Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying

Abstract

Due to deleterious health effects, consumption of trans fat containing fried foods is a major concern. The present study has assessed total fat, SFA, cis-UFA and TFA content of Indian fried foods—French fries, Poori, Potato chips, Bread Pakora and Mathri (on dry weight basis), at varying number of frying cycles/temperatures as well as composition of the oils extracted from the foods and the oils used for frying. Total fat in the food items was significantly higher at 32nd (x̄27.4%) versus the 1st frying cycle (x̄22.5%; p < 0.05). Progressive frying cycles (1st vs. 32nd)/temperatures demonstrated declining levels of cis-UFAs (at 180 °C: x̄16.33% vs. x̄11.29%; at 160 °C: x̄19.54% vs. x̄13.81%) with concomitant increase in SFA (at 180 °C: x̄4.97% vs. x̄14.97%; at 160 °C: x̄5.19% vs. x̄13.79%) and TFA content (at 180 °C: x̄0.05% vs. x̄0.89%; at 160 °C: x̄0.04% vs. x̄0.17%). Compared to the unheated oil, at 32nd frying cycle (irrespective of the frying temperatures), oils extracted from fried foods registered a significant decrease in cis-UFA (x̄17.41%) coupled with an increase in SFA (x̄63.74%) and an exponential increase in TFA (39–301 folds); however, the change was slightly lesser in oils used for frying (cis-UFA: x̄15.06%; SFA: x̄53.75%; TFA: 20–264 folds). To curb TFA in fried foods, necessary regulations are needed for restricting the number of frying cycles as well as the frying temperatures along with awareness generation regarding appropriate frying practices.