Fatty Acid Composition and Trans Fatty 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.

Keywords:

• Trans fatty acids
• Fatty acid composition
• Crisps
• Cakes
• Turkey

INTRODUCTION

Consumers should replace hard fats with liquid oils and soft fats to reduce the intake of both saturated and trans fatty acids[1] and consumers can make optimal choices only if trans contents are reported on the labels of food fats.[2] The adverse effects of trans fatty acids (TFA) on cardiovascular disease are well established.[3,4] Intake of partially hydrogenated vegetable oils may contribute to the risk of myocardial infarction.[5] A high trans fatty acid diet causes adverse changes in plasma lipoprotein profile, with an increase in low-density lipoproteins and decrease in high-density lipoproteins.[6] Epidemiological studies have revealed that the excess intake of trans fatty acids may raise the cholesterol level in blood.[7] Consumption of trans fatty acids should be discouraged.[8]

The main TFAs in margarines are C 18:1 isomers.[9] Elaidic acid is thought to promote hypercholesterolemia and increase the risk of coronary heart disease.[3,10] Trans fatty acids are present in variable amounts in a wide range of foods, including most foods made with partially hydrogenated oils.[11] Aro et al.[12] analyzed fatty acid composition of dietary fats and oils from 14 European countries and they stated that a wide range of trans fatty acids was found in the European fat products. Deep-fried products, such as French fried potatoes, may contain high proportions of isomeric trans fatty acids.[13] The significant differences in trans-fat content in products within each food category are due to differences in type of fats and oils used in the manufacturing processes.[14]

There is some research being done in Turkey for TFAs in various foods, such as margarines, shortenings,[15] and biscuits.[16] However, there is barely any research being done on fatty acid composition and trans fatty acid content of crisps and cakes in Turkey.[17,18] Karabulut et al.[18] investigated fatty acid composition with particular emphasis on trans fatty acids of frequently consumed foods in Turkey. Daglioglu et al.[17] investigated fatty acid composition and trans fatty acids of cereal-based foods produced by Turkish companies. Trans fatty acid intake has a very adverse effect on human health; therefore, the objective of this study was to determine the fatty acid composition and trans fatty acid content of crisps and cakes belonging to all brands sold in Turkish markets.

MATERIALS AND METHODS

Sample Collection

In this study, 57 crisps samples belonging to 15 different national crisps brands and 50 cake samples belonging to 5 different national cake brands were analyzed in 2007–2008. Crisps were categorized as potato crisps (n = 35) and corn crisps (n = 22), and cakes were categorized as cocoa cake (n = 8), mosaic cake (n = 7), chocolate cake (n = 7), cream cake (n = 8), hazelnut-cocoa cake (n = 5), and fruity cake (n = 15). The fat content of cakes and crisps varied from 18.9 to 27.45 and 31.0 to 36.0 g/100 g, respectively. All national brands of crisps and cakes in Turkey were analyzed for fatty acid composition and TFAs contents.

Fatty Acid Analysis

Samples of crisps and cake samples were extracted according to Folch et al.[19] The fatty acids in the total lipid were esterified into methyl esters by saponification with 0.5 N methanolic NaOH and transesterified with 14% BF₃ (v/v) in methanol.[20] Fatty acid methyl esters (FAMEs) were analyzed on a HP Agilent 6890N model gas chromatograph (GC) (Hewlett Packard, Palo Altu, CA, USA), equipped with a flame ionization detector (FID) and fitted with a HP-88 capillary column (100 m, 0.25 mm i.d., and 0.2 μm) (Agilent Technologies Inc., USA). Injector and detector temperatures were 240 and 250°C, respectively. The oven was programmed at 160°C initial temperature and 2 min initial time. Thereafter, the temperature was increased to 185°C by 4°C/min, then increased to 200°C by 1°C/min and held at 200°C for 46.75 min. Total run time was 70 min. Carrier gas was helium (1 ml/min). Identification of fatty acids was carried out by comparing sample FAME peak relative retention times with those obtained for Alltech (State College, PA, USA) and Accu standards. Results were expressed as FID response area relative percentages. Each reported result is the average value of three GC analyses. The results are presented as mean ± SD.

