The Study of Fatty Acids Composition in Some of Distributed In Kermanshah Using the Gas Chromatography

Dairy products are one of valuable nutrition resources. Fats as one of main components of these products provide 15% to 25% of population total fat intake. Regarding dietary fats relation with health condition and specially their impact on chronic diseases, the objective of this study was to characterize amount of some dairy products fatty acids content. Seven products including sterilized and pasteurized milk, butter, ice cream, yogurt and cheese were selected. Three samples obtained randomly.Sample was 162 number. Folch method applied for fatty acids extraction and Gas Chromatography used for determination of fatty acids methylated with AOCS method. Highest percentage of saturated and unsaturated fatty acid in dairy products was palmitic acid and linoleic acid. Average percentage of saturated fatty acids 71.8% unsaturated fatty acids 22.1% . Highest mean percentage SFA was for Milk (98/5 ± 93/75), Animal butter (64/4 ± 8/75) and lowest was for margarine (6/3 ± 5/37). The highest and lowest levels of unsaturated fatty acids were reported for margarine (37/4 ± 9/60) and milk (6/6 ± 9/13). The highest proportion of unsaturated to saturated fatty acids was in margarine (51/5 ± 5/54) and the lowest proportion for milk (1/0 ± 1/10).
Discussion and In this study fatty acid had distance standards. All unsaturated fatty acids, except oleic acid, were lower than the standard range.