بررسی میزان اسیدهای چرب اشباع و ترانس در چند نوع شیرینی قنادی در شهر کرمانشاه
محورهای موضوعی : میکروبیولوژی مواد غذایینوشین مردافکن 1 , فرانک بیک محمدی 2 , شهین احمدی 3
1 - مربی گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
2 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
3 - استادیار گروه شیمی، دانشکده علوم، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
کلید واژه: اسیدچرب ترانس, اسید چرب اشباع, شیرینی قنادی, کروماتوگرافی گازی,
چکیده مقاله :
مقدمه: ارتباط مستقیم میزان مصرف اسیدهای چرب اشباع و ترانس با بیماری های قلبی و عروق کرنر به اثبات رسیده است، اما هنوزاطلاعات محدودی در مورد محتوی اسیدهای چرب اشباع و ترانس در شیرینیهای قنادی ایرانی وجود دارد. در این تحقیق، ترکیباسیدهای چرب در چند نوع شیرینی قنادی مورد بررسی قرار گرفته و میزان اسیدهای چرب اشباع و ترانس تعیین و با استانداردهای مربوطهمورد مقایسه قرار گرفته است.مواد و روشها: بدین منظور چهار نوع شیرینی قنادی پرمصرف از گروههای شیرینی خشک، تر، نیمهخشک و سرخکردنی انتخاب و از سهقنادی معروف در سطح شهر و با شش تکرار در طول شش ماه تهیه گردید. نمونههای روغن پس از استخراج از بافت شیرینی و آماده سازیبصورت متیل استر بوسیله دستگاه کروماتوگرافی گاز مایع مجهز به ستون - BPX70 بطول 100 متر و دتکتور شعله ساز یونی FID آنالیزگردید.یافتهها: نتایج نشان داد اسید چرب اشباع عمده در همه انواع شیرینی اسید پالمیتیک بوده که مقدار آن از 25 تا 35 % برای نمونه هایمختلف متغیر بود. پس از آن اسید استئاریک از 5 تا 10 % متفاوت بود. عمده ترین اسید چرب ترانس اسید الایدیک بود که به جز پیراشکیکه مقداری معادل کمتر از 1% داشت در سایر موارد از 7 تا 13 % متغیر بود. در مجموع مقدار اسید چرب اشباع و اسید چرب ترانس نمونه هایشیرینی بسیار بالاتر از استاندارد بود، به صورتیکه، در سه برند مختلف B ، A و C ، مجموع میزان اسیدهای چرب ترانس در نان برنجی به13.13 ، 8.03 ، 11.45% ، در شیرینی دانمارکی 15.67 ، 15.25 و 16.78% و در شیرینی ناپلئونی 11.82 ، 15.90 و 11.46% بوده و پیراشکی حاوی کمترین (4.15 ، 4.02 و 3.20%) مقدار بود.نتیجه گیری: با توجه به نتایج بدست آمده نیاز به بررسی بیشتر و جایگزین کردن روغنهای مورد استفاده درفرمولاسیون این شیرینی ها باروغن های مناسب از نظر تغذیه ای میباشد.
Introduction: There is a relationship between the consumption of saturated, trans fatty acidsand coronary heart disease, however there are unresolved matters to be concerned about thecontent of saturated and trans fatty acids in Iranian confectionery sweets.Materials and Methods: Four types of confectionary sweets popular and consumedfrequently consisted of dry, semi-dry, wet and frying types were selected and purchased fromthree famous confectionary shops with six replicate orders during six month periods. The oilsamples after extraction were subjected to methylation to prepare methyl ester of the fattyacids. The methyl ester samples were injected to a gas chromatography equipped with BPX70capillary column and Flame Ionisation Detector where the firm identification was made bycomparison with standards.Results: The results showed that the major saturated fatty acid in all the pastries was palmiticacid accounting for 25 to 35 % for different samples. The other major saturated fatty acid wasstearic acid ranging 5 to 10%. The unsaturated fatty acid; elaidic acid (C18:1t) accounted for7 to 13%, expect for Doughnut that was less than 1%. In total the amount of saturated fattyacids and trans fatty acid of the samples was much higher than the minimum standardtherefore total TFA content in Nan Brenji A, B and C brands were13.3, 8.03 and 11.45,respectively. The values of TFA in Danish type were 15.67, 15.25 and 16.78, respectivelyand in Napeloni type was11.82, 15.9 and 11.46, respectively.Conclusion: It is necessary and advisable to replace the edible oils containing high trans fattyacids in the formulation of these sweets with healthier ones containing lower trans content.
