期刊名称：Pakistan Journal of Analytical & Environmental Chemistry
印刷版ISSN：1996-918X
电子版ISSN：2221-5255
出版年度：2010
卷号：11
期号：1
页码：36-41
语种：English
出版社：National Centre of Excellence in Analytical Chemsitry
摘要：Twelve different brands of potato chips were analyzed for their fatty acid compositions with eminence on trans fatty acid (TFA) using GC-MS. Results of the present study showed that the dominant fatty acids were saturated fatty acids. Among the saturated fatty acids,palmitic acid (23.91–42.64 %) was found in greater amount in all analyzed chips samples. The amount of TFA’s determined was ranged between (4.91–14.13 %). Although there was significant variation in the fatty acid profile of all analyzed chips samples but high amount of palmitic acid and trans fat was commonly observed. The results of present study clearly indicated fat used in the manufacturing of chips was partially hydrogenated and palm oil had major contribution. The high level of trans as well as saturated fat is startling issue for the health of consumers..
