Journal of Research in Medical Sciences (Aug 2009)

Fatty acid composition of commercially available Iranian edible oils

  • Sedigheh Asgary,
  • Bahar Nazari,
  • Nizal Sarrafzadegan,
  • Salbali Saberi,
  • Leila Azadbakht,
  • Ahmad Esmaillzadeh

Journal volume & issue
Vol. 14, no. 4
pp. 211 – 215

Abstract

Read online

<font face="TimesNewRoman,Bold" size="1"><font face="TimesNewRoman,Bold" size="1"><ul><li><div align="left"><strong>BACKGROUND</strong>: <font face="TimesNewRoman" size="2"><font face="TimesNewRoman" size="2">Trans-fatty acids (TFAs), unsaturated fats with at least one double bond in the Trans configuration, are industrially formed in large quantities when vegetable oils are partially hydrogenated. This study was&nbsp; ndertaken to quantify the amounts of the common fatty acids in several commercial oils marketing in Iran.</font></font></div></li><font face="TimesNewRoman,Bold" size="1"><font face="TimesNewRoman,Bold" size="1"><li><div align="left"><strong>METHODS</strong>: <font face="TimesNewRoman" size="2"><font face="TimesNewRoman" size="2">The most consumed commercially available brands of vegetable oils were randomly selected from products available in supermarkets. A 10g sample was drawn from each mixed sample and prepared for fatty cid analysis by gas chromatography (GC).</font></font></div></li></font></font><font face="TimesNewRoman,Bold" size="1"><font face="TimesNewRoman,Bold" size="1"><li><div align="left"><strong>RESULTS</strong>: <font face="TimesNewRoman" size="2"><font face="TimesNewRoman" size="2">Palmitic acid (C16:0) and stearic acid (C18:0) jointly constituted 21% of total fatty acids in partially hydrogenated vegetable oils (PHVOs). More than one third of total fatty acids in Iranian PHVOs were Trans fats. TFAs constituted almost 1% and 3% of total fatty&nbsp; cids in Iranian cooking and frying oils. This study&nbsp; howed higher contents of TFAs in Iranian commercially available hydrogenated vegetable oils. Statistical Package for Social Sciences was used for all statistical analyses.</font></font></div></li></font></font><font face="TimesNewRoman,Bold" size="1"><font face="TimesNewRoman,Bold" size="1"><li><div align="left"><strong>CONCLUSIONS</strong>: <font face="TimesNewRoman" size="2"><font face="TimesNewRoman" size="2">Although several studies reported multiple adverse effects of TFAs on human health, limited&nbsp; nformation is available about total fatty acid composition, particularly TFAs, in Iranian edible oils. Our findings indicated higher content of TFAs in Iranian commercially available PHVOs.</font></font></div></li></font></font><font face="TimesNewRoman,Bold" size="1"><font face="TimesNewRoman,Bold" size="1"><li><div align="left"><strong>KEYWORDS</strong>: <font face="TimesNewRoman" size="2"><font face="TimesNewRoman" size="2">Fatty Acids, Vegetable Oils, Trans Fats.</font></font></div></li></font></font></ul></font></font>

Keywords