EVALUATION THE RATE OF TRANS FATTY ACIDS ISOMERS IN GHEE AND TAIL SHEEP CONSUMPTION IN LORESTAN

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HEDAYATIFAR R.

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Journal: Yafteh Year:2017 | Volume:19 | Issue:2 (72) Page(s): 1-8

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Title

EVALUATION THE RATE OF TRANS FATTY ACIDS ISOMERS IN GHEE AND TAIL SHEEP CONSUMPTION IN LORESTAN

Author(s)

HEDAYATIFAR R. | Issue Writer Certificate

Keywords

TRANS FATTY ACIDSQ3

GHEEQ3

TAIL SHEEPQ1

GAS CHROMATOGRAPHYQ2

Abstract

Background: TRANS FATTY ACIDS are known as the most harmful type of dietary fats. Food and Drug Administration (FAD) has announced that TFAs consumption should be reduced to less than 1% of energy consumption. The aim of this study was to compare the amount of fatty acids with emphasis on TRANS FATTY ACIDS of GHEE (animal oil) and TAIL SHEEP.Materials and Methods: 10 samples of GHEE and 5 samples of TAIL SHEEP were transformed into methyl ester and analysis of fatty acid methyl esters were performed by GAS CHROMATOGRAPHY (GC) with 100 meter capillary column and flame ionization detector (1m lit injected to GC).Results: Results show that total trans fatty acid in TAIL SHEEP samples were 4.3±2.5 and total saturated fatty acid were 47.6±4.7 g/100g fat, and in GHEE oil samples were 0.3±0.1 and 40.7±6.4 g/100g fat, respectively.Conclusion: GHEE and TAIL SHEEP contains high percentage of saturated fatty acids including trans and saturated fatty acids. Therefore, people who consume these foods may put themselves at elevated risk of cardiovascular disease.

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APA: Copy

HEDAYATIFAR, R.. (2017). EVALUATION THE RATE OF TRANS FATTY ACIDS ISOMERS IN GHEE AND TAIL SHEEP CONSUMPTION IN LORESTAN. YAFTEH, 19(2 (72)), 1-8. SID. https://sid.ir/paper/79815/en

Vancouver: Copy

HEDAYATIFAR R.. EVALUATION THE RATE OF TRANS FATTY ACIDS ISOMERS IN GHEE AND TAIL SHEEP CONSUMPTION IN LORESTAN. YAFTEH[Internet]. 2017;19(2 (72)):1-8. Available from: https://sid.ir/paper/79815/en

IEEE: Copy

R. HEDAYATIFAR, “EVALUATION THE RATE OF TRANS FATTY ACIDS ISOMERS IN GHEE AND TAIL SHEEP CONSUMPTION IN LORESTAN,” YAFTEH, vol. 19, no. 2 (72), pp. 1–8, 2017, [Online]. Available: https://sid.ir/paper/79815/en

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