Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country (original) (raw)
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Journal of Applied and Natural Science
Trans fatty acids (TFA) are the geometrical isomers of monounsaturated and polyunsaturated fatty acids that affect the functional and physicochemical properties of these fatty acids, which in turn affect their metabolism in humans. Since the database available for trans fatty acids in food from India is scarce, the research report generates data about trans fatty acid content in selected foods popular in north India. In this report, various food samples like cookies, chocolates, biscuits, pizza, fries, indigenous snacks like samosa, pakora and indigenous sweets like jalebi, gulab jamun, and laddoo were analyzed for the Trans Fatty Acid (TFA) content by gas chromatography. A large variation was found in trans fatty acid content among these food samples. The results also showed that only 4.5% of the samples were found to contain TFA less than 0.5% while approximately 8% of samples having more than 5% TFA (1 branded and 6 non-branded samples). Also, a large variation was found in the ...
The susceptibility of trans-fat to the human health risk prompted the Food and Agriculture Organization (FAO) and World Health Organization (WHO) to prepare regulations or compulsory claims for trans-fatty acids (TFA) in edible oils and fats. In this study, analysis of fatty acid composition and TFA content in edible oils and fats along with the possible intake of trans-fat in Indian population was carried out. The analysis was carried out as per the Assn. of Official Analytical Chemists (AOAC) methodology and the results were statistically analyzed. The average TFA content in nonrefined mustard and refined soybean oils exceeded by 1.16- to 1.64-fold as compared to the Denmark limit of 2% TFA in fats and oils destined for human consumption. In branded/nonbranded butter and butter oil samples, average TFA limit exceeded by 4.2- to 9.5-fold whereas hydrogenated vegetable oil (HVO) samples exceeded the limit by 9.8-fold, when compared to Denmark standards. The probable TFA intake per day through different oils in Indian population were found to be less than WHO recommendation. However Punjab having highest consumption of HVO (–15 g/d) showed 1.09-fold higher TFA intake than the WHO recommendation, which is alarming and may be one of the factors for high cardiovascular disease mortality rate that needs further elucidation. Thus there is a need to prescribe TFA limit for edible oil, butter, and butter oil in India and to reduce the already proposed TFA levels in HVO to safeguard the health of consumers.
2020
Modern trends in food habits are moving towards fast food outlets due to the busy lifestyle of people all over the world. Due to consumption of foods with excessive amount of Trans Fatty Acids (TFA), may leads to heart and other chronicle diseases. Therefore, with a view to study presence of TFA and changes occurrence on fatty acid profile during baking and cooking, thirteen bakery and fast food products were selected for this study. These products were purchased from premier food outlets in Sri Lankan market and subjected to analyze TFA and SFA by adapting respective protocols relevant to derivatization by ester formation, gas chromatography-mass spectrometry for individual separation and identification following total fat isolation by microwave-assisted soxhlet extraction. Results of the study revealed that total fat percentages of the bakery products and fast foods were ranging from 3.705 ± 0.224 to 26.732 ± 0.662 and from 7.805 ± 0.230 to 14.546 ± 0.477 respectively. Based on th...
High trans fatty acid content in common Indian fast foods
Nutrition & Food Science, 2008
Purpose -]1ans fatty acids (TFA) are deleterious to health and can lead to multiple diseases. The gurpgse of this paper is to study their content in Indian srveets and snacks (fast fbods). lesign/methodology/approach -The paper used the food composition and analysis tables of the Indian National Institute of Nutrition to determine fafty acid composition of common nutrients.
The extent of industrial trans fatty acids (TFA) in the food supply is unknown in Malaysia, whilst TFA disclosure on food labels is not mandatory by Malaysian food standards. Supermarket foods such as dairy products, fats and oils, meat products, snack foods, soups, and confectionery are commonly cited to be major contributors of TFA in the diet. A consumer survey (n = 622) was used to develop a food listing of these 'high risk' foods. TFA content of high-risk foods were analysed by gas chromatography. Food samples (n = 158) were analysed and their total TFA content were compared with Malaysian Food Standards. A wide variation in TFA content within food categories was indicated. Of the foods containing TFA, many food labels did not cite TFA content or the use of partially hydrogenated vegetable oils (PHVO) as an ingredient. Hypothesised estimates of TFA intake from these supermarket foods in a sample day's menu providing 2000 kcal projected a minimum intake of 0.5 g and a maximum intake of 5.2 g TFA. This study found there was no voluntary disclosure of TFA content on food labels or identifying PHVO as an ingredient. It appears that health education targeting consumers to minimise TFA consumption is required supported by mandatory PHVO disclosure on the food label.
