Consequence of fatty acids profile including trans fat in chocolate and pastry samples

Due to reported detrimental health effects of diets which are high in trans fatty acids (TFA) particularly on blood lipids, two main convenience products (chocolate and pastry) were investigated. In this regard, to determine fatty acids composition, with special emphasis on trans fat content from extracted neat fat of the products, gas chromatography coupled with mass spectroscopic technique was used. Total saturated and unsaturated fatty acid found were in the range of 63.89- 84.35 and 15.24--36.11 for chocolate samples, and similarly 40.22-53.46% and 46.56-59.77% for pastry samples. The high amount of TFA was observed in all chocolate and pastry samples varied from 4.56-8.49 and 3.92-10.17% respectively.