MEASUREMENT OF TRANS FATTY ACIDS IN READY TO EAT CHICKEN MEAT

Assiut University web-site: www.aun.edu.eg

MEASUREMENT OF TRANS FATTY ACIDSIN READY TO EAT

CHICKEN MEAT

ZEINAB AHMED ¹ and SUZAN F. EL-SISY ²

¹ Agriculture Research Center, Animal Health Research Institute, Reference Laboratory for Veterinary Quality Control on Poultry production (RLQP), Luxor, Egypt, Dokki, Giza,

 ²Agriculture Research Center,Animal Health Research Institute, Benha, Egypt, Dokki, Giza

Received: 31 December 2020;     Accepted: 30 March 2021

INTRODUCTION

Trans fatty acids are dangerous fats produced by heating liquid vegetable oils in

Corresponding author: Zeinab Ahmed

E-mail address: zeinabrenad@gmail.com

Present address: Agriculture Research Center, Animal Health Research Institute, Reference Laboratory for Veterinary Quality Control on Poultry production (RLQP), Luxor, Egypt, Dokki, Giza,

the presence of hydrogen. Fast foods contain up to 50% trans fatty acids. Trans fatty acids have been increase LDL cholesterol and lower HDL cholesterol, which may increase the risk for heart disease (Mozaffarian et al., 2006). Trans fatty acids in food are derived from three main sources, including (1) hydrogenation of oils and fats, which used in industrial process (2) biotransformation by bacteria in the stomach of a ruminant animal, resulting in the natural presence of TFA in milk, milk products, and meat from these animals and (3) heat treatments such as commercial deep frying and cooking at high temperatures (Hénon et al., 1999). Trans fatty acids formed industrially during the partial hydrogenation of commercial liquid vegetable oils to semi-solid fats are found in margarine and frying fats. Intake of trans fatty acids is associated with metabolic and inflammatory risk factors and diseases. It was recommends that trans fatty acidsintake be limited to less than 1% of total energy intake (WHO, 2008). According to FDA about 5.6 g of trans fatty acids was consumed per day. Consumption of trans fatty acids has shown to increase the risk of coronary heart disease (FDA, 2003).  Amount of trans fatty acids in a serving of food is 0.5 g or more according to FDA (Dhaka et al., 2011). Commercial frying oil contain significant amount of trans fatty acids there for fried fast food items as french fries and fried chicken contain significant amount of trans fatty acids (Enig et al., 1990).  The major trans fatty acids is C18:1tran-9 elaidic acid (Wanders et al., 2010). High intake trans fatty acids increases the risk of coronary heart disease, diabetes mellitus, myocardial infraction and risk of pregnancy induced hypertension (Grundy, 2002; Clifton et al., 2004; YLi- Jama et al., 2002). Association between the adipose concentration of trans fatty acids and breast cancer there is the risk of breast cancer increase with increase in trans fatty acids level in blood serum of women (Kim et al., 2006). Trans fatty acids has also been implicated in systemic inflammation, endothelial dysfunction, adiposity, and insulin resistance (Micha and Mozzaffarian, 2008).

Trans fatty acids causemore health problems so aimed of this study to determination of trans fatty acids in ready to eat chicken meatin Luxor cityrestaurants. Besides, the present study was designed to keep track of a real-life path to what happens in trans fatty acids in ready to eat chicken meat when frying on oil, butter, or margarine.

MATERIALS AND METHOD

1.  Collection of restaurant samples:

A total of 90 random samples of ready to eat chicken meat including chicken burger, fried chicken and chicken shawirma (30 of each product) were collected from different restaurants in Luxor city. Each sample was kept in a separate sterile plastic bag and put in an ice box. The samples were well labeled and transferred to chemistry unite of animal health research institute, Egypt, Dokki, Giza under complete aseptic condition without undue delay for measurement of trans fatty acids

2. Experimental for measurementtrans fatty acids in ready to eat chicken meat prepared at home and used of oil, butter, or margarine:           

Nine Nine samples from chicken burger, fried chicken and chicken shawirma (3 of each product) were prepared for cooking. Apiece of chicken burger (1) was fried in vegetable oil, a piece of chicken burger (2) was fried in butter and a piece of chicken burger (3) was fried in margarine. A piece of fried chicken (4) in vegetable oil, a piece of fried chicken (5) in butter and a piece of fried chicken (6) in margarine, and a piece of chicken shawirma (7) in vegetable oil, a piece of chicken shawirma (8) in butter, and a piece of chicken shawirma (9) in margarine, until complete cooking. Each sample was kept in a separate sterile plastic bag, put in an ice box, well labeled, prepared to be transferred to chemistry unite of animal health research institute, Egypt, Dokki, Giza under complete aseptic conditions without undue delay for determination of trans fatty acids