RESULTS AND DISCUSSION

Fatty acid compositions and trans fatty acid contents of crisps (potato crisps and corn crisps) and cake samples obtained from markets in Konya, Turkey, are presented in Tables 1 and 2. The TFA content varied depending on crisps and cakes groups. The minimum and maximum ranges of these values are also presented in Tables 1 and 2. Nineteen fatty acids in crisps samples and 24 fatty acids in cake samples were identified and evaluated. Palmitic acid, oleic acid, and linoleic acid were the most abundant fatty acids in cake and crisps samples. Oleic acid was the major fatty acid in crisps and cake samples (Tables 1 and 2). Palmitic acid was the major saturated fatty acid (SFA) in both crisps and cake samples. The mean value of palmitic acid was 36.41 g/100 g fatty acids (24.03 to 40.12 g/100 g fatty acids) in potato crisps and 36.46 g/100 g fatty acids (26.98 to 38.72 g/100 g fatty acids) in corn crisps samples. Stearic acid was the second predominant fatty acid with a mean value of 4.52 and 4.44 g/100 g fatty acids in potato crisps and corn crisps, respectively. Similarly, palmitic and stearic acid were major SFAs in chip samples in China,[21] in corn chips in Turkey,[17] and in French fries in Spain.[22] In this study, the mean value of palmitic acid was 32.55 g/100 g fatty acids ranging from 27.25 to 37.05 g/100 g fatty acids in cocoa cakes, 32.13 g/100 g fatty acids ranging from 29.32 to 35.48 g/100 g fatty acids in mosaic cakes, 31.91 g/100 g fatty acids ranging from 30.00 to 35.42 g/100 g fatty acids in chocolate cakes, 30.25 g/100 g fatty acids ranging from 26.37 to 34.68 g/100 g fatty acids in cream cakes, 29.68 g/100 g fatty acids ranging from 27.46 to 35.52 g/100 g fatty acids in hazelnut-cocoa cakes, and 33.56 g/100 g fatty acids ranging from 29.38 to 39.22 g/100 g fatty acids in fruity cakes. Stearic acid was another predominant fatty acid in cake samples. Similarly, palmitic acid was a major fatty acid in fruit cake and cocoa cake[17] and filled and covered mini cake in Turkey.[18] In this study, lauric acid (4.00 g/100 g fatty acids) was relatively higher in cream cake samples than other cake samples. Filled and covered cakes contained high levels of lauric acid (24.03 g/100 g fatty acid), an indication of palm kernel oil or coconut oil.[18]

Table 1 The mean value and minimum-maximum range of fatty acid composition of analyzed potato and corn crisps

Fatty acids	Potato crisps (g/100 g fatty acids) (n = 35) mean ± S.D. (min-max)	Corn crisps (g/100 g fatty acids) (n = 22) mean ± S.D. (min-max)
C 10:0	0.13 ± 0.24(0.00–0.85)	0.39 ± 0.32(0.00–0.95)
C 12:0	0.24 ± 0.14(0.06–0.72)	0.31 ± 0.11(0.16–0.50)
C 14:0	0.87 ± 0.21(0.43–1.17)	0.96 ± 0.16(0.61–1.40)
C 16:0	36.41 ± 5.41(24.03–40.12)	36.46 ± 3.01(26.98–38.72)
C 17:0	0.09 ± 0.02(0.00–0.11)	0.09 ± 0.02(0.00–0.11)
C 18:0	4.52 ± 0.63(3.26–5.81)	4.44 ± 0.20(3.86–4.71)
C 20:0	0.04 ± 0.03(0.00–0.09)	0.02 ± 0.03(0.00–0.06)
Σ SFA ^a	42.29 ± 6.26 (27.98–46.57)	42.66 ± 3.33 (32.57–45.26)
C 14:1 ω5	0.03 ± 0.02(0.00–0.06)	0.04 ± 0.02(0.00–0.10)
C 16:1 ω7	0.18 ± 0.02(0.13–0.21)	0.17 ± 0.02(0.13–0.24)
C 17:1 ω8	0.01 ± 0.01(0.00–0.03)	(0.00 – 0.03)
C 18:1 ω9	41.46 ± 2.46(35.29–44.66)	42.18 ± 1.51(40.31–46.83)
C 20:1 ω9	0.18 ± 0.05(0.00–0.31)	0.22 ± 0.14(0.00–0.61)
Σ MUFA ^a	41.86 ± 2.44 (35.73–45.07)	42.61 ± 1.58 (40.69–47.57)
C 18:2 ω6	14.72 ± 8.50(9.13–34.94)	13.34 ± 2.04(11.21–17.10)
C 18:3 ω6	0.42 ± 0.05(0.35–0.57)	0.46 ± 0.12(0.40–0.91)
C 18:3 ω3	0.31 ± 0.12(0.16–0.54)	0.25 ± 0.04(0.19–0.33)
Σ PUFA ^a	15.45 ± 8.61 (9.86–35.90)	14.05 ± 2.13 (11.86–18.25)
C 16:1 t9	0.01 ± 0.01(0.00–0.04)	0.02 ± 0.02(0.00–0.07)
C 18:1 t9	0.13 ± 0.20(0.00–0.93)	0.24 ± 0.23(0.00–0.69)
C 18:2 t9t12	0.15 ± 0.06(0.00–0.33)	0.16 ± 0.03(0.05–0.20)
C 18:2 t9c12	0.07 ± 0.06(0.00–0.19)	0.12 ± 0.04(0.00–0.21)
Σ TFA ^a	0.37 ± 0.26 (0.02–1.35)	0.54 ± 0.25 (0.18–1.00)
Other ^a	0.03(0.00–0.29)	0.14(0.00–1.31)
^aSFA: Saturated fatty acid; MUFA: Monounsaturated fatty acid; PUFA: Polyunsaturated fatty acid; TFA: Trans fatty acid; Other: Unknown peak.

