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Extraction, Methylation and Quantification of Fatty Acids in Fast Food Items and Its Health Implications

DOI: 10.4236/aces.2013.33A2001    4,423 Downloads   7,951 Views   Citations

ABSTRACT

The research is designed to study the relationship of intake of fatty acids through fast food items, consumption trends and related health issues. Fried food products most commonly consumed at restaurants were selected. Food outlets of both branded and non-branded vendors were included in the study for comparison. Total fat content, Fatty acids and Fatty Acid Methyl Esters (FAME’s) in food samples were determined experimentally using titrimetric and spectrophotometric methods. Fatty acids of Stearic, Oleic and Myristic were extracted from each food sample using petroleum ether as extracting solvent, followed by conversion to FAME’s by treating the filtrate with methylamine, ethanol and sulphuric acid. A survey analysis using the questionnaire as a tool was also conducted. The results showed variable concentration in each sample. Total fat content was highest in French fries, followed by fish and chicken. Among the fatty acids, Stearic acid was found higher in concentration than other two fatty acids. The study concluded that the level of saturated fatty acids was 0.4 g (7.6%), which was securely under the allowable limit of daily value (on a 2000 calorie diet) of 3 g (15%).

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

A. Wasti and U. Rafique, "Extraction, Methylation and Quantification of Fatty Acids in Fast Food Items and Its Health Implications," Advances in Chemical Engineering and Science, Vol. 3 No. 3B, 2013, pp. 1-5. doi: 10.4236/aces.2013.33A2001.

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