Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings

Bahar Nazari, Sedigheh Asgary, Nizal Sarrafzadegan


Objectives: The beneficial or detrimental effects of dietary fats on
health and well-being largely depend on their fatty acid composition.
The contribution of high intake of trans fatty acids (TFAs)
and saturated fatty acids (SFAs) to the risk of coronary heart disease
is well documented. In this study, the fatty acid composition
of different samples of mayonnaise salad dressing produced in Iran
Methods: Three most consumed samples from four different
brands of Iranian mayonnaises were purchased. Total lipids were
extracted with Folch technique. All samples were transformed
into methyl ester and analysis of fatty acid methyl esters were
performed by gas chromatography (GC) with 60 meters capillary
columns and flame ionization detectors.
Results: TFAs ranged from 0.6% to 3.5%,with linolelaidic acid
(C18:2 9t, 12t) being the most common form of fatty acid in Iranian
mayonnaises, which had high amounts of SFAs (from18.1%
to 24.9%) and unsaturated fatty acids (68.4%to 74.4%).
Conclusions: The most common type of fatty acids in Iranian
tested mayonnaises were unsaturated ones followed by SFAs. Significant
variations were found among the contents of TFAs in
these products, which is related to their procedure. Improvement
of the fat quality in this highly consumed food product might
have a long-term impact on prevention of chronic diseases.
Keywords: Trans fatty acids; Saturated fatty acid; Unsaturated
fatty acids; Mayonnaise; Iran.

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