Table 2 The mean value and minimum-maximum range of fatty acid composition of analyzed cakes in different categories (g/100g fatty acids)

Fatty acids	Cocoa cakes (n = 8) mean ± S.D. (min-max)	Mosaic cakes (n = 7) mean ± S.D. (min-max)	Chocolate cakes (n = 7) mean ± S.D. (min-max)	Cream cakes (n = 8) mean ± S.D.(min-max)	Hazelnut–Cacoa cakes (n = 5) mean ± S.D.(min-max)	Fruity cakes (n = 15) mean ± S.D.(min-max)
C 8:0	0.22 ± 0.22(0.00–0.69)	0.06 ± 0.10(0.00–0.20)	0.13 ± 0.16(0.00–0.35)	0.27 ± 0.25(0.00–0.71)	0.07 ± 0.16(0.00–0.35)	0.17 ± 0.25(0.00–0.81)
C 10:0	0.24 ± 0.24(0.01–0.77)	0.22 ± 0.17(0.04–0.55)	0.27 ± 0.15(0.06–0.44)	0.37 ± 0.41(0.04–1.13)	0.37 ± 0.39(0.03–1.01)	0.25 ± 0.10(0.04–0.37)
C 11:0	(0.00–0.01)	(0.00–0.00)	(0.00–0.00)	(0.00–0.01)	(0.00–0.00)	(0.00–0.00)
C 12:0	1.85 ± 3.34(0.29–10.01)	1.18 ± 0.41(0.76–1.70)	1.13 ± 0.35(0.51–1.52)	4.00 ± 4.98(0.34–11.46)	1.57 ± 1.16(0.73–3.58)	1.15 ± 0.82(0.33–2.93)
C 13:0	(0.00–0.01)	(0.00–0.00)	(0.00–0.00)	0.01 ± 0.01(0.00-0.02)	(0.00–0.01)	(0.00–0.00)
C 14:0	1.40 ± 1.19(0.80–4.29)	1.13 ± 0.15(0.95–1.359	1.10 ± 0.15(0.93–1.30)	2.26 ± 1.91(0.76–4.87)	1.33 ± 0.63(0.94–2.43)	1.16 ± 0.26(0.86–1.67)
C 16:0	32.55 ± 3.64(27.25–37.05)	32.13 ± 2.02(29.32–35.48)	31.91 ± 2.28(30.00–35.42)	30.25 ± 3.30(26.37–34.68)	29.68 ± 2.24(27.46–35.52)	33.56 ± 2.86(29.38–39.22)
C 17:0	0.09 ± 0.01(0.08–0.11)	0.09 ± 0.01(0.08–0.11)	0.09 ± 0.01(0.08–0.11)	0.09 ± 0.01(0.08–0.12)	0.09 ± 0.01(0.08–0.10)	0.09 ± 0.01(0.08–0.10)
C 18:0	6.33 ± 1.45(5.07–8.59)	5.86 ± 0.76(4.83–7.16)	6.78 ± 1.35(5.37–9.08)	7.65 ± 2.95(5.10–13.56)	6.61 ± 2.38(4.68–10.68)	5.40 ± 0.52(4.74–6.30)
C 20:0	0.07 ± 0.12(0.00–0.31)	0.01 ± 0.01(0.00–0.03)	0.02 ± 0.03(0.00–0.08)	0.04 ± 0.03(0.00–0.08)	0.01 ± 2.02(0.00–0.05)	0.05 ± 0.07(0.00–0.25)
C 22:0	0.09 ± 0.05(0.00–0.15)	0.11 ± 0.17(0.00–0.44)	0.06 ± 0.07(0.00–0.17)	0.05 ± 0.04(0.00–0.13)	0.11 ± 0.18(0.00–0.43)	0.08 ± 0.09(0.00–0.28)
Σ SFA ^a	42.86 ± 5.17 (36.83–52.92)	40.78 ± 2.25 (38.00–44.06)	41.50 ± 3.46 (38.22–47.67)	44.97 ± 7.37 (35.41–54.03)	39.83 ± 3.46 (35.50–44.48)	41.91 ± 2.64 (37.47–47.59)
C 14:1 ω5	0.03 ± 0.01(0.01–0.05)	0.03 ± 0.01(0.01–0.04)	0.04 ± 0.01(0.03–0.05)	0.04 ± 0.01(0.03–0.06)	0.02 ± 0.02(0.00–0.04)	0.03 ± 0.02(0.00–0.05)
