Quality of Lipid Fractions in Deep-Fried Foods from Street Vendors in Chile

Table 3

Composition (%) of fatty acids in lipid fractions obtained from deep-fried food samples (see Table 1 for reference of sample coding).

Fatty acid	Sample
	A1	A2	A3	A4	B1	B2	B3	B4	C1	D1	D2	D3	E1	E2
C14:0	-	-	-	-	1.3	0.4	0.1	0.2	0.1	0.6	0.1	0.1	0.3	0.5
C16:0	12.3	11.9	12.4	11.9	14.0	13.4	11.4	11.5	8.4	15.4	12.2	11.3	16.9	16.0
C16:1	0.2	-	0.1	0.1	0.5	0.4	0.1	0.1	0.1	0.7	0.2	0.1	0.1	0.5
C18:0	5.2	5.1	5.3	4.9	6.5	7.2	5.2	5.3	4.2	9.7	5.2	4.9	5.0	8.3
trans-C18:1	-	-	-	-	0.4	0.2	-	-	-	0.5	-	-	-	-
cis-C18:1	24.3	23.2	24.3	23.1	25.4	26.1	23.9	24.4	33.2	26.6	23.9	23.3	25.1	25.5
trans-C18:2	0.6	0.6	0.6	0.6	0.2	0.2	0.2	0.2	0.4	0.3	0.4	0.3	0.4	0.3
cis-C18:2	50.5	51.8	50.0	51.0	45.1	45.4	51.6	51.1	49.1	40.3	50.6	52.1	44.8	42.0
C20:0	0.5	0.5	0.5	0.5	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4
trans-C18:3	0.5	0.6	0.8	1.1	0.4	0.4	0.5	0.4	0.4	0.6	0.7	0.7	0.9	0.8
cis-C18:3	5.7	6.3	5.3	6.0	5.2	5.2	5.9	5.7	2.7	4.3	5.6	6.1	5.4	5.0
C20:1	0.2	-	0.2	0.2	0.2	0.3	0.2	0.2	0.2	0.2	0.2	0.2	0.2	0.3
C22:0	-	-	0.4	0.4	0.3	0.3	0.4	0.4	0.6	0.3	0.4	0.4	0.4	0.3
C24:0	-	-	0.1	0.2	0.1	0.1	0.1	0.1	0.2	0.1	0.1	0.1	0.1	0.1
SFA	18.0	17.5	18.7	17.9	22.6	21.8	17.6	17.9	13.9	26.5	18.4	17.2	23.1	25.6
MUFA	24.7	23.2	24.6	23.4	26.5	27.0	24.2	24.7	33.5	28.0	24.3	23.6	25.4	26.3
PUFA	57.3	59.3	56.7	58.7	50.9	51.2	58.2	57.4	52.6	45.5	57.3	59.2	51.5	48.1
P/S	3.18	3.39	3.03	3.28	2.25	2.35	3.31	3.21	3.78	1.72	3.11	3.44	2.23	1.88
M/P	0.43	0.39	0.43	0.40	0.52	0.53	0.42	0.43	0.64	0.62	0.42	0.40	0.49	0.55
Total TFAs	1.1	1.2	1.4	1.7	1.0	0.8	0.7	0.6	0.8	1.4	1.1	1.0	1.3	1.1
C18:2/C16:0	4.15	4.40	4.08	4.34	3.24	3.39	4.54	2.64	5.89	2.64	4.18	4.64	2.67	2.64

SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; P/S, ratio of polyunsaturated fatty acids and saturated fatty acids; M/P, ratio of monounsaturated fatty acids versus polyunsaturated fatty acids; TFA, trans-fatty acids.