Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Abstract

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.

Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period

“…As for the triglycerides of cocoa butter, our results (Table 4) outlined mainly oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0), and small amounts of linoleic acid (C18:2), as presented in the literature [51], while the Vitamin E content found in C (Table 3), i.e., more than 9%, complied with Lipp et al’s findings [62]. The saturated, monounsaturated, and polyunsaturated fatty acid content (Table 4) of CM agreed with the values presented by Çakmak et al [52]. Oleic acid exceeded 30% in all of the samples, reaching almost 83% in the HP sample (Table 3).…”

“…The ash levels were similar between samples and minor at 2%, while proteins were higher in the D sample (at 7.2%) than in the M sample with a content of 6.4% (Table 3). Since D is obtained from the processing of cocoa mass (CM), its results (Table 4) outlined a composition of mainly oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0), and small quantities of linoleic acid (C18:2), confirming what has been reported in the literature [51,52]. As observed by Çakmak et al [52], oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0), and linoleic acid (C18:2) prevailed in the cocoa mass (CM).…”

Chocolate and Other Cocoa Products: Effects on Human Reproduction and Pregnancy

“…9−11 fatty acids, monounsaturated fatty acids (MUFA) content is higher than polyunsaturated fatty acids (PUFA): C18:1, which represents about 30% of the fatty acids present in TAG, is quantitatively the most important unsaturated fatty acids, followed by linoleic acid (C18:2). 10,11 Trans fatty acids were found to be present in chocolate 11 but in variable amounts, 12 and seem to be contained in low concentrations. Differently from most of the SFA (C16:0 included) evidence shows that C18:0 has a neutral effect and does not increase blood total and low-density lipoprotein (LDL) cholesterol levels; 13−22 it does not significantly influence blood coagulation, fibrinolysis, thrombotic tendency, and cardiovascular disease compared with C18:1 and C18:2.…”

Identyfikacja fałszowania frakcji tłuszczowej wybranych czekolad

“…Zawartość kwasu stearynowego w analizowanych czekoladach wahała się od 28,00 % w próbce CG6 z V serii badań do 36,76 % w próbce CG4 z drugiej serii badań. Charakterystyczna dla tłuszczu kakaowego zawartość C18:0 podawana w literaturze wynosi 33,30 ÷ 40,20 % [2,12,15]. Pomimo tego, że oznaczona w eksperymencie dolna wartość progowa była znacznie poniżej zawartości charakterystycznej dla tłuszczu kakaowego, to podobne wyniki odnotowali Perret i wsp.…”