Fatty acid profile of edible oils and fats consumed in India

Food Chem. 2018 Jan 1;238:9-15. doi: 10.1016/j.foodchem.2017.05.072. Epub 2017 May 20.

Abstract

A total 320 samples of edible oils and fats (Oils-236; Vanaspati- 45; Ghee-39) were sampled from 107 sampling sites in India and were evaluated for their fatty acid profile. This is the first comprehensive report on fatty acids profile of fats & oil commonly consumed in India. Every variety of edible oil showed its own unique fatty acid profile with significant variation within each individual fatty acid. Pure safflower oil exhibited the highest total TPUFA (76.78%) while the highest TSFA was noticed for coconut oil (90.84%). High level of erucic acid in the range of 48.5 to 54.2% was observed in mustard oil.. Groundnut and rice bran oils showed TPUFA/TSFA ratio closer to WHO recommended value. Several vanaspati samples exhibited trans fatty acid beyond the permitted limit while trace amount of the same was also detected in ghee.

Keywords: Edible oils; Fatty acid profile; Gas chromatography; Ghee; Trans fatty acids; Vanaspati.

MeSH terms

  • Dietary Fats
  • Fatty Acids / analysis*
  • India
  • Oils
  • Trans Fatty Acids

Substances

  • Dietary Fats
  • Fatty Acids
  • Oils
  • Trans Fatty Acids