Anon. (2019). Biscuit- Specifications and test methods. Iranian National Standardization Organization. 8th Revision. (NO.37). http://standard.isiri.gov.ir/StandardView.aspx?Id=51678 [In Persian]. Anon. (1978). Nan – E Brenti (rice cookie). Iranian National Standardization Organization. 1st Edition. (No 1819). http://standard.isiri.gov.ir/StandardView.aspx?Id=3881 [In Persian]. Anon. (2016). Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 2: Preparation of fatty acid methyl esters. Iranian National Standardization Organization. 1st Edition. (NO.13126-2). http://standard.isiri.gov.ir/StandardView.aspx?Id=47172[In Persian]. Anon. (2016). Animal and vegetable fats and oils- Gas chromatography of fatty acid methyl esters- Part 4: Determination by capillary gas chromatography. Iranian National Standardization Organization. 1st Edition. (NO.13126-4). http://standard.isiri.gov.ir/StandardView.aspx?Id=43106 [In Persian]. Bahrami, Gh., Mirzaeei, Sh., Kiani, A. & Atefi, G. (2003). Assessment of Profile of Fatty Acids and Trans Fats in Hydrogenated Oils in Iran. Journal of Kermanshah University of Medical Sciences (BEHBOOD), 7 (1), 1-10 [In Persian].
Chowdhury, R. Steur, M., Partel, P.S. & Franco, O. M. (2016). Handbook of lipids in Human Function. Elsevier, London.
Costa, N., Cruz, R., Graca, P., Breda, J. & Casel, S. (2016). Trans fatty acids in the Portuguese food market. Food Control, 64, 128-134.
Dias, F. S. L., Passos, M. E. A., Carmo, M. G. T., Lopez, M. L. M. & Mesquita, V. L. V. (2015). Fatty acid profile of biscuits and salty snaks consumed by Brazilian college students. Food Chemistry, 171, 351-355.
Martin, C. A., Cavapelli, R., Visantainer, J. V., Mastsusshita, M. & Souza, N. E. (2005). Trans fatty acid content of Brazilian biscuits. Food Chemistry, 93, 445-448. Mobaraki, A. & Nakhaei Moghadam, T. (2014). Investigationof Fat Content and Fatty Acid Composition in the Most Consumed Sweetamong the Citizens of Zahedan.3rdNational Conference on Food science and Technology. Quchan, Iran [ In Persian]. Mirzaeei, Sh., Kiani, A., Sheikholeslami A. & Bahrami, Gh. (2004). Profile of Fatty Acids and Trans Isomers Contentin Margarinesof Iranian market (1381). Journal of Kermanshah University of Medical Sciences (BEHBOOD), 8 (3), 1-9 [In Persian]. Nazari, B., Asgary, S., Sarrafzadegan, N., Saberi, S., Azadbakht, L. & Esmaillzadeh, A. (2009). Evaluation of Types and Amounts of Fatty Acid Content in Some Most Consumed Iranian Fast Foods. Journal of Isfahan Medical School, 27 (99), 526-534 [In Persian].
