Variation in Fatty Acids Composition Including Trans Fat in Different Brands of Potato Chips by GC-MS

Aftab A. Kandhro; S. T. H. Sherazi; S. A. Mahesar; M. Younis Talpur; Yawar Latif

doi:10.21743/

Authors

Aftab A. Kandhro National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
S. T. H. Sherazi National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
S. A. Mahesar National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
M. Younis Talpur National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author
Yawar Latif National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan Author

DOI:

https://doi.org/10.21743/

Keywords:

Chips; Fatty acid profile; trans fatty acids; Chromatographic technique

Abstract

Twelve different brands of potato chips were analyzed for their fatty acid compositions with eminence on trans fatty acid (TFA) using GC-MS. Results of the present study showed that the dominant fatty acids were saturated fatty acids. Among the saturated fatty acids, palmitic acid (23.9142.64 %) was found in greater amount in all analyzed chips samples. The amount of TFAs determined was ranged between (4.9114.13 %). Although there was significant variation in the fatty acid profile of all analyzed chips samples but high amount of palmitic acid and trans fat was commonly observed. The results of present study clearly indicated fat used in the manufacturing of chips was partially hydrogenated and palm oil had major contribution. The high level of trans as well as saturated fat is startling issue for the health of consumers.