Evaluation of Trans Fat in Vermicelli by Fourier Transform Infrared Spectroscopy in Combination with Chemometric Technique

Since there is limited knowledge about trans fat levels in snack foods available in Pakistan. This study aimed to determine trans fat content in fried vermicelli (a common snack food). It is prepared in partially hydrogenated oil (ghee), which is the main cause of trans fat formation. Twenty-one fri...

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Bibliographic Details
Published in:Journal of the Chemical Society of Pakistan 2020-06, Vol.42 (3), p.468-468
Main Authors: Sarfaraz Ahmed Mahesar, Sarfaraz Ahmed Mahesar, Taimoor Hassan Shaikh, Taimoor Hassan Shaikh, Zahid Hussain Shar Ghulam Abbas Kandhro, Zahid Hussain Shar Ghulam Abbas Kandhro, Abdul Rauf Khaskheli and Syed Tufail Hussain Sherazi, Abdul Rauf Khaskheli and Syed Tufail Hussain Sherazi
Format: Article
Language:English
Subjects:
Infrared spectroscopy
Lipids
Methods
Pasta products
Snack foods
Trans fatty acids
Type 2 diabetes
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Summary:Since there is limited knowledge about trans fat levels in snack foods available in Pakistan. This study aimed to determine trans fat content in fried vermicelli (a common snack food). It is prepared in partially hydrogenated oil (ghee), which is the main cause of trans fat formation. Twenty-one fried vermicelli samples were collected from different local shops of Hyderabad, Pakistan and subjected to oil extraction by using Soxhlet method. Partial least square regression model was developed to quantify trans fats in fried vermicelli using FTIR spectroscopy. Total oil content in fried vermicelli ranged between 17.28- 32.99%. FTIR results revealed that fried vermicelli showed trans fats in between 7.3-20.9% in extracted oil, whereas total trans fat in food was ranged at 1.3-5.9%. The FTIR data of trans fat was compared with GC-MS data and found comparable results (pandgt;0.05). Presence of high trans fat in fried vermicelli is an alarming issue for the health of consumers.
ISSN:0253-5106
DOI:10.52568/000642