GC-MS Evaluation of Fatty Acid Profile and Lipid Bioactive of Partially Hydrogenated Cooking Oil Consumed in Pakistan

Evaluation of Cooking Oil

Authors

  • Syed Tufail Hussain Sherazi National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro-76080, Pakistan
  • Aftab Ahmed Kandhro PCSIRLaboratories Complex Karachi, Shahrah-e-Dr. Salimuzzaman Siddiqui, Karachi-75280, Pakistan
  • Sarfaraz Ahmed Mahesar National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro-76080, Pakistan
  • Mohammad Younis Talpur National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro-76080, Pakistan
  • Aijaz Ali Bhutto National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro-76080, Pakistan

Keywords:

GC-MSD, fatty acid profile, tocopherols, phytosterols, edible fats and   oils

Abstract

 

Evaluation of fatty acid profile including trans fat and lipid bioactive (tocopherol and sterol contents) of most commonly used vanaspati ghee and cooking oil brands was made by gas chromatography coupled with mass spectrometer detector (GC-MSD). Among the saturated fatty acids (SFA), palmitic and stearic acid were dominant fatty acids; the mean value of SFA in ghee and oil was 44.98 and 30.83%, respectively. Mean values of monounsaturated, polyunsaturated and trans fatty acids in ghee were 47.51, 7.49 and 8.08%, and in oil 49.26, 19.90 and 0.91%, respectively. a-Tocopherol was the major tocopherol while campesterol, stigmasterol and sitosterol were main phytosterols in terms of their   quantity.

 

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Published

2010-12-27

How to Cite

Hussain Sherazi, S. T., Kandhro, A. A., Mahesar, S. A., Talpur, M. Y., & Bhutto, A. A. (2010). GC-MS Evaluation of Fatty Acid Profile and Lipid Bioactive of Partially Hydrogenated Cooking Oil Consumed in Pakistan: Evaluation of Cooking Oil. Biological Sciences - PJSIR, 53(6), 316–322. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/487

Issue

Vol. 53 No. 6 (2010): Pakistan Journal of Scientific and Industrial Research

Section

Articles