3. Analysis of Trans Fatty Acids According to (Jayasena et al., 2013):

3.1 Sample Preparation and Fat Extraction (Jayasena et al., 2013):                         

Samples were grinded then add Glycrel Tritridecanoate at concentration of 200µg/ml by adding 20ml of the stock solution (1mg/ml Dichloromethane). Then solvent of the glyceryl tritridecanoate (dichloromethane) was evaporated by applying nitrogen flow without any heat. Afterward, accurately 40 ml of chloroform, 20ml of methane and 12ml of deionized water into the spiked sample were added after that filtration

3.2 Preparation of methyl esters and derivatization of the extraction (Jayasena et al., 2013):

Before the derivatization, 1ml of the chloroform extraction transferred to a screw cap test tube and evaporated by nitrogen flow without any heat using a Reacti-Vap Evaporator to remove the chloroform from the extract. The evaporated 1ml was treated with 7ml of derivatizing solution (Boron trifloridemethanol GC derivatization grade (~10% ~1.3M) after tightly closed till disappearing of fat globules and saponification was carried out at approximately 70ºC in Driblock DB-3H (Tecam) before GC/FID analysis. After the test tube was cooled, 1ml of water and 1ml of hexane was added to the solution then was shaken very well to force the esters into the hexane layer. The hexane layer was transferred into another test tube which contained a pinch of sodium sulphate as a water scavenger to remove any residual water. The dried hexane transferred into labeled GC vial for analysis.

3.3 Gas Chromatography analysis (Jayasena et al., 2013):

The quantification of the whole profile of the fatty acids include trans fatty acids levels in samples was performed using a GC/FID (Gas chromatography/Flame ignition detector) Agilent (7890B) equipped with a capillary column SP-2560 (Fused silica) Supelco (length 100m x I.D. 0.25mm x D.F. 0.25 mm) (Beliefonte, PA). Gas chromatography found in chemistry unites of animal health research institute, Egypt, Dokki, Giza.

3.4 Statistical analysis

Results from three repetitions of frying were collected and were analyzed by SAS system (Statistical Analysis System). Data were analyzed by single factor analysis of variance (ANOVA).

RESULT

Table 1: Incidence of total trans fatty acids and elaidic acid content in restaurants samples.

High trans fatty acids in chicken shawirma samples   

High eliadic acid in chicken shawirma samples   

Table 2: Effect of frying process on content of trans fatty acids by use of oil, butter, or margarine in cooking of home prepared chicken burger, fried chicken, and chicken shawirma.

High trans fatty acids in all of samples which use margarine in cooking

High trans fatty acids in fried chicken samples (5) which use butter in cooking

DISCUSSION

Thelimit intake from trans fatty acids not let than 1 % (approximately 2 g/day) of total energy according to WHO (Yamada et al., 2010).High consumption of trans fatty acids may increase the risk of heart attack (EFSA, 2004). Trans fatty acids intake was positively associated with the incidence of diabetes with a risk of up to 39 mg\100 gm (Meyer et al., 2001). So we worked this study for determination of TFA in restaurants of Luxor city and effect of using different material of fried on TFA to help people and tourist for now awareness of TFA in theses restaurant and material of fried.

In our study in table 1 mean of TFA 1.813 mg\100 gm in chicken burger this limit high little than WHO limit (not let than 1 %) and similar to (Akmar et al., 2013), who detected TFA in chicken burger 1.97 mg\100 gm, and lower than (Church, 2008), who detected TFA in chicken burger  £ 2 mg\100 gm,. Elaidic acid in chicken burger was 1.450 mg\100 gm, that indicated TFA from ingredients such as hydrogenated oils and some products of animal origin had a higher ratio of elaidic acid as expected (FSAI, 2008). In our study fried chicken have TFA 0.159 mg\100 gm, these result similar to (Lee et al., 2010) who detected TFA 0.14 mg\100 gm, in fried chicken but lower than (Fu et al., 2008) who detected TFA 8.81 mg\100 gm, in fried chicken. Elaidic acid in fried chicken 0.127 mg\100 gm, that consider in range of WHO and lower than (Ahmed et al., 2020) who detected elaidic in fried chicken 0.1987 mg\100 gm, and higher than (Akmar et al., 2013) who detected elaidic acid in fried chicken < 0.001 mg\100 gm,

