International Journal of Preventive Medicine (Int J Prev Med)2008-780212201010312424ENMSc, Research Assistant, Department of Basic Sciences, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences,(IUMS), Isfahan.PhD, Associate Professor of Pharmacognosy, Isfahan Cardiovascular Research Center, Applied Physiology Research Center, IUMS, Isfahan.MD, Professor of Cardiology, Isfahan Cardiovascular Research Center, IUMS, Isfahan.20101031Objectives: The beneficial or detrimental effects of dietary fats on<br />health and well-being largely depend on their fatty acid composition.<br />The contribution of high intake of trans fatty acids (TFAs)<br />and saturated fatty acids (SFAs) to the risk of coronary heart disease<br />is well documented. In this study, the fatty acid composition<br />of different samples of mayonnaise salad dressing produced in Iran<br />wasanalyzed.<br />Methods: Three most consumed samples from four different<br />brands of Iranian mayonnaises were purchased. Total lipids were<br />extracted with Folch technique. All samples were transformed<br />into methyl ester and analysis of fatty acid methyl esters were<br />performed by gas chromatography (GC) with 60 meters capillary<br />columns and flame ionization detectors.<br />Results: TFAs ranged from 0.6% to 3.5%,with linolelaidic acid<br />(C18:2 9t, 12t) being the most common form of fatty acid in Iranian<br />mayonnaises, which had high amounts of SFAs (from18.1%<br />to 24.9%) and unsaturated fatty acids (68.4%to 74.4%).<br />Conclusions: The most common type of fatty acids in Iranian<br />tested mayonnaises were unsaturated ones followed by SFAs. Significant<br />variations were found among the contents of TFAs in<br />these products, which is related to their procedure. Improvement<br />of the fat quality in this highly consumed food product might<br />have a long-term impact on prevention of chronic diseases.<br />Keywords: Trans fatty acids; Saturated fatty acid; Unsaturated<br />fatty acids; Mayonnaise; Iran.http://ijpm.mui.ac.ir/index.php/ijpm/article/view/24http://ijpm.mui.ac.ir/index.php/ijpm/article/download/24/283