TITLE:
Extraction, Methylation and Quantification of Fatty Acids in Fast Food Items and Its Health Implications
AUTHORS:
Ayesha Wasti, Uzaira Rafique
KEYWORDS:
Fatty Acid; Fried Foods; Stearic Acid; Fat Content
JOURNAL NAME:
Advances in Chemical Engineering and Science,
Vol.3 No.3A2,
August
8,
2013
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%).