Fatty Acid Composition of Iranian Sweetened Confectionery Creams, With an Emphasis on Trans Fatty Acids Publisher



Torabi P^{1, 2} ; Moraffah F¹ ; Amini M^{2, 3} ; Pourjabar Z¹ ; Kargar S¹ ; Hajimahmoodi M^{1, 2} Show Affiliations
Source: Journal of Food Composition and Analysis Published:2022

Abstract

Increased trans fatty acids (TFA) intake is significantly associated with the risk of cardiovascular diseases. Elimination of TFA from food supply is the World Health Organization goal by 2023. This study aimed to determine the fatty acid composition of sweetened confectionery creams, sold in the Iranian market. A gas chromatographic method was used to quantify fatty acids content of 102 samples, which were grouped as commercial brands (n [dbnd]34) and cream filled pastries (n [dbnd]68). Fourteen samples of commercial brands and thirteen samples of cream filled pastries had greater TFA content than Iran's national limit of 2% of total fatty acids for this product. Evaluation of TFA isomers revealed that C18:1 trans isomers had higher amounts than C18:2 and C18:3 trans isomers in all samples. Besides, the mean values of saturated fatty acids (SFA) exceeded the national limit of 60% of total fatty acids. It confirmed that efforts to reduce TFA content have led to an increase in SFA. This could be related to substitution of partially hydrogenated fats with palm and palm kernel oil in formulation. The present study emphasizes that further improvements are needed to reduce the TFA and SFA content of sweetened confectionery creams and replace unsaturated fatty acids as nutritional substitutes. © 2021