In cooking used of corn oil for frying chicken meat at a temperature of 170°C for 4 minutes did not induce the formation of trans fatty acids in the meat (Yang et al., 2014). In current study chicken shawirma have TFA 4.016 mg\100 gm, this result more than WHO limit (not let than 1 %) that indicated the part of chicken contained skin which high in TFA and ingredients in shawirma as vegetables high in TFA. Formation of varied amounts of TFAs increase according to frying temperature, ingredients and the oil used (Liu et al., 2007). Some liquid vegetable oils such as canola and soybean, contain small amounts of TFA which can be formed during the commercial refinement of these oils (Ratnayake and Zehaluk, 2005). The continuous using of frying oil might produce certain harmful toxic compounds to human health such as oxidized fatty acids, trans fatty acids (Ganbi, 2011).

In table 2 in these results use of margarine in cooking lead to increase of TFA more than the limit of WHO in chicken burger, fried chicken and chicken shawirma (3.278 mg\100 gm, 4.139 mg\100 gm, and 3.22 mg\100 gm,). These results lower than (Yamada et al., 2010) who detected TFA content for margarine 5.8 mg\100 gm and these results also lower than (Ratnayake and Zehaluk, 2005) who detected TFA content for margarine that used in ready to eat chicken meat (14.7 mg\100 gm, –21.0 mg\100 gm), and similar to (Wood et al.,  1993) who detected TFA content for margarine that used in ready to eat chicken meat (3.4 mg\100 gm,). High intake of  TFA lead to  more health problems, in this result due to fried chicken carry high TFA in subcutaneous fat and deep frying lead to increase of TFA so its result is more them. Chicken fats are mostly unsaturated and found in skin so during frying, these give TFA (Goburdhun et al., 2000). In present result use of butter in cooking not increases TFA more than the limit of WHO (not let than 1 %), in chicken burger and chicken shawirma (1.836 mg\100 gm, and 0.446 mg\100 gm, respectively). These results were lower than (Wood et al., 1993) who detected TFA (5.3 mg\100 gm), in butter. However in fried chicken TFA (12.855 mg\100 gm,) was more than normal limit of WHO and dangerous. The high result because chicken fats in skin or thigh are mostly unsaturated and during frying, these will melt and seep out into the frying medium, where rapidly oxidized to give more TFA (Goburdhun et al., 2000). Deep frying of chicken despite responsible for good flavor and color, however generates many of hazardous compounds, such as TFA which are formed in food during frying in high temperatures (Choe and Min, 2007). Frying chicken thigh did not result in the formation of trans fatty acids in the meat but TFA appeared in the skin of the meat fried because of the absorption of the oil. The maximum trans fatty acid content was obtained after 15 minutes of frying (Liuet et al., 2008). Trans fatty acids can be formed when vegetable oils are converted to solid fats such as margarine and other fats by an industrial process called hydrogenation. Foods in which the hydrogenated oils are used as ingredients may contain industrial trans fatty acids which found in small amounts during the refining of liquid vegetable oils (Mehta and Swinburn, 2001). Heat treatments such as commercial deep frying and cooking at high temperatures lead to increase TFA in restaurant food (Hénon et al., 1999).  In our study use of oil in cooking lead to not increase of TFA according to the limit of WHO (not let than 1 %) in chicken burger, fried chicken and chicken shawirma (0.343 mg\100 gm, 0.065 mg\100 gm, and 1.622 mg\100 gm, respectively). These results similar to (Asgary et al., 2009) who detected TFA 0.9 mg\100 gm, on foods French fries and fried chicken

CONCLUSION

Chicken shawirma samples from restaurants showed the highest content of trans fatty acids and eliadic acid which may attributed to ingredients in shawirma as vegetables high in TFA. Formation of varied amounts of TFA increase according to frying temperature, ingredients and the oil used. Fried chicken with use of butter and margarine show highest TFA, and highest value with use of butter, which may related to the increase of fat in the skin and thigh of piece of chicken used. The high variability of  TFA  content in samples  could  related to several factors as the lipid composition of the food, differences in cooking methods, fast food preparation and ingredient content, deep frying, food surface area for fat absorption, high temperature use in cooking and major of them type of vegetable oil used for food preparation. It is possible to minimize trans fatty acids during the hydrogenation by increasing the pressure, catalyst concentration and agitation. All these technologies were oil formulation, so must be lead to decrease TFA in food   to avoid health problems

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