Perez-Farinos, N., Re Saavedra, M. A. D., Villalba, C. V. & Dios, T. R. (2016). Trans-fatty acid content of food products in Spain in 2015.GacSanit, 30(5), 379-389. Rezaeinezhad, M., Farmani, J. & Esmaeili, M. (2014). Evaluation of Efficiency of Soybean Oil in Frying Bamiye Confectionery. Third National Conference on Food Security, Savadkooh, Iran [In Persian].
Richtar, E. K., Shawish, K. A., Scheeder, M. R. L. & Colombani, P. C. (2009). Trans fatty acid content of selected Swiss foods: The Trans Swiss Pilot Study. Journal of Food Composition and Analysis, 22, 479-484.
Roe, M., Pinchen, H., Church, S., Elahi, S., Faron-Wilson, M. M., Buttriss, J. & Finglas, P. (2012). Trans fatty acids in a range of UK processed foods. Food Chemistry, 140(3), 427-431. Sisakhtnezhad, S., Sheikhol-Islami, A., Kiani, A., Mohammadi, B., Darzi-Ramandi, M., Parvin, N. & Bahrami, G. (2009). Evaluation of the Stability of Fatty Acid Content of Natural Lipid and Frying Oils Available on the Iranian Market during Frying. Journal of Kermanshah University of Medical Sciences (BEHBOOD), 12(4), 343-357 [In Persian]. Samadzad, S., Yeganeh, S., Khalil Banihabib, E., Rahimirad, A. & Forouzan, Sh.
(2008). Investigation level of Trans and Saturated Fatty Acids in Hydrogenated Oil and Margarines in the Markets of West Azerbaijan. 18th National Congress of Food Technology. Mashhad, Iran [In Persian].
Saunders, D., Jones, S., Devane, G. J., Scholes, P., Lake, R. J. & Paulin, S. M. (2008) Trans fatty acids in the New Zealand food supply. Journal of Food Composition and analysis, 21, 320-325.
Saadeh, C., Toufeili, I., Habal, Z. M. & Nasreddine, L. (2015). Fatty acid composition including trans-fatty acids in selected cereal-based baked snaks from Lebnan. Journal of Food Composition and Analysis, 41, 81-85.
Trattner, S., Becker, W., Wretling, S. & Mattisson, V. (2015). Fatty acid composition of Swedish bakery products with emphasis on trans-fatty acids. Food Chemistry, 175, 423-430.
Anon. (2019). Biscuit- Specifications and test methods. Iranian National Standardization Organization. 8th Revision. (NO.37). http://standard.isiri.gov.ir/StandardView.aspx?Id=51678 [In Persian]. Anon. (1978). Nan – E Brenti (rice cookie). Iranian National Standardization Organization. 1st Edition. (No 1819). http://standard.isiri.gov.ir/StandardView.aspx?Id=3881 [In Persian]. Anon. (2016). Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 2: Preparation of fatty acid methyl esters. Iranian National Standardization Organization. 1st Edition. (NO.13126-2). http://standard.isiri.gov.ir/StandardView.aspx?Id=47172[In Persian]. Anon. (2016). Animal and vegetable fats and oils- Gas chromatography of fatty acid methyl esters- Part 4: Determination by capillary gas chromatography. Iranian National Standardization Organization. 1st Edition. (NO.13126-4). http://standard.isiri.gov.ir/StandardView.aspx?Id=43106 [In Persian]. Bahrami, Gh., Mirzaeei, Sh., Kiani, A. & Atefi, G. (2003). Assessment of Profile of Fatty Acids and Trans Fats in Hydrogenated Oils in Iran. Journal of Kermanshah University of Medical Sciences (BEHBOOD), 7 (1), 1-10 [In Persian].
Chowdhury, R. Steur, M., Partel, P.S. & Franco, O. M. (2016). Handbook of lipids in Human Function. Elsevier, London.
Costa, N., Cruz, R., Graca, P., Breda, J. & Casel, S. (2016). Trans fatty acids in the Portuguese food market. Food Control, 64, 128-134.
