Determination of fatty acids and some undesirable fatty acid isomers in selected Turkish margarines

Çetin, M.; Yıldırım, Ayhan; Şahin, Ayþşe

doi:10.1002/ejlt.200300837

Cited by 7 publications

(4 citation statements)

References 19 publications

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“…The proportions of four major FA in sesame seeds and oleic acid content in corn grain have been predicted by multiple linear-regression analysis of NIR spectra [11,12]. IR spectroscopy has also been tested for the determination of fat content in mayonnaise [13], cereals [14] or noodles [15], or for the quantification of trans FA in margarines [16].…”

Section: Introductionmentioning

confidence: 99%

Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products

Kaddour

Grand

Barouh

et al. 2006

Euro J Lipid Sci & Tech

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The present study was aimed at determining the ability of near-infrared (NIR) spectroscopy to in situ describe fat oxidation kinetics in three different cereal-based products: salted crackers (20% saturated palm oil and lauric oil, sprayed on surface); healthy crackers (10% unsaturated rapeseed oil, homogeneously distributed inside the product matrix); and moist pasteurised Asian noodles (1.5% unsaturated rapeseed oil, sprayed on surface). Products were stored under accelerated oxidation conditions at 40 7C. Lipid oxidation rates were determined from peroxide value (PV) measurements. We observed no significant changes in PV for the dry crackers (3 meq/kg after 60 days), a slight linear increase in PV for the healthy crackers (40 meq/kg after 60 days), and a rapid increase for the Asian noodles (80 meq/kg after 20 days). The NIR spectra were recorded between 1000 and 2500 nm by using a Fourier Transform NIR spectrometer, using an external probe. Measurements were done directly in situ on the product, on the ground samples, and on the extracted fat phase. The analysis of NIR spectral data by PLS statistical methods demonstrated some correlation trends (R 2 = 0.575-0.897; RMSEC = 17-55%) for the products having a significant increase in PV. It was not possible to propose predictive models to calculate the oxidation rate.

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Section: Introductionmentioning

confidence: 99%

Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products

Kaddour

Grand

Barouh

et al. 2006

Euro J Lipid Sci & Tech

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“…Some research has been carried out into TFAs in various foods worldwide (Demmelmair et al 1996;Wagner et al 2000;Mojska et al 2006) and in Turkey (Demirbas & Yilmaz 2000;Cetin et al 2003;Daglioglu & Tasan 2003;Karabulut 2007;Basol & Tasan 2008). The most recent study concerning trans fatty acids in Turkey reports fatty acid compositions of Turkish shortenings (Basol & Tasan 2008).…”

mentioning

confidence: 99%

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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AbstractÇakmak Y.S., Güler G.Ö., Aktümsek A. (2010): Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J. Food Sci., 28: 177-184.Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.

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“…Samples of six trademarks of margarines, which were from six of the eight different investigated companies, were analyzed in duplicate by gas chromatography (GC) [39,40] to determine the contents of total saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA) and total TFA. Prior to being injected into the gas chromatograph, all the samples were prepared by AOAC official method [41].…”

Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

“…The GC apparatus (Model Varian 3900) was equipped with a flame ionization detector (FID), a capillary column (DB-23, 60 m60.25 mm, 0.25 mm film thickness) and a personal computer where a commercial computational code was installed for the rapid integration of the areas of each individual peak [39]. The GC operating conditions were as follows: oven temperature programmed from 170 7C (10 min) to 190 7C at a ramp rate of 1 7C/min (20 min); carrier gas was hydrogen at a flow rate of 1 mL/min, sample volume of 1 mL at 220 7C, split ratio injection of 75 : 1, and detector temperature close to 300 7C [40]. FAME peak identification was based on known retention times of FAME by using an authentic FAME mixture (Supelco LB35455), which involved 6:0, 8:0, 10:0, 12:0, 14:0, 15:0, 16:0, 18:0, 14:1, 16:1, 9c-18:1, 9c-12c-18:2, c-18:3, 20:0, 22:0, 24:0, 9t-18:1 and 9t-12t-18:2.…”

Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

Trans fatty acids in margarines marketed in Brazil: Content, labeling regulations and consumer information

Benincá

Zanoelo

Luz

et al. 2009

Euro J Lipid Sci & Tech

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A set of 46 different trademarks of margarines produced in Brazil by eight different companies was investigated in terms of the national labeling requirements for trans fatty acids (TFA). Experimental measurements of the content of total saturated fatty acids, cis-monounsaturated fatty acids, cis-polyunsaturated fatty acids and total TFA by gas chromatography showed the reliability of the data listed on the nutrition facts panel, which were used as reference for this analysis. The results revealed that 50% of the manufacturers and 13% of all the investigated trademarks of margarines violated the current Brazilian labeling regulations. A group of 200 consumers categorized by age, sex and years of formal education was also questioned about the importance of nutrition labeling information and TFA. Approximately 33% of the consumers interviewed were not informed about the possible detrimental effects of TFA on human health. Individuals with longer years of formal education and those affected by coronary heart diseases attributed to the intake of TFA were most interested in reading the nutrition labeling.

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Determination of fatty acids and some undesirable fatty acid isomers in selected Turkish margarines

Cited by 7 publications

References 19 publications

Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products

Near‐infrared spectroscopy for the determination of lipid oxidation in cereal food products

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Trans fatty acids in margarines marketed in Brazil: Content, labeling regulations and consumer information

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