Cis-trans isomerization of unsaturated fatty acidsFriday, 13 February 2015 Exhibit Hall (San Jose Convention Center Nicky Wojtania, Plano, TXTrans fatty acids (TFA), which are widely used in the food industry, cause serious illnesses and their consumptionshould be minimized. This study focused on hidden sources of TFA such as edible oils after heating. It washypothesized that heat would induce cis-trans isomerization in unsaturated oils (cis fats) manifested by an increasedTFA content. The experiment tested six refined, general purpose edible oils with different poly/monounsaturated fatconcentrations under various conditions. The oils were heated at four temperatures (360, 390, 420, 450°F), with thehighest one being around the oils' smoke point, and three reaction times (30, 120 and 240 minutes). Each test wasconducted under four environmental conditions: a glass container (open and covered), a glass container with copperrods, and a steel container. An infrared spectrometer was used to determine trans fat presence indicated by a peak at966 Wavenumber (cm-1). The TFA change was determined by calculating the difference of TFA before and afterheating. The spectrometer calibration curve was created by mixing research grade 100% cis (Triolein Glyceride) and100% 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 oilsthe results showed a higher TFA content after heating, proving that geometrical cis-trans isomerization had occurredand confirming the hypothesis for the majority of the test conditions. The TFA increase had a linear dependency ontime. The cis-trans isomerization rate depended on the temperature according to the Arrhenius equation. Theactivation energy was calculated for all the test settings and varied for each oil sample based on the environmentalconditions (open/covered glass, catalysts). There was very little difference in the isomerization rate between high andlow polyunsaturated oils during shorter heating times, but then after 120 min and over 420°F, the oil with the higherpolyunsaturated content exhibited a higher isomerization rate. Applying the uncorrelated T-test confirmed thehypothesis for the majority of the test conditions, except for a subset of the conditions with a combination of theshortest time and lowest temperature. Since the experiment confirmed that TFA content increased with heat andtemperature, then during normal use, oils used for cooking/frying contain more TFA than the original product. Sincethey are absorbed by the food, people consume higher amounts of TFA then they would expect based on the currentFDA nutritional label. Consumer awareness should be increased and the FDA regulated nutritional label should beenhanced to indicate increased TFA content after heating. Further studies should be conducted to assess the impact ofadding antioxidants and the impact of the cookware type on TFA creation. Furthermore, the regulations for the FoodService industry should be reviewed and updated to consider heat induced TFA creation.Margarine ANutrition Amount/ServingFactsServ Size 1 Tbsp (14g)Servings: About 24Calories 80Calories from Fat 80*Percent Daily Values (DV) arebased on a 2,000 calorie diet.Margarine BNutrition FactsServing Size 1 tbsp (14g)Servings Per Container about 32Total Fat 8g 12%Sat Fat 2.5g13%%DV* Amount/Serving % DV*Cholesterol 0mg 0%Sodium 85mg 4%Total Carb 0g 0%Sugars OgAmount Per ServingCalories 100Monounsat Fat 2.5gProtein OgTrans Fat 0gPolyunsat Fat 3gVitamin 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 IronINGREDIENTS: 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, monoglyceridesof 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 11gCalories from Fat 100INGREDIENTS: VEGETABLE OIL BLEND (PARTIALLYHYDROGENATED SOYBEAN OIL. SOYBEAN OIL).WATER, SALT, WHEY (FROM MILK), SOY LECITHIN,VEGETABLE MONO AND DIGLYCERIDES,POTASSIUM SORBATE (USED TO PROTECTQUALITY), CITRIC ACID, ARTIFICIAL FLAVORS,VITAMIN A PALMITATE, BETA CAROTENE (FORCOLOR).CONTAINS: MILK, SOY% Daily Value*17%Saturated Fat 2g10%Trans Fat 3gPolyunsaturated Fat 2.5gMonounsaturated Fat 3.5gCholesterol Omg0%Sodium 105mg4%satisfied with this product, returnTotal Carbohydrate Og0%it for a refund or replacement.Protein OgQUALITY GUARANTEEDIf you are not completely

Unsaturated fatty acids in nature have doube bonds in cis configuration. Vegetable oils have a high…

Answered: Based on their fat content, which is…

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P