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Comparative Study of Total Fat, Trans and Saturated Fatty acids Contents of the Industrial and Guild-fried Foods in Iran
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چکیده: (820 مشاهده) |
Background and Objectives: The quantity of absorbed oil in fried foods is a concern issue due to the presence of unhealthy trans fatty acids and alteration of nutrients and consequently their effects on public health. Therefore, the aim of the present study was to investigate fat contents of the guild and industrial fried foods in Iran and compare these content values with those of the national standards.
Materials and Methods: In this study, total fat, saturated and trans fatty acid contents of 142 industrial (potato chips, shoestring potatoes and onions) and guiled (potato chips, potatoes, onions and garlics) fried foods from various regions of Iran in two consecutive years were assessed. First, Soxhlet extraction was used to extract fats. Then, all free acids were methyl-esterified and detected using gas chromatography. Compliance of total fat, saturated fatty acid and trans fatty acid contents of each fried food with Iranian national standards (INS) was assessed. Significant differences between the means of fatty acid composition of the fried foods were reported using ANOVA and Duncan post hoc tests (p < 0.05).
Results: The mean fat concentrations of industrial (41.30%) and guild potato chips (42.89%) in 2017 and industrial potato chips (38.83%) in 2019 were higher than the Iranian national standards (38% w/w). The mean of saturated and trans fatty acids in the oily phase of guild potato chips was statistically different in 2017 and 2019 (p < 0.05). Significant differences were seen between the quantities of saturated fatty acids in the oily phase of shoestring potatoes in 2017 and 2019, while no significant differences were seen between the total fat, saturated and trans fatty acids of guild-fried potatoes in 2017 and 2019 (p < 0.05). Furthermore, levels of trans fatty acids in the oily phase of industrial fried onions (2.23%) and guild-fried garlics (2.41%) in 2019 were above the Iranian national standards (2% w/w).
Conclusions: It seems that actions are needed to decrease the absorbed fats by fried products.
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متن کامل [PDF 834 kb]
(273 دریافت)
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نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1402/11/15 | پذیرش: 1403/4/20 | انتشار: 1403/5/6
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