Fatty Acid, Carotenoid and Tocopherol Content of Some Fast Foods from a Nigerian Eatery

Israel Olusegun Otemuyiwa^1, and Steve R. A. Adewusi¹

¹Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria

Cite this paper:
Israel Olusegun Otemuyiwa and Steve R. A. Adewusi. Fatty Acid, Carotenoid and Tocopherol Content of Some Fast Foods from a Nigerian Eatery. Journal of Food and Nutrition Research. 2013; 1(5):82-86. doi: 10.12691/jfnr-1-5-1

Abstract

The study investigated the quantitative and qualitative [chemical] characteristics of fatty acids, carotenoids and tocopherol in some fast foods prepared from a Nigerian eatery. The fatty acid profile was determined by gas chromatography, carotenoids by open column chromatography and visible spectrophotometry, and tocopherol by colorimetric method. The free fatty acid, acid and peroxide values were carried out by method of analysis of association of official analytical chemist (AOAC). The results showed that palmitic acid is the most prevalent saturated fatty acid while mono unsaturated and poly unsaturated fatty acids ranged from 40 to 46% and 9.5 to 12%, respectively. Trans fatty acid and eicosapentaenoic acid were present in some samples. The oxidation products were higher than acceptable limits. The level of carotenoids was low but the tocopherol content could provide the requirement for vitamin E. Fast foods contain factors that could predispose consumers to non communicable health diseases like coronary health diseases.

Keywords:
coronary heart disease fatty acid lipophilic vitamins

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