ArticlePloS one2019
Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples.
Article in PloS one, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 12 citations in OpenAlex.
- Nutritional characterization and postprandial glycemic response of low-calorie date snacks incorporating psyllium and oat fibers in healthy and type 2 diabetes.Frontiers in nutrition · 2026Article
- Nutritional quality of pre-packaged foods in Nigeria: findings from the NigeFE study.Frontiers in nutrition · 2026Article
- Fatty Acid Profile, Lipid Quality Indices and Oxidative Stability of Snacks Consumed by Children Aged 6-24 Months in Rural Matiari, Sindh, Pakistan.Foods (Basel, Switzerland) · 2025Article
- Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying.Journal of food science and technology · 2024Article
- Commonly consumed processed packaged foods in Bangladesh are unhealthy and their nutrient contents are not in conformity with the label declaration.Food science & nutrition · 2024Article
- Article
- Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Data.Nutrients · 2023Article
- Article
- Chemical compositions, fatty acid profiles and selected contaminants in commercial potato and corn chips sold in the Tunisian market.Discover food · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Diet-derived fatty acids have well-proven varying effects on human health. In particular, trans fatty acids (TFA) are associated with high risk of cardiovascular diseases whereas, polyunsaturated fatty acids (PUFA) are considered to be beneficial to the human health. In this study, we report fatty acid profiling of 75 food samples from India belonging to three broad categories, viz., perishable deep-fried, non-perishable deep-fried and bakery. Lipids were extracted from the snacks and fatty acids converted into methyl esters and analysed by gas chromatography. Thirty-seven detected fatty acids were classified into four categories: saturated (SFA), monounsaturated (MUFA), PUFA, and TFA, of which SFA represented the most abundant class in two-third of the samples. The highest average proportions of TFA and SFA of 3.26% and 56.1%, respectively, in total fatty acids were found in the bakery products; whereas, that of PUFA (38%) in the perishable deep-fried products. Principal Component Analysis depicted clustering of many samples according to the above-mentioned categories and helped predict the oil usage. Lower TFA content in all the samples and high proportion of PUFA in a quarter of the samples is suggestive of a better trend as compared to earlier studies.
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