Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market (original) (raw)
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Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market
The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5–49.3 %). The trans-FAs elaidic (C18:1-9t) and linolelaidic FAs (18:2-9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1–4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.
Fatty acid profile of biscuits and salty snacks consumed by Brazilian college students
Food Chemistry, 2015
High levels of biscuit and salty snack consumption have an effect on human health. This aim of this study was to determine the fatty acid (FA) composition of 19 different biscuits and 10 types of salty snacks by gas chromatography. Palmitic acid was predominant in 79% of biscuits and represented more than 55% of the total saturated fatty acids (SFAs) in salty snacks. Low concentrations of trans fatty acids were observed in biscuits (0.86% of total FAs), and the highest values were observed in salty snacks (7.94% of total FAs). The results indicate a high daily intake of SFAs and trans fatty acids, which may have an unfavourable effect on health. Changes in dietary habits and appropriate food choices by students are strongly recommended to prevent the risk of chronic disease. Furthermore, knowledge of the FA profile of food can help to establish health programs targeted to this population.
An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
Food chemistry, 2018
To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.
Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania
Revista de Chimie
The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 � 57.894%, respectively 7.442 � 49.392%. The tested samples showed that the level of tota...
Pak. J. Anal. Environ. …, 2010
Twelve different brands of potato chips were analyzed for their fatty acid compositions with eminence on trans fatty acid (TFA) using GC-MS. Results of the present study showed that the dominant fatty acids were saturated fatty acids. Among the saturated fatty acids, palmitic acid (23.91-42.64 %) was found in greater amount in all analyzed chips samples. The amount of TFA's determined was ranged between (4.91-14.13 %). Although there was significant variation in the fatty acid profile of all analyzed chips samples but high amount of palmitic acid and trans fat was commonly observed. The results of present study clearly indicated fat used in the manufacturing of chips was partially hydrogenated and palm oil had major contribution. The high level of trans as well as saturated fat is startling issue for the health of consumers.
Nauka Przyroda Technologie
Background. Confectionery products are easily available and very popular but their nutritional value depends on their composition. Using palm oil and hydrogenated fats in the production process leads to a high content of saturated fatty acids (SFA) and trans fatty acids (TFA) in the product. The aim of the study was to evaluate the fat content and fatty acid profile including trans fatty acids in the popular confectionery products available on the Polish market. Material and methods. 27 products divided into four groups were subjected to an analysis: chocolate-coated wafers with a filling (nine), wafers with a filling without the chocolate coat (seven), bars (three), as well as breakfast snacks (eight). The product's fat content was defined and the profile of fatty acids was marked using the gas chromatography technique. Results. The evaluated products were characterized by varied content of fat which oscillated from 8.95 to 31.02%. The participation of the individual fatty acids groups in both wafer groups and bars was close to each other. The composition of the fatty acids in case of breakfast snacks was varied and dependent upon the product type. SFA oscillated from 9.87 to 80.30%, MUFA from 16.24 to 63.67%, PUFA from 3.57 to 29.54% and TFA from 0.12 to 16.87%. Conclusions. The evaluated chocolate-covered wafers, those without chocolate and bars contained a higher content of fat and SFA share than the breakfast snacks. Majority of the tested products contained more than 50% SFA. MUFA were prevailing only in five of the eight evaluated breakfast snacks. Majority of the products were characterized by a low level, less than 2% of isomers of TFA.
Food and Public Health, 2012
The influence of the addition of flavorings on the sodium content and the fatty acid profile of fried potato chips, particularly of trans fatty acids and the centesimal co mposition, of fried potato chips was investigated. Three brands of two types of flavored fried potato chips (onion plus parsley and barbecue) and the traditional product were assessed. An increase in the sodium content was observed in all flavored products of all brands. Among the flavored products, brand B had the lowest values of sodium (0.40, 0.47 and 0.60 g 100 g -1 of the unflavored product, onion and parsley, and barbecue, respectively). The total lip id (TL) values were h igh, ranging fro m 28 to 35%. All flavors of brand C had the lowest TL content. The fatty acids in the greatest amounts were palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:2n-6). The amounts of trans fatty acids (TFA) were lo w and under 0.2 g per portion, the limit set by the regulation in force. A mong the samples evaluated, brand C had the highest TFA contents, 92, 157, and 95 mg 100 g -1 of food in the traditional, onion and parsley, and barbecue flavorings, respectively.
Food and Nutrition Sciences, 2013
Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.
European Food Research and Technology, 2000
In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C 16 : 0 , C 18 : 0 , trans C 18 : 1 , C 18 : 1 , trans C 18 : 2 and C 18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9-29.0%, sesame 15.0-23.1%, baby 3.0-30.5%, oat 17.6-22.4%, cocoa 1.5-22.9% and finger 1.0-24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.
Fatty acid composition including trans isomers of Serbian biscuits
Hemijska industrija, 2011
An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA) ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia.