Assessment of Trans Fatty Acid Level in French Fries from Various Fast Food Outlets in Karachi, Pakistan

Autor:	Khalid Mohammed Khan, Shakeel Ahmed, Zahida Karim, Aneela Karim
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Trans fat chemistry French fries General Chemical Engineering Food products Organic Chemistry Fatty acid Food science Biology Health risk Fatty acid level
Zdroj:	Journal of the American Oil Chemists' Society. 91:1831-1836
ISSN:	1558-9331 0003-021X
Popis:	The purpose of this study is to determine the trans fat level in French fries sold in different fast food outlets in Karachi. In the present study, attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used for the quantification of trans fatty acid (TFA). A number of studies have been reported on trans fat in different regions of the world, but no categorical study has yet discussed the trans fat in fast food products in Karachi. Amongst the samples examined, the total trans fatty acid content was in the range of 0.11 ± 0.01–24.00 ± 0.25 %. Most of the samples contain a high percentage of TFA. There is an urgent need to monitor and regulate the level of trans fat in order to reduce the health risk to the consumers of fast food items in Karachi, Pakistan.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b08573ae4484f155c5423c537802d508 https://doi.org/10.1007/s11746-014-2530-2 Zobrazit plný text záznamu Full text from SpringerLink Plný text