Volume 23, Issue 150 (12-2016)                   RJMS 2016, 23(150): 1-10 | Back to browse issues page


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eskandarion M, najafi M, teymori M, parto F. Study of saturated and unsaturated fatty acids in certain foods of Iran. RJMS. 2016; 23 (150) :1-10
URL: http://rjms.iums.ac.ir/article-1-3394-en.html

mcs Tehran University of Medical Sciences
Abstract:   (1499 Views)

Background: Cardiovascular diseases are the main cause of mortality in the world. Diets containing saturated fatty acids, industrial trans fatty acids and unsaturated Cis fatty acids, have different effects on blood lipids, insulin resistance, thrombosis and impaired endothelial cell function. Accordingly, this study aims at measuring the amount of fatty acids in some food products that are commonly used by the Iranians.

Methods: The packaged samples included 46 different products from 7 food groups (oil, butter, mayonnaise sauce, processed pizza cheese, Corn Grits Puff Snacks, potato chips and sausages) were randomly purchased from supermarkets. Fatty acids were extracted using temperature and AOAC standard method and methylation was carried out using n-hexane and methanol. Finally, isolated fatty acid composition was measured and statistically analyzed in the standard conditions using gas chromatography equipped with FID detector.

Results: Among 46 samples, palmitic acid (C16: 0) had the highest amount of saturated fatty acids in Corn Grits Puff Snacks at the rate of 40.1% which was significantly higher than other groups under study (p<0.05). The amount of unsaturated fatty acids with a Cis double bond varied from 25.83% in mayonnaise sauce group to 55.35% in oils group. Oleic acid (C18: 1) was the most common unsaturated fatty acid and the most unsaturated fatty acid with multiple double bonds were observed in mayonnaise sauce group as much as 60.26% (p<0.05)

Conclusion: The total amount of saturated and unsaturated fatty acids in some food groups such as Corn Grits Puff Snacks, potato chips, processed pizza cheese and butter is high that can negatively affect consumers’ health. Accordingly, better surveillance in production mode and the use of food labels on these products and determining proper consumption pattern are recommended for promotion of health level among Iranian people.

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Type of Study: Research | Subject: Biochemistry

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