Determination of saturated fat, unsaturated fat, and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatography

In this study, we used the reliable GC-FID/MS technique to analyze the methyl ester derivatives of 37 different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmitic acid, whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amount of monounsaturated and polyunsaturated fats is quite low.
Nội dung trích xuất từ tài liệu:
Determination of saturated fat, unsaturated fat, and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatographyCite this paper: Vietnam J. Chem., 2023, 61(S2), 143-148 Research ArticleDOI: 10.1002/vjch.202300099 Determination of saturated fat, unsaturated fat, and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatography Nguyen Khanh Hung1,2, Nguyen Phuong Trang1,2, Nguyen Huy Du1,2,3,*1 Faculty of Chemistry, University of Science, 227 Nguyen Van Cu Road, District 5, Ho Chi Minh City 70000, Viet Nam2 Vietnam National University of Ho Chi Minh City, Vo Truong Toan Road, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 70000, Viet Nam3 Central Laboratory of Analysis, University of Science, 227 Nguyen Van Cu Road, District 5, Ho Chi Minh City 70000, Viet Nam Submitted February 23, 2023; Revised May 7, 2023; Accepted May 30, 2023Abstract In the food processing sector, it is crucial to identify the composition and fat content of items that have undergoneheat-processing. The total fat content is the primary factor used to determine the fat content of instant noodle products.As a result, a technique must be developed to identify fat content by determination of fatty acid composition, particularlytrans fatty acids. In this study, we used the reliable GC-FID/MS technique to analyze the methyl ester derivatives of 37different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmiticacid, whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amountof monounsaturated and polyunsaturated fats is quite low. Trans fat level was almost non-existent in all samples. Theamounts of palmitic acid and oleic acid in the samples ranged from 4.10% to 12.84% and 2.62% to 7.65%, respectively,as did linoleic acid and stearic acid. Monounsaturated and polyunsaturated fatty acid concentration ranged from 2.62% to7.82% and 0.52 to 1.81%, respectively. The proportion of polyunsaturated fat to saturated fat was quite low. Therefore,it is essential to have procedures in place to keep an eye on the saturated fatty acid level, which has a negative impact onconsumers health. The findings of experimental research demonstrated that trans fatty acids were not present in instantnoodle products. It revealed that the food processing sector has advanced favorably and catered to the demands of boththe domestic and international markets. Keywords. Instant noodles, trans fat, fatty acids composition, GC-FID/MS, FAMEs.1. INTRODUCTION composition as well as trans fats in instant noodles in Vietnam market is still very limited.[5] Additionally,Instant noodles are taken into account not only by the composition of trans fatty acids has not beenhigh demand, but also by many potential health clearly addressed, and the existing regulation on fatissues.[1-3] Concerns on the presence of trans fat, one content focuses mostly on the total fat content, inof the causes considered to relate to cardiovascular which the fat composition is primarily expresseddisease, have been raised due to the large amount of through the fatty acid content. In order to locate andfat utilized in the process.[2,5] Low-melting fat has provide a adequate assessment of the presence ofbeen widely applied in the food processing sector, trans fat in the instant noodle products, it is importantespecially in instant noodles because it contributes to to give an appropriate analytical procedure and dataimproved texture, color and stability.[6] Fats applied on fatty acid profile and trans fatty acid composition.in food are mainly derived from plants through partial In this study, a reliable analytical GC-MS methodhydrogenation of unsaturated fats and would be developed and validated, to determine fattyinteresterification, which can notably form trans fats acid composition, as well as confirm the presence ofduring partial hydrogenation of unsaturated fats and trans fat in instant noodles including: Extraction ofalso during processing when heated to high fat, high yield derivatization of methyl esters withtemperatures.[7] Currently, the study on fatty acid both acid and base catalysts.143 Wiley Online Library © 2023 Vietna ...