Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

Mioara Negoita,Nastasia Belc,Adriana Laura Mihai,Enuta Iorga

doi:10.37358/rc.20.1.7875

Abstract

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 � 57.894%, respectively 7.442 � 49.392%. The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable - 0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.

Highlights

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS)
Based on World Health Organization (WHO) and Food and Agriculture Organization (FAO) recommendations, the daily intake of fat from the total energy should not exceed 30%, SFA intake should be less than 10%, and trans fatty acids (TFA) should be less than 1% of total calories (2 g TFA per day) for a balanced diet (2000 kcal) [11, 12]
The chips samples taken into study were analyzed for total fat content and composition in individual and total fatty acids (SFA, MUFA, polyunsaturated fatty acids (PUFA), TFA)

Summary

Introduction

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (tFAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content. The fatty acids composition of potato chips and French fries is dependent of the frying oil used [3, 9], the most popular oils being the vegetables types (sunflower, palm or its fractions, rapeseed oil). Potato chips are chosen based on their taste, this category representing over 51% of the salty snack category marketed in Romania [10] These products are often rich in energy, salt or sugar, fats, saturated fatty acids, trans fatty acids and have a low content of vitamins, minerals and dietary fiber. The use of saturated fats in the preparation of processed foods helps to extend their freshness, shelf life and appealing appearance in store shelves Another concern regards the intake of foods containing t-FAi due to the negative effects they bring to the human body. Epidemiological studies have shown that high trans-FA consumption increases cholesterol and, implicitly, increases risk of cardiovascular disease, diabetes and cancer [13, 14]

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Conclusion