فهرست مطالب bahar nazari

Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. In this study we investigated the kind and amount of fatty acid content in Iranian junk foods، dairy، and bakery products Some common brands of Iranian’s junk foods، dairy، and bakery products were chosen randomly from different supermarkets in Iran. The amount of 10 g sample was considered for fatty acid analysis by gas chromatography equipment with flam ionization detector. In this study stearic acid (C18:0) and palmitic (C16:0) acid have the highest amount among other saturated fatty acids in all groups. In junk foods and bakery products، the most common trans-fatty acid (TFA) is elaidic acid (C18:1 9t) with ranging from 2. 4% to 18. 5% and in dairy products vaccinic acid (C18:1 11t) has the high level of TFAs among others (2. 1% to 11. 5%). The amount of TFAs in Iranian junk foods and bakery products was in a high level.

INTRODICTION: The beneficial or detrimental effects of dietary fats on health and well-being largely depend on their fatty acid composition. The contribution of high intake of trans fatty acids (TFAs) and saturated fatty acids (SFAs) to the risk of coronary heart disease has been proved. In this study fatty acid composition of different mayonnaise samples marketing in Iran has been analyzed. Total lipids were extracted with Folch technique. All samples were transformed into methyl ester and analysis of fatty acid methyl esters were performed by gas chromatography (GC) with 60 meters capillary column and flame ionization detector. The results show that TFAs ranged from 0.6% to 3.5% with linolelaidic acid (C18:2 9t, 12t) being the most common fatty acid in Iranian mayonnaises and they have high amount of SFAs (from18.1% to 24.9%) and unsaturated fatty acids (68.4%to 74.4%). The most common fatty acids in Iranian tested mayonnaises are unsaturated followed by SFAs and significant variation among content of trans fats in these products, which is related to their procedure.

There is an important concern about the intake of foods which contains trans fatty acids due to their harmful effects on human health. Although adverse affects of trans fatty acids on the cardiovascular system were established, but a few data are available on the trans fatty acids contents of Iranian foods, including fast foods. In this study we quantify the amounts of the common fatty acids exist in several Iranian fast foods, with specific focus on trans fatty acids. Seven samples of the most common consumed fast foods in Iran, sausage, calbas, hamburger and pizza, were randomly selected from products which available in the supermarkets and restaurants. Each time 10 g sample was drawn and prepared for fatty acid analysis. Total and individual fatty acids were quantified by gas chromatography (GC) with 60 meter capillary column and flame ionization detector. The most common saturated fatty acid (SFA) in Iranian fast foods was stearic acid (C18:0) with range of 14.0% to 20.9%. SFAs in calbas were significantly higher than other groups. Trans fatty acids constitute almost 23.6% to 30.6% in these products. The most common trans fatty acids in these fast foods were elaidic acid (C18:1 9t). Total cis unsaturated fatty acid content of tested fast foods was varied from 25.3 %(in sausage) to 46.8% (in calbas) with oleic acid (C18:1 9c) followed by linoleic acid (C18:2) being the most common fatty acids in these products. This study showed higher contents of trans fatty acids in Iranian commercially available fast foods compared to the amounts recommended by dietary guidelines (maximum 2%). Because of the adverse effects of trans fatty acids on health, it is recommended that the amount and type of the fatty acids, especially trans fatty acids, declare in the nutrition label of all foods.

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 ndertaken to quantify the amounts of the common fatty acids in several commercial oils marketing in Iran. 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). 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 cids in Iranian cooking and frying oils. This study howed higher contents of TFAs in Iranian commercially available hydrogenated vegetable oils. Statistical Package for Social Sciences was used for all statistical analyses. Although several studies reported multiple adverse effects of TFAs on human health, limited 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.

Trans fatty acids (TFAs), unsaturated fatty acids with at least one double bond in the trans configuration, are naturally present in animal fats or formed during the processing of fats or oils. TFAs consumptions are associated with some diseases, such as heart disease, cancer, asthma and allergies, infertility etc. Essentially, TFAs are unsaturated fatty acids that act more like saturated fatty acids. Food and Drug Administration (FAD) has recommended that TFAs intake should be reduced to less than 1% of energy intake. The aim of this study was to compare the amount of fatty acids with emphasis on TFAs of ghee (animal oil) and olive oil Two different commercial samples of olive oil and ghee were transformed into methyl ester and analysis of fatty acid methyl esters were performed by gas chromatography(GC) with 60 meter capillary column and flame ionization detector (1µ lit injected to GC). Total TFAs in ghee samples, that is, linoleic acid and elaidic acid were 8.5±0.15 and 8.26±0.67 g/100g fat; and in olive oil samples were 5.5±0.68 and 2.1±0.2 g/100g fat, respectively. Total saturated fatty acids (SFAs) in ghee samples were 56.0±4.14 and 58.9±0.85 g/100g fat; and in olive oil samples were 17.6±0.69 and 15.2±1.02 g/100g fat, respectively. Total monounsaturated fatty acids (MUFA) in ghee samples were 24.8±0.85 and 22.6±1.46 g/100g fat; and in olive oil samples were 65.9±3.39 and 67.1±1.06 g/100g fat, respectively. Total polyunsaturated fatty acids (PUFAs) in ghee samples were 6.9±1.45 and 8.8±0.17 g/100g fat; and in olive oil samples were 10.6±0.35 and 14.0±0.96 g/100g fat, respectively. Ghee contains high percentage of saturated fatty acids including short-chain fatty acids. Olive oil has low percentage of trans and saturated fatty acids and it is free of short-chain fatty acids but contains high percentage of MUFAs. Amounts of TFAs in Ghee samples were higher than olive oil samples.

Ecological studies have found a negative correlation between the risk of developing heart disease and fish consumption because of their long chain omega-3 fatty acids. This study was undertaken to determine the amounts of the common fatty acids exist in several commercial canned fish marketing in Iran, with particular attention to long chain omega-3 fatty acids. The most consumed available brands of canned fish were randomly selected seven times from products available in supermarkets. Total lipids were extracted by using the Folch method and prepared for fatty acid analysis. Individual fatty acids were quantified by gas chromatography (GC) with 60meter capillary column and flame ionization detector. The most common saturated fatty acids (SFA) in Iranian canned fish was palmitic acid(C16:0) followed by stearic acid(C18:0).The amount of all trans fatty acids(TFAs) except elaidic acid(C18:1 9t) was 0%.The highest amount of polyunsaturated fatty acids(PUFAs) related to long chain omega-3 fatty acids include eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA).The most abundant monounsaturated fatty acids(MUFAs) was oleic acid(C18:1 9c). This study showed higher contents of EPA and DHA in Iranian commercially available canned fish compared to the canned fish in other countries.