Lipids and lipid oxidation with emphasis on cholesterol oxides in some Indian sweets available in London

Abstract

Ghee ( clarified butter oil), a major ingredient in Indian sweets, is an important source of saturated fatty acids, cholesterol and cholesterol oxidation products ( COP) that are considered risk factors for atherosclerosis. The high frequency of atherosclerotic complications reported among the Indian immigrants in England prompted determination of lipids and lipid oxidation status of a ghee sample and 15 Indian sweets available in London supermarkets. The fatty acid profile of the samples shows saturated fats (about 73%), mainly composed of myristic, palmitic and stearic acids, except in two samples. There were large variations in thio-barbituric acid reacting substance values (19 - 260 mg/100 g) and total COP (1.4 - 51.2 mg/g lipids) among the sweet samples. Regular consumption of some of these sweets can be a source of considerable amounts of saturated fatty acids, cholesterol and COP in the diet and may contribute to atherosclerosis

Published in

International Journal of Food Sciences and Nutrition
2006, volume: 57, number: 7-8, pages: 451-458
Publisher: TAYLOR & FRANCIS LTD

SLU Authors

• Dutta, Paresh

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1080/09637480600888834

Permanent link to this page (URI)

https://res.slu.se/id/publ/9916