C 16:1 ω7	0.35 ± 0.08(0.25–0.50)	0.36 ± 0.09(0.24–0.47)	0.37 ± 0.06(0.27–0.43)	0.33 ± 0.09(0.19–0.43)	0.30 ± 0.08(0.20–0.31)	0.39 ± 0.10(0.25–0.60)
C 17:1 ω8	0.03 ± 0.01(0.00–0.05)	0.03 ± 0.02(0.00–0.05)	0.03 ± 0.028(0.00–0.059)	0.04 ± 0.01(0.03–0.04)	0.02 ± 0.02(0.00–0.05)	0.03 ± 0.02(0.00–0.05)
C 18:1 ω9	37.03 ± 4.10(30.01–42.26)	35.07 ± 2.36(32.13–39.92)	35.59 ± 2.09(33.06–38.42)	34.77 ± 6.08(25.50–29.55)	38.70 ± 4.21(34.01–44.40)	36.99 ± 3.66(31.54–42.10)
C 20:1 ω9	0.12 ± 0.06(0.00–0.19)	0.11 ± 0.07(0.00–0.19)	0.08 ± 0.04(0.00–0.11)	0.13 ± 0.03(0.10–0.18)	0.08 ± 0.09(0.00–0.20)	0.11 ± 0.05(0.00–0.16)
Σ MUFA ^a	37.56 ± 4.16 (30.47–42.97)	35.60 ± 2.36 (32.65–40.43)	36.11 ± 2.09 (33.61–38.78)	35.31 ± 6.16 (25.89–42.43)	39.13 ± 4.26 (34.32–44.87)	37.56 ± 3.72 (32.12–42.60)
C 18:2 ω6	18.06 ± 4.27(11.44–23.65)	21.06 ± 4.35(15.18–26.33)	20.83 ± 4.07(14.46–24.36)	17.42 ± 4.11(12.65–22.73)	18.13 ± 5.00(9.86–22.95)	18.22 ± 4.29(12.51–24.23)
C 18:3 ω3	0.22 ± 0.15(0.02–0.45)	0.27 ± 0.15(0.00–0.49)	0.30 ± 0.05(0.22–0.37)	0.36 ± 0.06(0.30–0.47)	0.33 ± 0.08(0.24–0.47)	0.26 ± 0.10(0.01–0.34)
C 18:3 ω6	0.79 ± 0.44(0.27–1.46)	0.77 ± 0.51(0.27–1.59)	0.59 ± 0.24(0.38–1.00)	0.95 ± 0.24(0.61–1.39)	0.98 ± 0.58(0.19–1.50)	0.94 ± 0.56(0.26–1.87)
Σ PUFA ^a	19.07 ± 4.39 (12.16–24.85)	22.10 ± 4.24 (15.52–26.97)	21.73 ± 3.80 (15.64–24.96)	18.73 ± 4.17 (14.00–24.28)	19.44 ± 5.26 (10.52–23.79)	19.43 ± 4.46 (13.64–25.27)
C 16:1 t9	0.02 ± 0.02(0.00–0.05)	0.03 ± 0.03(0.00–0.06)	0.02 ± 0.02(0.00–0.05)	0.02 ± 0.02(0.00–0.06)	0.04 ± 0.02(0.00–0.06)	0.02 ± 0.02(0.00–0.06)
C 18:1 t9	0.37 ± 1.06(0.00–2.99)	1.39 ± 1.89(0.00–4.65)	0.55 ± 0.71(0.00–1.65)	0.78 ± 1.45(0.00–3.37)	1.43 ± 1.34(0.00–2.82)	1.00 ± 1.32(0.00–3.50)
C 18:2 t9t12	0.11 ± 0.11(0.00–0.29)	0.05 ± 0.07(0.00–0.19)	0.08 ± 0.06(0.00–0.15)	0.24 ± 0.39(0.00–0.44)	0.14 ± 0.10(0.00–0.24)	0.09 ± 0.09(0.00–0.24)
C 18:2 c9t12	(0.00–0.00)	0.02 ± 0.06(0.00–0.17)	(0.00–0.00)	(0.00–0.00)	(0.00–0.00)	(0.00–0.00)
C18:2 t9c12	0.01 ± 0.03(0.00–0.08)	0.04 ± 0.06(0.00–0.14)	0.01 ± 0.04(0.00–0.10)	0.03 ± 0.04(0.00–0.09)	(0.00–0.00)	(0.00–0.00)
Σ TFA ^a	0.51 ± 1.11 (0.00–3.24)	1.52 ± 2.02 (0.00–5.05)	0.66 ± 0.76 (0.00–1.85)	0.94 ± 1.44 (0.00–3.52)	1.61 ± 1.35 (0.13–3.05)	1.11 ± 1.35 (0.00–3.58)
^aSFA: Saturated fatty acid; MUFA: Monounsaturated fatty acid; PUFA: Polyunsaturated fatty acid; TFA: Trans fatty acid.

