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Fatty Acid Profile of Fast Foods, Traditional Snacks and Sweetmeats of Bangladesh

Meher Un Nessa*
Environmental Science Discipline, Khulna University, Khulna-9208, Bangladesh

Abu Torab M. A. Rahim
Institute of Nutrition and Food Science, University of Dhaka, Dhaka –1000, Bangladesh

Yearul Kabir
Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka, Bangladesh

Abstract/ Executive Summary:

A total of 184 samples from 18 varieties of commercial fast foods, traditional snacks and sweetmeats of Dhaka city were examined for fatty acid composition, percentage of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and saturated fatty acid (SFA). Fatty acid methyl esters prepared from lipid extracts were analyzed by gas-liquid chromatography using capillary columns. The percentage of total fatty acid of these foods was determined. In general, traditional snacks showed high proportion of SFA (ranged 24.4- 65.5%) and fast foods showed high proportion of PUFA (ranged 11.9-52.8%). The MUFA content, on the other hand, in all foods ranged 29.8-42.3% with a predominant contribution by oleic acid (18:1). The findings of the study showed that these Bangladeshi commercial fast foods and traditional snacks were high in SFA especially in chicken patties (50.2%), beef pizza (48.1%), beef patties (46.6%), and all sweetmeats (ranged 52.8-65.5%) except kalojam (35.6%). The source of SFA in the fat fraction was basically animal fats and palm oil. The experimental results showed that the Bangladeshi young urbanites who are accustomed to fast foods culture seem to be in the risk of high energy intake with an excessive share of SFA.

Keywords: Fatty acid, Fast food, Snacks, Bangladesh

Location: Popular fast food shops of Dhaka city

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Sweets, Snacks

Objectives:

Rahim et al. (2002) and Nessa et al. (2002) recently had examined some selected fast food and traditional snack foods popularly consumed by the young urbanites for their proximate composition, lipid composition, salt, dietary fiber, and energy. Some of these foods were found to contain high amount of energy and sodium but low amount of dietary fiber. High energy usually comes from high amount of fat and sugar used as ingredients. The present paper examines the fatty acid profile of these foods.

Methodology:

Samples: A total of 184 samples from 18 varieties of Bangladeshi commercial fast foods and traditional snacks samples were collected at random from four popular fast food shops of Dhaka city. Selected food samples were: beef products (burger, patties, and pizza), chicken products (burger, hotdog, pizza, roll, sandwich, and chicken fry), traditional snacks (beef samocha and beef kebab), traditional sweetmeats (chamcham, kalojam, rashogolla, saundesh, and rashomalai), and traditional beverage (lassee). All samples were obtained without the dressing materials e.g., sauce, cheese, mayonnaise, etc. Solid samples were collected as one single piece of their serving size while liquid and semi-liquid samples were collected as per their selling units used by fast-food shops. After collection, weight of the serving size was determined and then stored in a refrigerator till analysis. The time between collection and analysis was not longer than 24 hours. Before analysis, samples were first blended and then grounded in order to homogenize. Portions of homogenized samples were taken for total lipid extraction.

Extraction of lipids: Lipids were extracted from the samples using the method of Folch et al. (1957). Briefly, food samples (10.00 ± 0.01 g) were added with 45 ml of chloroform-methanol (2:1 v v-1) solution and incubated at 37°C for 30 min in a water bath followed by homogenization for 2 min. The homogenate was filtered and the volume was measured. A 0.9% aqueous NaCl solution was added (20% v v-1) to the filtrate and mixed well. The upper phase was discarded and the volume of the lower phase was adjusted to 40 ml with methanol. Aliquots of this solution were used for analysis.

Determination of fatty acid composition: Fatty acid composition of the collected fast foods and traditional snacks samples were analyzed by gas-liquid chromatography (GLC) using capillary columns. Fatty acid methyl esters were prepared from lipid extracts by transmethylation according to the procedure of the ISO (International Organization for Standardization) (Anon, 1978), using a 2 mol l-1 KOH in methanol and n-heptane. The analyses were performed using a Philips chromatograph model PU-4500 with FID (Flame Ionization Detector) coupled to an automatic integrator (Shimadzu C-R6A, Chromatopac, Japan). An aliquot (0.2 µl) of methyl ester sample (10 mg ml-1) was injected in the gas chromatograph with a flame ionization detector. Fatty acids were separated in a glass column (6ft x 1/8 inch SS) coated with fused silica (GP3% SP-2310/2% SP2300 on 100/120 chromosorb WAW) as stationary phase. Carrier gas was nitrogen with a constant flow rate (20 ml min-1). The gas chromatograph was at isothermal condition. Column temperature was maintained at 185 ^oC. The injector and the detector temperature were 220 and 240^oC respectively. All peaks of fatty acid methyl esters were identified by comparison of their retention times with appropriate known standards (Sigma, U.S.A). Data were calculated as normalized area percentages of fatty acids. According to our chromatographic conditions no response factor correction was applied.

Source of Information: Khulna University Studies, 9(1): 85-90, 2008

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Bangladesh is now experiencing a fast food culture especially in urban areas. But concern has been expressed by many scientists about the nutritional impact of such foods on the diet and health of consumers. Percentage composition of total fatty acids of these Bangladeshi commercial fast foods and traditional snacks were found high in SFA. As nutrient adequacy or nutrient density of a food item and its frequency of intake can profoundly affect the degree of compliance with a recommended healthful diet an effective dietary education for the Bangladeshi young urbanites who are accustomed to fast foods culture is needed to improve their dietary habits.

Knowledge Management: Journal