Variation in fatty acids composition including trans fat in different brands of potato chips by GC-MS. | [Pakistan Journal of Analytical & Environmental Chemistry • 2010]

Author(s):

1. Aftab A. Kandhro: National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan

2. S. T. H. Sherazi: National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan

3. S. A. Mahesar: National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan

4. M. Younis Talpur: National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan

5. Yawar Latif: National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan

6. Aftab A. Kandhro: Pakistan Council of Scientific and Industrial Research PCSIR Laboratories Complex, Karachi, Pakistan

Abstract:

Twelve different brands of potato chips were analyzed for their fatty acid compositions with eminence on trans fatty acid (TFA) using GC-MS. Results of the present study showed that the dominant fatty acids were saturated fatty acids. Among the saturated fatty acids, palmitic acid (23.91.42.64 %) was found in greater amount in all analyzed chips samples. The amount of TFA.s determined was ranged between (4.91.14.13 %). Although there was significant variation in the fatty acid profile of all analyzed chips samples but high amount of palmitic acid and trans fat was commonly observed. The results of present study clearly indicated fat used in the manufacturing of chips was partially hydrogenated and palm oil had major contribution. The high level of trans as well as saturated fat is startling issue for the health of consumers.

Page(s): 36-41

DOI: DOI not available

Published: Journal: Pakistan Journal of Analytical & Environmental Chemistry, Volume: 11, Issue: 1, Year: 2010

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views