Determination of fatty acid profiles in ghee and olive oil with emphasis on trans fatty acids by gas chromatography

Trans fatty acids (TFAs), unsaturated fatty acids with at least one double bond in the trans configuration, are naturally present in animal fats or formed during the processing of fats or oils. TFAs consumptions are associated with some diseases, such as heart disease, cancer, asthma and allergies, infertility etc. Essentially, TFAs are unsaturated fatty acids that act more like saturated fatty acids. Food and Drug Administration (FAD) has recommended that TFAs intake should be reduced to less than 1% of energy intake. The aim of this study was to compare the amount of fatty acids with emphasis on TFAs of ghee (animal oil) and olive oil Two different commercial samples of olive oil and ghee were transformed into methyl ester and analysis of fatty acid methyl esters were performed by gas chromatography(GC) with 60 meter capillary column and flame ionization detector (1µ lit injected to GC). Total TFAs in ghee samples, that is, linoleic acid and elaidic acid were 8.5±0.15 and 8.26±0.67 g/100g fat; and in olive oil samples were 5.5±0.68 and 2.1±0.2 g/100g fat, respectively. Total saturated fatty acids (SFAs) in ghee samples were 56.0±4.14 and 58.9±0.85 g/100g fat; and in olive oil samples were 17.6±0.69 and 15.2±1.02 g/100g fat, respectively. Total monounsaturated fatty acids (MUFA) in ghee samples were 24.8±0.85 and 22.6±1.46 g/100g fat; and in olive oil samples were 65.9±3.39 and 67.1±1.06 g/100g fat, respectively. Total polyunsaturated fatty acids (PUFAs) in ghee samples were 6.9±1.45 and 8.8±0.17 g/100g fat; and in olive oil samples were 10.6±0.35 and 14.0±0.96 g/100g fat, respectively. Ghee contains high percentage of saturated fatty acids including short-chain fatty acids. Olive oil has low percentage of trans and saturated fatty acids and it is free of short-chain fatty acids but contains high percentage of MUFAs. Amounts of TFAs in Ghee samples were higher than olive oil samples.