Abstract
Twelve different brands of potato chips were analyzed for their fatty acid compositions with eminence on transfatty 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 (23.91–42.64 %) was found in greater amount in all analyzed chips samples. The amount of TFA’s determined was ranged between (4.91–14.13 %). Although there was significant variation in the fatty acid profile of all analyzed chips samples but high amount of palmitic acid and transfat was commonly observed. The results of present study clearly indicated fat used in themanufacturing of chips was partially hydrogenated and palm oil had major contribution. The high level of transas well as saturated fat is startling issue for the health of consumers
AftabA.Kandhro, S.T.H. Sherazi, S.A. Mahesar, M. Younis Talpur, Yawar Latif. (2010) Variationin Fatty AcidsComposition Including TransFat in Different Brands of Potato Chips by GC-MS, Pakistan Journal of Analytical & Environmental Chemistry, Volume 11, Issue 1.
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