Levels of trans-Fatty Acids Present in Processed Food Distributed in Indonesia
Asian Journal of Chemistry, 2016
INTRODUCTION trans-Fatty acids are defined as unsaturated fatty acids that contain one or more double bonds in the trans arrangement. About 10-20 % of trans-fatty acids consumed are derived from ruminant animal products (milk, meat, fat and their processed product derivatives). Furthermore, 80-90 % of transfatty acids consumed are obtained from partially hydrogenated products, specifically 40 % of biscuits, cookies, breads, cakes and similar items, 20 % from margarine and the remainder is comprised of other processed foods [1]. The concentration of trans-fatty acids in processed foods varies depending on the source of fat and the hydrogenation process used. The highest concentration of trans-fatty acids can be found in margarine and shortening which both undergo a partial hydrogenation process [2]. The content of trans-fatty acids in margarine products distributed in Malaysia is at 0.17-0.53 % [3] and margarine distributed in Saudi Arabia is at 0.25-2.32 [4]. The concentration of trans-fatty acids found in baked products varies from country to country. For example, the average concentration of trans-fatty acids contained in unpackaged biscuits in Malaysia is 0.19 g/100 g, for packaged biscuits is
Journal of Food Science, 2010
Abstract: Since a high intake of trans fatty acids (TFA) has been associated with the increased risk of developing cardiovascular disease, food regulation worldwide has been amended with respect to nutrition labeling and health claims on TFA. In the present study, the TFA levels of Korean food products were investigated to assess the regulation effect of TFA labeling. Same Korean food products within 7 different categories were purchased in years 2005 and 2008, and the contents of TFA and lipid and fatty acid composition were investigated. Lipid and TFA contents decreased in all food products manufactured in 2008. TFA levels were 0.01 to 6.88 g/100 g food in 2005, but the levels remarkably decreased to nondetectable level or up to 0.5 g TFA/100 g food in 2008. The foods from 2005 contained a various level of TFA ranging 0.6% to 44.6% of total fatty acids; however, the TFA level significantly decreased in most foods up to 3.8% from year 2008. For TFAs, trans C18:1 levels were greater than trans isomers of C18:2, and the levels in 2005 were significantly reduced in 2008 (P < 0.05). TFA levels at the sn-2 position were up to 48.3% of total fatty acids in 2005, but the level considerably decreased up to 5.4% in 2008. The considerably decreased content of TFA in 2008 suggested that food manufacturers recognized the adverse effect of TFA on human health and followed the compulsory trans fat labeling rule by Korean Food and Drug Administration (KFDA), which started December 2007.
Trends in the analytical methods for the determination of trans fatty acids content in foods
Trends in Food Science & Technology, 2011
Partially hydrogenated vegetable oils containing trans fatty acids (TFA) have been used in the food industry, due to its low cost compared with other fats and availability to extend the shelf-life of products, as well as to impart desirable characteristics to the food. A compilation of the available information on sample preparation and analytical methods for the determination of TFA in foodstuffs was the basis of the present extensive bibliographic review. This review contributes for a better understanding of the analytical approaches adopted to determine TFA and to follow the tendency over the years to enhance the knowledge toward TFA contents found in foodstuffs.
Evaluation of fatty acid content of some Iranian fast foods with emphasis on trans fatty acids
Asia Pacific journal of clinical nutrition, 2009
Although the disadvantages of trans fatty acids (TFAs) are widely mentioned, limited data are available on the TFAs contents of Iranian foods, including fast foods. The aim of this study was to quantify the amounts of common fatty acids in several fast foods in Iran, with specific focus on TFAs. The most commonly consumed fast foods in Iran: sausage, calbas, hamburgers and pizzas, were randomly selected seven times from products available in supermarkets and restaurants. Each time a 10 g sample was drawn and prepared for fatty acid analysis. Total and individual fatty acids were quantified according to standard methods by gas chromatography with 60 meter capillary column and flame ionization detector. The most common saturated fatty acids in Iranian fast foods is stearic acid (C18:0) which ranged from 14.0% to 20.9%. Saturated fatty acid content in calbas was significantly higher than that found in other groups. Trans fatty acids constitute almost 23.6% to 30.6% of total fatty acids...