Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods

dc.authorid Ozdal, Tugba/0000-0001-8344-5336
dc.authorscopusid 55628003500
dc.authorscopusid 55207260400
dc.authorwosid Ozdal, Tugba/B-5799-2018
dc.contributor.author Ozdal, Tugba
dc.contributor.author Omeroglu, Perihan Yolci
dc.date.accessioned 2024-05-25T11:26:56Z
dc.date.available 2024-05-25T11:26:56Z
dc.date.issued 2021
dc.department Okan University en_US
dc.department-temp [Ozdal, Tugba] Istanbul Okan Univ, Fac Engn, Dept Food Engn, TR-34959 Istanbul, Turkey; [Omeroglu, Perihan Yolci] Bursa Uludag Univ, Fac Agr, Food Engn Dept, Bursa, Turkey en_US
dc.description Ozdal, Tugba/0000-0001-8344-5336 en_US
dc.description.abstract The objectives of the present study were to determine and evaluate the fatty acid composition of a selection of salty snacks present on markets in Turkey with a reliable chromatographic method; to evaluate trans fatty acid (TFA) and erucic acid contents in terms of food safety, and to check "TFA-free" statement on the label with current legislation. Based on the method verification study, the performance criteria of the analytical methods used were found acceptable. Even though the highest level of total fat was found in the potato chips, puff, and popcorn category, the saturated fatty acids were higher (p < .05) in crackers category. Palmitic acid was predominant for cracker and grissini groups, whereas oleic acid showed higher prevalence for the last group. None of the samples revealed food safety risks regarding erucic acid and TFA. Moreover, the declaration on the label for TFA was verified with the analytical results. Practical applications High salt-containing snack products are highly appreciated worldwide and consumed by people of all ages. There is a wide diversity of these products and the market is growing fast according to their palatability and high availability. Therefore, the determination of the fatty acid profile of these snack products is of great importance as it is directly related to health. This study has been performed to evaluate the fatty acid composition of selected commercial salty snacks in Turkey in three categories including "crackers," "grissini," "potato chips, puff, and corn snacks". It focuses on present reliability of a reference standard method used for routine analysis of fatty acid compositions, determination of fatty acid composition (saturated, monounsaturated, polyunsaturated, and total fatty acids in addition to individual fatty acids) of a selection of salty snacks present on markets in Turkey, evaluation of trans fatty acid and erucic acid contents in terms of food safety and confirmation of "trans fatty acid (TFA)-free" statement on the label with the latest Turkish labeling regulations. en_US
dc.identifier.citationcount 1
dc.identifier.doi 10.1111/jfpp.15791
dc.identifier.issn 0145-8892
dc.identifier.issn 1745-4549
dc.identifier.issue 10 en_US
dc.identifier.scopus 2-s2.0-85111765822
dc.identifier.scopusquality Q2
dc.identifier.uri https://doi.org/10.1111/jfpp.15791
dc.identifier.uri https://hdl.handle.net/20.500.14517/1033
dc.identifier.volume 45 en_US
dc.identifier.wos WOS:000680941700001
dc.identifier.wosquality Q3
dc.language.iso en
dc.publisher Wiley-hindawi en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.scopus.citedbyCount 1
dc.subject [No Keyword Available] en_US
dc.title Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods en_US
dc.type Article en_US
dc.wos.citedbyCount 1

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