Trans fatty acids in the Portuguese food market

Costa, Nádia; Cruz, Rebeca; Graça, Pedro; Breda, João; Casal, Susana

doi:10.1016/j.foodcont.2015.12.010

Cited by 47 publications

(34 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(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.…”

Section: The Fat Content Fatty Acids (Fai) and Trans Fatty Acids (T-contrasting

confidence: 87%

“…The values found are below the recommended value of 2 g/100g fat [36,38]. Low values of TFA were also obtained in the studies realized by Costa et al (2016) [15] and Albuquerque et al (2018) [28], where the TFA content of the potato products analyzed were lower than 2 g/100 g fat).…”

Section: The Fat Content Fatty Acids (Fai) and Trans Fatty Acids (T-mentioning

confidence: 73%

“…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.…”

mentioning

confidence: 99%

See 2 more Smart Citations

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

Negoiţă¹,

Mihai²,

Iorga³

et al. 2020

Rev. Chim.

View full text Add to dashboard Cite

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 Büchi 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. . The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable -0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.

show abstract

Section: The Fat Content Fatty Acids (Fai) and Trans Fatty Acids (T-contrasting

confidence: 87%

Section: The Fat Content Fatty Acids (Fai) and Trans Fatty Acids (T-mentioning

confidence: 73%

mentioning

confidence: 99%

See 1 more Smart Citation

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

Negoiţă¹,

Mihai²,

Iorga³

et al. 2020

Rev. Chim.

View full text Add to dashboard Cite

show abstract

“…Hydrogenated vegetable fat is used industrially in most bakery and confectionery products such as biscuits and cookies, and the use of this fat is associated with the physicochemical and technological properties of food such as texture, plasticity and high melting point [7, 8]. Due to these characteristics of industrial trans fats, it is a challenge to develop products such as biscuits, and especially those rich in fat as cookies are, using other lipid sources.…”

Section: Introductionmentioning

confidence: 99%

Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Costa

Pereira

Veríssimo

et al. 2019

Preprint

View full text Add to dashboard Cite

24Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty 25 acid which has health benefits. However, CLA consumption is limited to meats and milk 26 products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat 27 cream enriched with CLA. Four cookie recipes were developed with only the fat source being 28 different: CVF -vegetable fat; CB -butter; CGC -goat cream without CLA; CGCLA -goat 29 cream with CLA. Cookies were evaluated according to physical (color and texture) and 30 physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), 31 Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color 32 parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 33 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of 34 lipids were in the CVF and CG samples, which obtained lower total sugar content. There was 35 no difference in the acceptance and preference of the four formulations, and the formulations 36 with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the 37 cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. 38CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was 39 present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with 40 higher levels of CLA, and in this study it was possible to verify that the goat milk cream 41 enriched with CLA can be used in producing cookies which adds functional and nutritional 42 properties to them and offers other alternatives to produce food from goat's milk cream. 43 44 Keywords: Goat milk, biscuits, rumen trans fatty acid.45 46 47 49 The trans-industrial fatty acids (TFA) present in hydrogenated vegetable fat are 50 associated with adverse health impacts, particularly on changes in the lipoprotein profile in 51 blood plasma which are directly related to cardiovascular diseases and other non-chronic 52 diseases communicable diseases (CNCD). Trans-rumen fatty acids (TFAr) are the TFA formed 53 by the biohydrogenation process of linoleic and linolenic acids in ruminants, and by the 54 enzymatic action of Δ 9 -dessaturase on vaccinic acid such as conjugated linoleic acid (CLA) 55 [1]. CLA is scientifically known as having functional anti-carcinogenic, anti-obese, abdominal 56 fat reducing, anti-atherogenic and immunomodulatory properties [2, 3]. 57 Due to TFAr production occurring in ruminants, CLA is characteristic of these animals 58 and is found in the lipids fraction of its milk or meat. Caprine fat is one of the main sources of 59 CLA, in addition to having other physiological benefits such as lowering cholesterol levels 60 without altering triglycerides, HDL, TGO or TGP levels, inducing neurodevelopment stimulus, 61 reducing anxiety and reducing intestinal inflammation in rats [4-6]. 62Hydrogenated vegetable fat is used industrially ...

show abstract

“…Trans fatty acids (TFAs) cause adverse effects on health. TFAs increase the risk of coronary heart disease, cancer and diabetes (Costa et al 2016). Consumption of TFA increases the risk of type 2 diabetes (Bhardwaj et al 2016).…”

Section: Introductionmentioning

confidence: 99%