DETERMINING THE FATTY ACID CONTENT OF THE MOST COMMON MEAT PRODUCTS IN KERMANSHAH, IRAN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

PASDAR Y.; BAHRAMI GH.; KARVAND F.; KHODADOOST M.; REZAEI M.; NIAZI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JORJANI BIOMEDICINE JOURNAL Year:2013 | Volume:1 | Issue:1 Page(s): 42-51

Download Full-Text

Persian Verion

View:

1,655

Download:

Cites:

Information Journal Paper

Title

DETERMINING THE FATTY ACID CONTENT OF THE MOST COMMON MEAT PRODUCTS IN KERMANSHAH, IRAN

Author(s)

Keywords

FATTY ACIDQ3

GAS CHROMATOGRAPHYQ3

CONVENIENCE FOODSQ2

MEAT PRODUCTSQ3

COMPOSITION OF FATTY ACIDSQ2

Abstract

Background and objectives: High consumption of trans FATTY ACIDs is associated with increased risks cardiovascular diseases, insulin resistance, lipid disorders, diabetes, and possibly cancer. Therefore, most developed countries produce food products with trans FATTY ACID content of 0%-2% to support the consumers. This study sought to determine the amount of FATTY ACIDs in MEAT PRODUCTS and kebabs served in restaurants of Kermanshah, Iran.Methods: In order to determine the percentage of FATTY ACIDs, 69 samples were randomly taken from 14 kinds of MEAT PRODUCTS and kebabs served in restaurants of Kermanshah. To extract the 14 types of FATTY ACIDs, Folch and methylation methods were applied based on the guidelines of the American Oil Chemists’ Society (AOCS). A gas chromatograph equipped with an ion-flame sensor and a 100 m capillary column was used to measure trans FATTY ACIDs.Results: While the highest level of trans FATTY ACIDs was found in loghmeh-kebab (2.3%), the lowest level was detected in breaded shrimp (0.1%) and chicken schnitzel (0.13%). Palmitic acid (C16: 0) was the most common saturated FATTY ACID in restaurant kebabs and had the highest amount in loghmehkebabs (in CONVENIENCE FOODS). Unsaturated FATTY ACIDs had the lowest concentration in restaurant kebabs (39.8-49.44%). Their levels in CONVENIENCE FOODS varied from 49.99% in loghmeh-kebab to 76.11% in sausages. Among all unsaturated FATTY ACIDs, oleic acid (C 18: 1c) and linoleic acid (C 18: 2c) had the highest concentrations in the studied samples.Conclusion: Loghmeh-kebab had the highest tans and saturated FATTY ACID contents among all the evaluated MEAT PRODUCTS. It can thus be a threat to the consumers’ health. Careful monitoring of food products in terms of FATTY ACID types, use of food labeling, and education to change consumption pattern in the country are recommended for public health promotion.

Cites

STUDY OF SATURATED AND UNSATURATED FATTY ACIDS IN CERTAIN FOODS OF IRAN

References

No record.

Cite

APA: Copy

PASDAR, Y., BAHRAMI, GH., KARVAND, F., KHODADOOST, M., REZAEI, M., & NIAZI, S.. (2013). DETERMINING THE FATTY ACID CONTENT OF THE MOST COMMON MEAT PRODUCTS IN KERMANSHAH, IRAN. JORJANI BIOMEDICINE JOURNAL, 1(1), 42-51. SID. https://sid.ir/paper/241542/en

Vancouver: Copy

PASDAR Y., BAHRAMI GH., KARVAND F., KHODADOOST M., REZAEI M., NIAZI S.. DETERMINING THE FATTY ACID CONTENT OF THE MOST COMMON MEAT PRODUCTS IN KERMANSHAH, IRAN. JORJANI BIOMEDICINE JOURNAL[Internet]. 2013;1(1):42-51. Available from: https://sid.ir/paper/241542/en

IEEE: Copy

Y. PASDAR, GH. BAHRAMI, F. KARVAND, M. KHODADOOST, M. REZAEI, and S. NIAZI, “DETERMINING THE FATTY ACID CONTENT OF THE MOST COMMON MEAT PRODUCTS IN KERMANSHAH, IRAN,” JORJANI BIOMEDICINE JOURNAL, vol. 1, no. 1, pp. 42–51, 2013, [Online]. Available: https://sid.ir/paper/241542/en

Related Journal Papers