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KMID : 1134820110400111562
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 11 p.1562 ~ p.1568
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Study of Trans Fatty Acids and Saturated Fatty Acids in Child-favored Foods
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Yoon Tae-Hyung
Lee Sung-Min
Shin Hee-Jun
Hong Jin
No Ki-Mi
Park Kyoung-Sik
Leem Dong-gil
Lee Kwang-ho
Jeong Ja-Young
Lee Soo-Yeon
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Abstract
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We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2±6.9 (range: 4.6～41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9±5.8 (range: 14.1～39.5) g/100 g food, 15.7±7.9 (range: 1.4～30.0) g/100 g food, and 9.5±3.4 (range: 4.5～18.5) g/100 g food, respectively.
Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6±4.8 (range: 2.0～22.7) g/100 g food, 11.2±4.0 (range: 4.8～23.2) g/100 g food, 6.9±4.1 (range: 0.6～15.4) g/100 g food, 3.0±1.0 (range: 1.0～5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.
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KEYWORD
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child-favored food, trans fatty acid, saturated fatty acid, total crude fat, GC
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