Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples.
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 a...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2019-01-01
|
| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0225798 |
| _version_ | 1819114064030203904 |
|---|---|
| author | Kshamata Joshee Tanvi Abhang Ram Kulkarni |
| author_facet | Kshamata Joshee Tanvi Abhang Ram Kulkarni |
| author_sort | Kshamata Joshee |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T04:39:21Z |
| format | Article |
| id | doaj.art-9265d97e0fa049819933f37a53ab57a5 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-22T04:39:21Z |
| publishDate | 2019-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-9265d97e0fa049819933f37a53ab57a52022-12-21T18:38:47ZengPublic Library of Science (PLoS)PLoS ONE1932-62032019-01-011412e022579810.1371/journal.pone.0225798Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples.Kshamata JosheeTanvi AbhangRam KulkarniDiet-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.https://doi.org/10.1371/journal.pone.0225798 |
| spellingShingle | Kshamata Joshee Tanvi Abhang Ram Kulkarni Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. PLoS ONE |
| title | Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. |
| title_full | Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. |
| title_fullStr | Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. |
| title_full_unstemmed | Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. |
| title_short | Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. |
| title_sort | fatty acid profiling of 75 indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples |
| url | https://doi.org/10.1371/journal.pone.0225798 |
| work_keys_str_mv | AT kshamatajoshee fattyacidprofilingof75indiansnacksampleshighlightsoveralllowtransfattyacidcontentwithhighpolyunsaturatedfattyacidcontentinsomesamples AT tanviabhang fattyacidprofilingof75indiansnacksampleshighlightsoveralllowtransfattyacidcontentwithhighpolyunsaturatedfattyacidcontentinsomesamples AT ramkulkarni fattyacidprofilingof75indiansnacksampleshighlightsoveralllowtransfattyacidcontentwithhighpolyunsaturatedfattyacidcontentinsomesamples |