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Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings
OBJECTIVES: The beneficial or detrimental effects of dietary fats on health and well-being largely depend on their fatty acid composition. The contribution of high intake of trans fatty acids (TFAs) and saturated fatty acids (SFAs) to the risk of coronary heart disease is well documented. In this st...
Autores principales: | , , |
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Formato: | Texto |
Lenguaje: | English |
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Medknow Publications
2010
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3075472/ https://www.ncbi.nlm.nih.gov/pubmed/21566771 |
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author | Nazari, Bahar Asgary, Sedigheh Sarrafzadegan, Nizal |
author_facet | Nazari, Bahar Asgary, Sedigheh Sarrafzadegan, Nizal |
author_sort | Nazari, Bahar |
collection | PubMed |
description | OBJECTIVES: The beneficial or detrimental effects of dietary fats on health and well-being largely depend on their fatty acid composition. The contribution of high intake of trans fatty acids (TFAs) and saturated fatty acids (SFAs) to the risk of coronary heart disease is well documented. In this study, the fatty acid composition of different samples of mayonnaise salad dressing produced in Iran wasanalyzed. METHODS: Three most consumed samples from four different brands of Iranian mayonnaises were purchased. Total lipids were extracted with Folch technique. All samples were transformed into methyl ester and analysis of fatty acid methyl esters were performed by gas chromatography (GC) with 60 meters capillary columns and flame ionization detectors. RESULTS: TFAs ranged from 0.6% to 3.5%,with linolelaidic acid (C18:2 9t, 12t) being the most common form of fatty acid in Iranian mayonnaises, which had high amounts of SFAs (from18.1% to 24.9%) and unsaturated fatty acids (68.4%to 74.4%). CONCLUSIONS: The most common type of fatty acids in Iranian tested mayonnaises were unsaturated ones followed by SFAs. Significant variations were found among the contents of TFAs in these products, which is related to their procedure. Improvement of the fat quality in this highly consumed food product might have a long-term impact on prevention of chronic diseases. |
format | Text |
id | pubmed-3075472 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2010 |
publisher | Medknow Publications |
record_format | MEDLINE/PubMed |
spelling | pubmed-30754722011-05-12 Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings Nazari, Bahar Asgary, Sedigheh Sarrafzadegan, Nizal Int J Prev Med Original Article OBJECTIVES: The beneficial or detrimental effects of dietary fats on health and well-being largely depend on their fatty acid composition. The contribution of high intake of trans fatty acids (TFAs) and saturated fatty acids (SFAs) to the risk of coronary heart disease is well documented. In this study, the fatty acid composition of different samples of mayonnaise salad dressing produced in Iran wasanalyzed. METHODS: Three most consumed samples from four different brands of Iranian mayonnaises were purchased. Total lipids were extracted with Folch technique. All samples were transformed into methyl ester and analysis of fatty acid methyl esters were performed by gas chromatography (GC) with 60 meters capillary columns and flame ionization detectors. RESULTS: TFAs ranged from 0.6% to 3.5%,with linolelaidic acid (C18:2 9t, 12t) being the most common form of fatty acid in Iranian mayonnaises, which had high amounts of SFAs (from18.1% to 24.9%) and unsaturated fatty acids (68.4%to 74.4%). CONCLUSIONS: The most common type of fatty acids in Iranian tested mayonnaises were unsaturated ones followed by SFAs. Significant variations were found among the contents of TFAs in these products, which is related to their procedure. Improvement of the fat quality in this highly consumed food product might have a long-term impact on prevention of chronic diseases. Medknow Publications 2010 /pmc/articles/PMC3075472/ /pubmed/21566771 Text en © International Journal of Preventive Medicine http://creativecommons.org/licenses/by/2.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Nazari, Bahar Asgary, Sedigheh Sarrafzadegan, Nizal Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings |
title | Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings |
title_full | Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings |
title_fullStr | Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings |
title_full_unstemmed | Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings |
title_short | Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings |
title_sort | warning about fatty acid compositions in some iranian mayonnaise salad dressings |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3075472/ https://www.ncbi.nlm.nih.gov/pubmed/21566771 |
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