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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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Elham Khanniri    , Khadijeh Khoshtinat * , Sara Sohrabvandi , Kianoush Khosravi Darani , Mehrdad Mohammadi |
| Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran , kh.khoshtinat@sbmu.ac.ir |
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Abstract: (372 Views) |
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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| Keywords: : Fried foods, Total fat, Saturated fatty acids, Trans fatty acids, Iran |
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Full-Text [PDF 834 kb]
(126 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2024/02/4 | Accepted: 2024/07/10 | Published: 2024/07/27
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Highlights
- In 2019, the fat content of industrial potato chips was higher than the Iranian standard.
- Levels of total fat, SFAs and TFAs in fried onions and their oily phase were relatively high.
- The amount of SFAs in the oily phase of all products was higher than the SFAs contents of fried foods.
- The quantity of total fat, SFAs and TFAs in industrial and guild fried foods depends on the type of oils used to produce these products.
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