Keywords: Fried vermicelli Soxhlet extraction Fatty acids GC-MS FTIR ChemometricsIntroduction. Snacks are common food throughout the world including subcontinent. Most of the snack foods are prepared in oil and fat. In current study, fried vermicelli (common snack food) was selected to evaluate the quality as it is largely consumed in many countries.Materials and methods. Fried vermicelli was subjected for the extraction of total oil by applying Soxhlet extraction method using hexane as a solvent. Fatty acid composition of extracted fried vermicelli oil was checked on GC-MS. Similarly, FTIR spectroscopy was also used to record the spectra of same oil for the development of simple methodology to quantify fatty acid groups and ratios.Results and discussion. High percentage of oil content was observed in all fried vermicelli samples (19.77-32.99%). Fatty acid composition exposed that palmitic (34.6-47.5%), stearic (4.76 to 10.6%), oleic (27.2-37.0%) and elaidic acid (12.0-24.3%) were predominant fatty acids among saturated and monounsaturated fatty acids. While polyunsatured fatty acids were observed comparatively in less quantity in fried vermicelli (0.66 to 5.99 %). The presence of higher trans fatty acids indicated that fried vermicelli was prepared in hydrogenated oil. Fatty acid ratios of some important groups were observed in the range of 0.72-1.92 SFA/UFA, 0.013-0.130 cis PUFA/SFA, 0.1 to 1.81 trans FA/cis FA, 0.01 to 0.097 cis PUFA/SFA + TFA, 27.7-37.05 cis MUFA + cis PUFA/SFA + TFA. The obtained results of groups and ratios by GC-MS were used to develop different calibration models for the quantification of fatty acid groups and fatty acid ratios using PLS chemometric approach. The developed PLS models using selected wavelength regions showed higher correlations (>0.99) with GC-MS results.Conclusions. It can be concluded that quality of fried vermicelli marketed locally is worrisome matter for the consumers and quality control authorities. FTIR provided complete profiling of groups and ratios in fried vermicelli very accurately with negligible difference in the results. The proposed methodology serves as a rapid and simple quantitative tool for quality evaluation of major groups and ratios.
Since there is limited knowledge about trans fat levels in snack foods available in Pakistan. This study aimed to determine trans fat content in fried vermicelli (a common snack food). It is prepared in partially hydrogenated oil (ghee), which is the main cause of trans fat formation. Twenty-one fried vermicelli samples were collected from different local shops of Hyderabad, Pakistan and subjected to oil extraction by using Soxhlet method. Partial least square regression model was developed to quantify trans fats in fried vermicelli using FTIR spectroscopy. Total oil content in fried vermicelli ranged between 17.28- 32.99%. FTIR results revealed that fried vermicelli showed trans fats in between 7.3-20.9% in extracted oil, whereas total trans fat in food was ranged at 1.3-5.9%. The FTIR data of trans fat was compared with GC-MS data and found comparable results (pandgt;0.05). Presence of high trans fat in fried vermicelli is an alarming issue for the health of consumers.
Since there is limited knowledge about trans fat levels in snack foods available in Pakistan. This study aimed to determine trans fat content in fried vermicelli (a common snack food). It is prepared in partially hydrogenated oil (ghee), which is the main cause of trans fat formation. Twenty-one fried vermicelli samples were collected from different local shops of Hyderabad, Pakistan and subjected to oil extraction by using Soxhlet method. Partial least square regression model was developed to quantify trans fats in fried vermicelli using FTIR spectroscopy. Total oil content in fried vermicelli ranged between 17.28- 32.99%. FTIR results revealed that fried vermicelli showed trans fats in between 7.3-20.9% in extracted oil, whereas total trans fat in food was ranged at 1.3-5.9%. The FTIR data of trans fat was compared with GC-MS data and found comparable results (pandgt;0.05). Presence of high trans fat in fried vermicelli is an alarming issue for the health of consumers.
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