tailieunhanh - Determination of saturated fat, unsaturated fat, and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatography

In this study, we used the reliable GC-FID/MS technique to analyze the methyl ester derivatives of 37 different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmitic acid, whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amount of monounsaturated and polyunsaturated fats is quite low. | Cite this paper Vietnam J. Chem. 2023 61 S2 143-148 Research Article DOI Determination of saturated fat unsaturated fat and trans fat in commercial instant noodles based on the analysis of fatty acid composition by gas chromatography Nguyen Khanh Hung1 2 Nguyen Phuong Trang1 2 Nguyen Huy Du1 2 3 1 Faculty of Chemistry University of Science 227 Nguyen Van Cu Road District 5 Ho Chi Minh City 70000 Viet Nam 2 Vietnam National University of Ho Chi Minh City Vo Truong Toan Road Linh Trung Ward Thu Duc City Ho Chi Minh City 70000 Viet Nam 3 Central Laboratory of Analysis University of Science 227 Nguyen Van Cu Road District 5 Ho Chi Minh City 70000 Viet Nam Submitted February 23 2023 Revised May 7 2023 Accepted May 30 2023 Abstract In the food processing sector it is crucial to identify the composition and fat content of items that have undergone heat-processing. The total fat content is the primary factor used to determine the fat content of instant noodle products. As a result a technique must be developed to identify fat content by determination of fatty acid composition particularly trans fatty acids. In this study we used the reliable GC-FID MS technique to analyze the methyl ester derivatives of 37 different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmitic acid whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amount of monounsaturated and polyunsaturated fats is quite low. Trans fat level was almost non-existent in all samples. The amounts of palmitic acid and oleic acid in the samples ranged from to and to respectively as did linoleic acid and stearic acid. Monounsaturated and polyunsaturated fatty acid concentration ranged from to and to respectively. The proportion of polyunsaturated fat to saturated fat was quite low. Therefore it is essential to have procedures in place .