Dias, F. S. L., Passos, M. E. A., Carmo, M. G. T., Lopez, M. L. M. & Mesquita, V. L. V. (2015). Fatty acid profile of biscuits and salty snaks consumed by Brazilian college students. Food Chemistry, 171, 351-355.
Martin, C. A., Cavapelli, R., Visantainer, J. V., Mastsusshita, M. & Souza, N. E. (2005). Trans fatty acid content of Brazilian biscuits. Food Chemistry, 93, 445-448. Mobaraki, A. & Nakhaei Moghadam, T. (2014). Investigationof Fat Content and Fatty Acid Composition in the Most Consumed Sweetamong the Citizens of Zahedan.3rdNational Conference on Food science and Technology. Quchan, Iran [ In Persian]. Mirzaeei, Sh., Kiani, A., Sheikholeslami A. & Bahrami, Gh. (2004). Profile of Fatty Acids and Trans Isomers Contentin Margarinesof Iranian market (1381). Journal of Kermanshah University of Medical Sciences (BEHBOOD), 8 (3), 1-9 [In Persian]. Nazari, B., Asgary, S., Sarrafzadegan, N., Saberi, S., Azadbakht, L. & Esmaillzadeh, A. (2009). Evaluation of Types and Amounts of Fatty Acid Content in Some Most Consumed Iranian Fast Foods. Journal of Isfahan Medical School, 27 (99), 526-534 [In Persian].
Perez-Farinos, N., Re Saavedra, M. A. D., Villalba, C. V. & Dios, T. R. (2016). Trans-fatty acid content of food products in Spain in 2015.GacSanit, 30(5), 379-389. Rezaeinezhad, M., Farmani, J. & Esmaeili, M. (2014). Evaluation of Efficiency of Soybean Oil in Frying Bamiye Confectionery. Third National Conference on Food Security, Savadkooh, Iran [In Persian].
Richtar, E. K., Shawish, K. A., Scheeder, M. R. L. & Colombani, P. C. (2009). Trans fatty acid content of selected Swiss foods: The Trans Swiss Pilot Study. Journal of Food Composition and Analysis, 22, 479-484.
Roe, M., Pinchen, H., Church, S., Elahi, S., Faron-Wilson, M. M., Buttriss, J. & Finglas, P. (2012). Trans fatty acids in a range of UK processed foods. Food Chemistry, 140(3), 427-431. Sisakhtnezhad, S., Sheikhol-Islami, A., Kiani, A., Mohammadi, B., Darzi-Ramandi, M., Parvin, N. & Bahrami, G. (2009). Evaluation of the Stability of Fatty Acid Content of Natural Lipid and Frying Oils Available on the Iranian Market during Frying. Journal of Kermanshah University of Medical Sciences (BEHBOOD), 12(4), 343-357 [In Persian]. Samadzad, S., Yeganeh, S., Khalil Banihabib, E., Rahimirad, A. & Forouzan, Sh.
(2008). Investigation level of Trans and Saturated Fatty Acids in Hydrogenated Oil and Margarines in the Markets of West Azerbaijan. 18th National Congress of Food Technology. Mashhad, Iran [In Persian].
Saunders, D., Jones, S., Devane, G. J., Scholes, P., Lake, R. J. & Paulin, S. M. (2008) Trans fatty acids in the New Zealand food supply. Journal of Food Composition and analysis, 21, 320-325.
Saadeh, C., Toufeili, I., Habal, Z. M. & Nasreddine, L. (2015). Fatty acid composition including trans-fatty acids in selected cereal-based baked snaks from Lebnan. Journal of Food Composition and Analysis, 41, 81-85.
Trattner, S., Becker, W., Wretling, S. & Mattisson, V. (2015). Fatty acid composition of Swedish bakery products with emphasis on trans-fatty acids. Food Chemistry, 175, 423-430.