AWARD LECTURES Trans — and conjugated fatty acids in food — contents and analytical aspects

University of Hamburg, Institute of Biochemistry and Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany

Abstract

The current investigations on fatty acids are focused on long chain fatty acids, trans fatty acids (TFA) and conjugated fatty acids (CFA), especially isomers of linoleic acid (CLA). This paper deals with the origins of TFA and CLA and their physiological significance. Furthermore an overview is given of analytical procedures of both TFA and CLA. In addition the contents and isomeric distribution of these groups of fatty acids in foods are presented.