Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits
The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography-mass spectroscopy with particular emph...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2008-11, Vol.85 (11), p.1057-1061 |
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| creator | Kandhro, Aftab Sherazi, S. T. H Mahesar, S. A Bhanger, M. I Talpur, M. Younis Arain, Sarfraz |
| description | The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography-mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9-46.9, 53.0-62.0, 12.3-43.7 and 0.1-9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing. |
| doi_str_mv | 10.1007/s11746-008-1297-8 |
| format | Article |
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T. H ; Mahesar, S. A ; Bhanger, M. I ; Talpur, M. Younis ; Arain, Sarfraz</creator><creatorcontrib>Kandhro, Aftab ; Sherazi, S. T. H ; Mahesar, S. A ; Bhanger, M. I ; Talpur, M. Younis ; Arain, Sarfraz</creatorcontrib><description>The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography-mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9-46.9, 53.0-62.0, 12.3-43.7 and 0.1-9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-008-1297-8</identifier><language>eng</language><publisher>Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag</publisher><subject>Agriculture ; Biological and medical sciences ; Biomaterials ; Biotechnology ; Biscuits ; Biscuits fat ; Cereal and baking product industries ; Chemistry ; Chemistry and Materials Science ; Diet ; Fat industries ; Fatty acid composition ; Fatty acids ; Fish oils ; Food industries ; food quality ; Food Science ; Free fatty acid (FFA) ; free fatty acids ; Fundamental and applied biological sciences. Psychology ; Gas chromatography ; GC–MS ; Industrial Chemistry/Chemical Engineering ; lipid content ; Lipids ; mass spectrometry ; Mass spectroscopy ; Nutrition ; Oils & fats ; Original Paper ; Palm oil ; Palmitic acid ; Polyunsaturated fatty acids ; saturated fatty acids ; spectral analysis ; Studies ; Trans fats ; Trans fatty acids</subject><ispartof>Journal of the American Oil Chemists' Society, 2008-11, Vol.85 (11), p.1057-1061</ispartof><rights>AOCS 2008</rights><rights>2008 American Oil Chemists' Society (AOCS)</rights><rights>2008 INIST-CNRS</rights><rights>AOCS 2008.</rights><rights>Copyright AOCS Press Nov 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4457-fdb44a9e421c0194fefc31d75b49f4985c10afe240c963fcdadbb13d6bdc63f63</citedby><cites>FETCH-LOGICAL-c4457-fdb44a9e421c0194fefc31d75b49f4985c10afe240c963fcdadbb13d6bdc63f63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-008-1297-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-008-1297-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,41488,42557,45574,45575,51319</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20824986$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kandhro, Aftab</creatorcontrib><creatorcontrib>Sherazi, S. T. H</creatorcontrib><creatorcontrib>Mahesar, S. A</creatorcontrib><creatorcontrib>Bhanger, M. I</creatorcontrib><creatorcontrib>Talpur, M. Younis</creatorcontrib><creatorcontrib>Arain, Sarfraz</creatorcontrib><title>Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography-mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9-46.9, 53.0-62.0, 12.3-43.7 and 0.1-9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.</description><subject>Agriculture</subject><subject>Biological and medical sciences</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Biscuits</subject><subject>Biscuits fat</subject><subject>Cereal and baking product industries</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Diet</subject><subject>Fat industries</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Fish oils</subject><subject>Food industries</subject><subject>food quality</subject><subject>Food Science</subject><subject>Free fatty acid (FFA)</subject><subject>free fatty acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas chromatography</subject><subject>GC–MS</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>lipid content</subject><subject>Lipids</subject><subject>mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Palm oil</subject><subject>Palmitic acid</subject><subject>Polyunsaturated fatty acids</subject><subject>saturated fatty acids</subject><subject>spectral analysis</subject><subject>Studies</subject><subject>Trans fats</subject><subject>Trans fatty acids</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkl1rFDEYhYMouFZ_gFcOineOvm8-JjOX28XVQqWFWvAuZPJR0q7Jmswi--_NOEW9Ua_CG845OXkSQp4jvEUA-a4gSt61AH2LdJBt_4CsUIi-HRjDh2QFAKwFil8ekyel3NaxZ1SsyN2nFMOUcog3TfLNVk_NJsXJxelNs83OzTvTsVmbYBsd7Z_jZU4-7FxzFs3uYOeAKetYfmaE2Fzqu1AmHUNzGoo5hKk8JY-83hX37H49Idfb9583H9vziw9nm_V5azgXsvV25FwPjlM0gAP3zhuGVoqRD54PvTAI2jvKwQwd88ZqO47IbDdaU-eOnZCXS-4-p28HVyZ1mw451iMVlQIEZTBU0au_irpOIJMMaVXhojI5lZKdV_scvup8VAhqBq8W8KryVDN41VfP6_tkXYze-QrFhPLLSKGn9RZzTbnovleKx_8Hq_XF5gpByOqki7Ps54dz-Xf3f9V6sZi8Tkrf5Frp-ooCMqj_RAgp2A_n5qtY</recordid><startdate>200811</startdate><enddate>200811</enddate><creator>Kandhro, Aftab</creator><creator>Sherazi, S. 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T. H ; Mahesar, S. A ; Bhanger, M. I ; Talpur, M. Younis ; Arain, Sarfraz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4457-fdb44a9e421c0194fefc31d75b49f4985c10afe240c963fcdadbb13d6bdc63f63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Agriculture</topic><topic>Biological and medical sciences</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Biscuits</topic><topic>Biscuits fat</topic><topic>Cereal and baking product industries</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Diet</topic><topic>Fat industries</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Fish oils</topic><topic>Food industries</topic><topic>food quality</topic><topic>Food Science</topic><topic>Free fatty acid (FFA)</topic><topic>free fatty acids</topic><topic>Fundamental and applied biological sciences. 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T. H</au><au>Mahesar, S. A</au><au>Bhanger, M. I</au><au>Talpur, M. Younis</au><au>Arain, Sarfraz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2008-11</date><risdate>2008</risdate><volume>85</volume><issue>11</issue><spage>1057</spage><epage>1061</epage><pages>1057-1061</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography-mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9-46.9, 53.0-62.0, 12.3-43.7 and 0.1-9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.</abstract><cop>Berlin/Heidelberg</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s11746-008-1297-8</doi><tpages>5</tpages></addata></record> |
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| subjects | Agriculture Biological and medical sciences Biomaterials Biotechnology Biscuits Biscuits fat Cereal and baking product industries Chemistry Chemistry and Materials Science Diet Fat industries Fatty acid composition Fatty acids Fish oils Food industries food quality Food Science Free fatty acid (FFA) free fatty acids Fundamental and applied biological sciences. Psychology Gas chromatography GC–MS Industrial Chemistry/Chemical Engineering lipid content Lipids mass spectrometry Mass spectroscopy Nutrition Oils & fats Original Paper Palm oil Palmitic acid Polyunsaturated fatty acids saturated fatty acids spectral analysis Studies Trans fats Trans fatty acids |
| title | Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits |
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