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Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

Mahmudur Rahman
Department of Chemistry, Jagannath University, Dhaka-1100, Bangladesh

Bidhan Chandra Paul
Department of Chemistry, Bangladesh University of Engineering and Technology, Dhaka-1000, Bangladesh

Ayesha Sharmin
Department of Chemistry, Bangladesh University of Engineering and Technology, Dhaka-1000, Bangladesh

Mohammad Lokman Hossain
Department of Chemistry, Jagannath University, Dhaka-1100, Bangladesh

Subrata Chandra Roy
Department of Chemistry, Jagannath University, Dhaka-1100, Bangladesh

Mala Khan
Designated Reference Institute for Chemical Measurements, BCSIR, Dhaka-1205, Bangladesh

Md Juwel Hosen
Designated Reference Institute for Chemical Measurements, BCSIR, Dhaka-1205, Bangladesh

Md Mainul Hossain
Department of Biochemistry and Microbiology, North South University, Dhaka-1229, Bangladesh

Abstract/ Executive Summary:

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD).

Keywords: Chicken, Fast food, Trans fatty acids, Saturated fatty acids, Monounsaturated fatty acids, Polyunsaturated fatty acids

Location: Dhaka City

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Fresh and processed food

Objectives:

To find the presence of any harmful trans fatty acids in Chicken Fast Foods .

Methodology:

For ATR-FTIR analysis, standard trans fatty acids such as palmitelaidic acid (C16:1, trans-9) and elaidic acid (C18:1, trans-9) were procured from Santa Cruz Biotechnology and trans- vaccenic acid (C18:1, trans-11) was purchased from Sigma-Aldrich. For GC-FID analysis, reference standard- Supelco 37 Component FAME Mix (CRM47885) was purchased from Sigma Aldrich. Chicken Winglet (A), Chicken Hot Wings (B) and Fiery Grilled Chicken (E) were collected from Dhanmondi, Dhaka. Chicken Drumst (C) and Chicken Botik (D) were collected from Mohammadpur, Dhaka. Chicken Meatballs (F) and Chicken Nuggets (G) were collected from Mirpur, Dhaka. Soxhlet extraction method was performed to extract fatty acids from the different samples. No cleanup procedure was performed as it may wash away fatty acids from the samples. Trans fatty acids (TFAs) were determined using attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC- FID). ATR-FTIR of liquid samples was performed in an ATR sample cell with a zinc selenide (ZnSe) crystal from IRprestige-21 Shimadzu (Japan) Spectrometer. ZnSe crystal was mounted in the sample compartment of the spectrometer. All standards and samples were scanned over the range of 4000-650 cm^-1 by 16 scans with a resolution of 4 cm^-1. The ATR crystal was carefully cleaned by wiping with soft tissue paper and propanol to remove any lipophilic or hydrophilic residues from the previous sample. A fresh background spectrum of air was taken before recording the spectra of each standard and sample. GC-FID was performed in a Shimadzu, GC- 2010 Plus (Tokyo, Japan) gas chromatograph fitted with a fused silica polar capillary column (75 m x 0.18 mm i.d x 0.14 µm film thickness) coated with poly(biscyanopropyl siloxane) and flame ionization detector. GC-FID analysis was performed under following conditions: Initial column temperature was maintained at 180ºC and held for 45 min. Then the temperature was increased to a final temperature of 240ºC at a rate of 4ºC/min and hold for 15 min. Injector temperature: 250ºC, Injected volume: 1 µL, Injection mode: split, split ratio- 50:1. Detector temperature: 250ºC, column flow rate: 0.34 mL/min and carrier gas: nitrogen. Samples were grinded as fine as possible without any pretreatment. Fatty acids in various food samples were extracted by the Soxhlet extraction method (Daugherty et al. 1983). 10 g of grinded food sample was accurately weighed and was put into a cellulose-extraction thimble, which was covered with cotton wool. 150 mL chloroform/methanol solvent (2:1, v/v) was taken in a round bottom flask and used to extract fatty acids under reflux for 8 hours at 70ºC. Solvent was removed from the extract by using rotary evaporator and dried at 40-60ºC for 1 hour. Fatty acids were converted into fatty acid methyl esters (FAMEs) for GC-FID analysis. FAMEs were prepared according to method AOAC 969.33. To prepare FAME, lipids/ fats were hydrolyzed with methanolic KOH solution and the hydrolyzed lipids/ fats were transesterified by using BF3-methanol complex solution. Finally FAMEs were extracted with petroleum ether.

Source of Information: Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

Article Link (Online Journal): DOI: https://doi.org/10.3329/jbas.v43i1.42232

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in the fast food samples. None of the fast food samples that have been analyzed contain any trans fatty acids. The results of ATR-FTIR spectroscopy were found in good agreement with the results of GC-FID. All fast food samples contained omega-6 (linoleic acid) fatty acids in various amounts ranging from 8.30% to 18.90%. The ratio of omega-6 and omega-3 in Chicken Botik (D) was 2.32:1. This ratio is in the acceptable range. Except sample D, none of the fast food sample contains linolenic acid (omega-3). Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids which are 28.73% and 25.92%, respectively. Intake of saturated fat is known to increase low density lipoprotein (LDL) cholesterol, and therefore has been associated with increased risk of cardiovascular disease (CVD).

Knowledge Management: Journal