Fig 1.
Concentrations (g/100 FW of food) of various classes of fatty acids–SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; TFA, trans fatty acids–in the 75 Indian food samples analysed.
Numbers on the X-axis represent sample numbers as detailed in Supplementary Table (S1 Table).
Table 1.
Fatty acid composition (g/ 100 g FW of food samples) of the non-perishable deep fried food samples from India.
Range of fatty acid concentration has been shown for multiple samples of the same foods. Details of samples are mentioned in Supplementary table (S1 Table).
Table 2.
Fatty acid compositions (g/ 100 g FW of food samples) of perishable deep-fried (sample no. 51–67) and bakery food samples (Sample no. 68–75) from India.
Range of fatty acid concentration has been shown for multiple samples of the same foods. Details of samples are given in Supplementary Table (S1 Table).
Fig 2.
Violin plot for comparisons of non-perishable deep-fried (NDF), perishable deep-fried (PDF), and bakery snacks for total fatty acid content (A), percent of SFA (B), MUFA (C), PUFA (D), and TFA in total fatty acids (E), and PUFA/SFA ratio (F). Height of the box for each dataset on the x-axis denote the interquartile range, a thick horizontal line indicates median; whereas, upper and lower whiskers represent first and fourth quartile, respectively. Letters on the top of each plot indicate results of ANOVA and post-hoc tests detailed in Materials and Methods, wherein differing letters depict values significantly different from each other at p ≤ 0.05 within that plot.
Fig 3.
Principal component analysis of the content of various classes of fatty acids across 75 snack samples analysed in India.
Data for the fatty acid content of various edible oils was obtained from Dorni et al (2018). (A) Score plot and (B) loading plot. Component loadings are detailed in Supplementary Table (S4 Table).