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.
Highlights
Fatty acids originating from the diet have varying effects on the cardiovascular health of humans
Seventy-five snack samples representing 33 snacks which were analysed for the fatty acid composition could be classified into three categories: perishable deep-fried (17 samples), non-perishable deep-fried (50 samples) and bakery (8 samples) (S1 Table)
The detected fatty acids were classified into four types: saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), and trans (TFA) fatty acids with saturated fatty acids (SFA) being the largest class (Fig 1, Tables 1 and 2)
Summary
Fatty acids originating from the diet have varying effects on the cardiovascular health of humans. Poly- and mono-unsaturated fatty acids (PUFA and MUFA) generally reduce the risk of cardiovascular diseases (CVD); saturated fatty acids (SFA) are modestly positively correlated with the risk of CVD; whereas, trans fatty acids (TFA) have well-proven strong association with the high risk of CVD [1]. Monitoring the fatty acid composition of foods is an important process which can help maintain healthy life-style. Majority of such TFA are generated during the processing and usage of the natural oils. During industrial hydrogenation of the vegetable oils, apart from getting converted into saturated derivatives, some of the unsaturated fatty acids are converted into trans isomeric.
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