Abstract:
Foods are prepared and served in many different ways to fulfil their purposes. Since nature is perfect, food sources in their original states are generally less harmful to human. However, due to the ways these foods are handled especially during processing or storage, can lead to some chemical transformations of their major ingredients like protein, lipid, antioxidants or other additives. The extent of these alterations can be as serious as changing the taste or flavor of the food or in most cases can just be a mere changes in the structural components of the major ingredients thereby producing an unnoticeable effect that may not be compatible with the normal physiochemical processes of the human system. This causes an abnormal cellular function which is prerequisite to some health complications like cancer, diabetes, cardio vascular diseases and other foodborne health problems. Dietary fats are a major energy source for the body. Fatty acids are also involved in many other vital processes in the body (e.g. structural components of cell membranes, precursors for bioactive molecules, regulators of enzyme activities, regulation of gene expression).There are lack of information on the fatty acid content in Bangladeshi food. Unsaturated fatty acid more than one quarter of total daily calories by fatty acids. The objective of the study is to investigated on saturated and unsaturated fatty acids content in poultry based fast food products available in Bangladeshi market. The content of fatty acids is most commonly determined by gas chromatography & ATR-FTIR. Total fat, as well as the type of fat, determine the effect of their consumption on health. Fatty acids can be divided into several groups with respect to their structure, physiological role and biological effects. Our study on the fast food samples collected from around the Dhaka city have provided some vital information about the fatty acid contains of these foods. Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in the fast food samples. None of the fast food samples that have been analyzed contain any trans fatty acids. The results of ATR-FTIR spectroscopy were found in good agreement with the results of GC-FID. All fast food samples contained omega-6 (linoleic acid) fatty acids in various amounts ranging from 8.30% to 18.90%. The ratio of omega-6 and omega-3 in Chicken Botik (D) was 2.32:1. This ratio is in the acceptable range. Except sample D, none of the fast food sample contains linolenic acid (omega-3). Chicken Winglet (A) and Chicken Hot Wings (B) of KFC have higher amount of saturated fatty acids which are 28.73% and 25.92% respectively. Intake of saturated fat is known to increase low density lipoprotein (LDL) cholesterol, and therefore has been associated with increased risk of cardiovascular disease (CVD)
