Fatty acids profile and cholesterol in Ebril food markets
Other Title(s)
نبذه عن الأحماض الدهنية و الكولسترول في أغذية أسواق أربيل
Dissertant
Thesis advisor
Soulaka, Amjad B.
Kuji, Muayyad A.
University
Salahaddin University-Hawler
Faculty
Agriculture College
University Country
Iraq
Degree
Master
Degree Date
2010
English Abstract
analyzed food fats were low.
The iodine number for 108 samples out of 123 samples ranged between 7.1- 88.3 g I2 / 100g oil.
This means that the most food fat contained high level of saturated fats The peroxide value of all analyzed food fat were below 10mEq / kg oil, but the acid value of 94 food fat samples out of the 115 samples were higher than the acceptable limits of Acid Value (0.6mg KOH / g oil) recommended by CODEX STAN 210-1999.
Although the adverse effects of trans fatty acids (trans fats) is being widely addressed by some researchers, public health, governmental and food industry sectors, in Kurdistan region up to 2010 no data are available on trans fat contents of Kurdish diet.
The aim of this study was to quantify the amount of common type of fatty acids in several foods in Kurdish market especially in Erbil city (imported and local food products) with specific focus on trans fat.
The cholesterol content of some selected food also was determined and some quality indicator tests of fat such as iodine number, peroxide value and acid value were performed.
The commons food products available for consumption by Kurdish people such as dairy product, local confectioneries, restaurant & fast food, imported bakery products and chocolate, along with some vegetable shortening, butter, margarine and vegetable oil were collected from local market.
Samples of these products were prepared for fatty acids analysis and cholesterol content.
In general, concentration of trans fatty acids in Kurdish foods were high.
Forty eight percent (48 %) of food samples out of the 73 samples showed trans fatty acids levels of ≥ 2 % in total fat.
Three samples contained very high concentrations of trans fatty acids 15.7 %, 28.1 %, 51.3 % as total fat (i.e.
sample 38 imported cookie from Iran, sample 138 imported butter and sample 142 imported vegetable ghee from Iran) respectively.
Elaidic acid was found to be the most common trans fatty acids in all food samples.
The results showed that the presence of trans fat did not depend on the declared hydrogenated vegetable oil in the list of ingredients.
Major differences were noticed in the levels of trans fat within the same food group.
The Kurdish market foods used in our study showed higher trans fat content comparing to the study conducted by the Food Safety Authority of Ireland (FSAI), which was carried out in the trans fat content of prepackaged food on Ireland.
However, results in this study did agreed with a one study on the presence of very high level trans fat in Iranian partially hydrogenated vegetable oils PHVOs Vegetable oils in this study contained very low trans fatty acidsThe conducted investigation indicated significant difference (p ≤ 0.01) in consumption of foods containing trans fat regarding to gender, economic status, education levels and age of people.
Along with high concentrations of trans fatty acids, saturated fatty acids concentrations of tested foods were also high.
(51 % ) of food products contained saturated fatty acids in total fat.
The palmitic acid showed to be the common saturated fatty acid in most food products.
Significantly p ≤ 0.01 higher levels of saturated fatty acid food groups in this study were dairy products and butter.
The contents of Cis- unsaturated fatty acids of analyzed foods in this study in general were low.
Oleic acid C18 : 1n9c (cis- MUFA) was the common cis-unsaturated fatty acid.
Omega 3 and Omega 6 fatty acids found in very low concentrations in almost all products tested.
Dairy products and butter contained significantly lower cis-cis PUFA fats compared to other food groups (p ≤ 0.01).
Only two samples (i.e.
sample imported cookies and sample 82 locally French-fry) showed ratios of PUFA / SFA and four samples (i.e.
sample 38 imported cookies, sample 55,70 local cookies and sample 91 locally produced frozen kebab) ratio of Omega6 / Omega3 were within WHO recommended dietary values.
The determined values of 79 food samples analyzed for cholesterol concentration also indicated that the different food category were significantly (p different in cholesterol concentration with high level found in butter.
Foods within the same group also indicated different levels of cholesterol concentration.
In general it is probably safe to conclude that the dietary cholesterol intake by Kurdish people is more than the advised daily cholesterol intake of USDA dietary guidelines for Americans.
Some quality parameters of fat indicated that iodine number of most.
Main Subjects
Topics
No. of Pages
121
Table of Contents
Table of contents.
Abstract.
Chapter One : introduction.
Chapter Two : literature review.
Chapter Three : material and method.
Chapter Four : results and discussion.
Conclusion, recommendation.
References.
American Psychological Association (APA)
Karim, Zida Muhammad. (2010). Fatty acids profile and cholesterol in Ebril food markets. (Master's theses Theses and Dissertations Master). Salahaddin University-Hawler, Iraq
https://search.emarefa.net/detail/BIM-311109
Modern Language Association (MLA)
Karim, Zida Muhammad. Fatty acids profile and cholesterol in Ebril food markets. (Master's theses Theses and Dissertations Master). Salahaddin University-Hawler. (2010).
https://search.emarefa.net/detail/BIM-311109
American Medical Association (AMA)
Karim, Zida Muhammad. (2010). Fatty acids profile and cholesterol in Ebril food markets. (Master's theses Theses and Dissertations Master). Salahaddin University-Hawler, Iraq
https://search.emarefa.net/detail/BIM-311109
Language
English
Data Type
Arab Theses
Record ID
BIM-311109
