Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples

Kshamata Joshee, Tanvi Abhang and Ram Kulkarni

PLOS ONE, 2019, vol. 14, issue 12, 1-15

Abstract: Diet-derived fatty acids have well-proven varying effects on human health. In particular, trans fatty acids (TFA) are associated with high risk of cardiovascular diseases whereas, polyunsaturated fatty acids (PUFA) are considered to be beneficial to the human health. In this study, we report fatty acid profiling of 75 food samples from India belonging to three broad categories, viz., perishable deep-fried, non-perishable deep-fried and bakery. Lipids were extracted from the snacks and fatty acids converted into methyl esters and analysed by gas chromatography. Thirty-seven detected fatty acids were classified into four categories: saturated (SFA), monounsaturated (MUFA), PUFA, and TFA, of which SFA represented the most abundant class in two-third of the samples. The highest average proportions of TFA and SFA of 3.26% and 56.1%, respectively, in total fatty acids were found in the bakery products; whereas, that of PUFA (38%) in the perishable deep-fried products. Principal Component Analysis depicted clustering of many samples according to the above-mentioned categories and helped predict the oil usage. Lower TFA content in all the samples and high proportion of PUFA in a quarter of the samples is suggestive of a better trend as compared to earlier studies.

Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:plo:pone00:0225798

DOI: 10.1371/journal.pone.0225798

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