Fatty Acid Composition andTransFatty Acids in Crisps and Cakes in Turkey's Markets

Abstract

In this study, trans fatty acid and fatty acid composition of 57 crisps and 50 cakes sold in the markets in Turkey were determined. C 18:1, oleic acid, was the major fatty acid in all crisps and cake samples. The percentages of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) ranged between 27.98-46.57, 35.73-47.57, and 9.86-35.90 g/100 g fatty acids in crisps and 35.41-54.03, 25.89-44.87, and 10.52-26.97 g/100 g fatty acids in cakes, respectively. Total trans fatty acids ranged from 0.02 to 1.35 g/100 g fatty acids in crisps and 0.00 to 5.05 g/100 g fatty acids in cakes, respectively.

Trans fatty acids in the Portuguese food market

“…These authors also concluded that unpackaged bakery products had higher amounts of TFA compared to packaged ones, as observed in the present study. Similar results were found outside Europe, namely for margarines and table spreads in New Zealand, with up to 14.5% TFA ( Saunders et al., 2008 ) or in Turkey, where TFA content in cakes ranged from 0.0% to 5.1% in the fat ( Cakmak et al., 2011 ). However, several improvements have already been recognized in some countries, as for the generally low TFA in Spanish industrial pastry, as published by Ansorena et al.…”

“…In the absence of a representative national nutrition survey, with ingestion patterns and relative contributions to fat consumption, a preliminary desk review was performed on literature data, aiming to identify the food categories with potentially higher amounts of TFA from industrial origin in other countries ( Hulshof et al., 1999 , Chiara et al., 2003 , Craig-Schmidt, 2006 , Stender et al., 2006 , Baylin et al., 2007 , Ledoux et al., 2007 , Griguol et al., 2007 , Wagner et al., 2008 , Richter et al., 2009 , Fritsche et al., 2010 , Remig et al., 2010 , Cakmak et al., 2011 ; Hissanaga et al., 2012 , Roe et al., 2013 , Saunders et al., 2008 ). The following food categories were selected: bakery/breakfast cereals, biscuits/wafers/cookies, bouillon cubes, butter, chocolate snacks, chocolate spreads, fast food, instant desserts, instant soups, margarines/shortenings, pastry, popcorn, and potato chips/French fries.…”

Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

“…The second saturated fatty acid predominantly from P1-P6 chips samples, was stearic acid (C18:0), with values ranging from 1.303% (P3) to 4.373% (P4). Our results are in accordance with the ones obtained in the study of Cakmak et al (2011) [19], where palmitic acid was the predominant fatty acid in the potato crisps samples, the value ranging from 24.03 to 40.12 g/100 g fatty acids, followed by stearic acid with a mean value of 4.52 g/100 g fatty acids. Similar results were also obtained in the study of Fu et al (2008) [30] on potato chips and in the study of Fernandez and Juan (2000) [31] on fried potatoes, where palmitic and stearic acids were the predominant SFA.…”

“…These results are comparable to those reported by Cakmak et. (2011) [19] who found in potato crisps a TFA content ranged from 0.02 to 1.35 g/100 g fatty acids, with a mean value of 0.37 g/100 g fatty acids, of which, elaidic acid (C18:1n9t) had values ranging from 0 to 0.93 g/100 g fatty acids. In the study of Costa et al (2016) [15], the TFA content of the potato chips and French fries analyzed was higher than the values of the present study but less than 2 g/100 g fat.…”

“…Due to the consumption and possible harmful impact on health, the lipid profile of potato products has been investigated in several countries, such as Portugal [15], Spain [16], United Kingdom [17], Serbia [18], Turkey [19], and Pakistan [20]. The results of these studies are important not only for national nutrient data base, but also for assessing the content and consumption of SFA and TFA from these products.…”