Comparative Study of Total Fat, Trans and Saturated Fatty acids Contents of theIndustrial and Guild-fried Foods in Iran

Background and objectives: the quantity of absorbed oil in fried foods is a concern issue due to the presence ofunhealthy trans fatty acids and alteration of nutrients and consequently their effects on public health. therefore, the aim ofthe present study was to investigate fat contents of the guild and industrial fried foods in iran and compare these contentvalues with those of the national standards.materials and methods: in this study, total fat, saturated and trans fatty acid contents of 142 industrial (potato chips,shoestring potatoes and onions) and guiled (potato chips, potatoes, onions and garlics) fried foods from various regions ofiran in two consecutive years were assessed. first, soxhlet extraction was used to extract fats. then, all free acids weremethyl-esterified and detected using gas chromatography. compliance of total fat, saturated fatty acid and trans fatty acidcontents of each fried food with iranian national standards (ins) was assessed. significant differences between the meansof fatty acid composition of the fried foods were reported using anova and duncan post hoc tests (p < 0.05).results: the mean fat concentrations of industrial (41.30%) and guild potato chips (42.89%) in 2017 and industrial potatochips (38.83%) in 2019 were higher than the iranian national standards (38% w/w). the mean of saturated and trans fattyacids in the oily phase of guild potato chips was statistically different in 2017 and 2019 (p < 0.05). significant differenceswere seen between the quantities of saturated fatty acids in the oily phase of shoestring potatoes in 2017 and 2019, while nosignificant differences were seen between the total fat, saturated and trans fatty acids of guild-fried potatoes in 2017 and2019 (p < 0.05). furthermore, levels of trans fatty acids in the oily phase of industrial fried onions (2.23%) and guild-friedgarlics (2.41%) in 2019 were above the iranian national standards (2% w/w).conclusions: it seems that actions are needed to decrease the absorbed fats by fried products.