Analysis of Fatty Acid Composition and Lipid Peroxide in Various Instant Ramen (Fried Chinese Noodle)

Abstract

1) Analysis of fatty acid composition and lipid peroxide content in the commercial dried instant Chinese noodles and buckwheat noodles were examined. 2) Chinese noodles contained saturated fatty acids (C_{14 : 0}, C_{16 : 0}, C_{18 : 0}) and unsaturated fatty acids (C_{16 : 1}, C_{18 : 1}, C_{18 : 2}) but content of linoleic acid and linolenic acid was higher in buckwheat noodles than in Chinese noodles. 3) Lipid peroxide content was very high in some dried Chinese noodles but very low in the buckwheat noodles.