Oleic acid was the predominant monounsaturated fatty acid (MUFA) in crisps and cake samples. The mean value of oleic acid was 41.46 g/100 g fatty acids ranging from 35.29 to 44.66 g/100 g fatty acids in potato crisps and 42.18 g/100 g fatty acids ranging from 40.31 to 46.83 g/100 g fatty acids in corn crisps. Similarly, oleic acid was the major MUFA in crisps with a range of 31.67–41.45%[21] and corn crisps with 41.6%.[17] In this study, the mean value of oleic acid was 37.03 g/100 g fatty acids ranging from 30.01 to 42.26 g/100 g fatty acids in cocoa cakes, 35.07 g/100 g fatty acids ranging from 32.13 to 39.92 g/100 g fatty acids in mosaic cakes, 35.59 g/100 g fatty acids ranging from 33.06 to 38.42 g/100 g fatty acids in chocolate cakes, 34.77 g/100 g fatty acids ranging from 25.50 to 29.55 g/100 g fatty acids in cream cakes, 38.70 g/100 g fatty acids ranging from 34.01 to 44.40 g/100 g fatty acids in hazelnut-cocoa cakes, and 36.99 g/100 g fatty acids ranging from 31.54 to 42.10 g/100 g fatty acids in fruity cakes. Similar results were obtained in cocoa cake and fruit cake,[17] cakes,[22] and filled and covered mini cake.[18]

Linoleic acid was the primary polyunsaturated fatty acid (PUFA) in crisps and cake samples. The mean value of this fatty acid was 14.72 g/100 g fatty acids ranging from 9.13 to 34.94 g/100 g fatty acids in potato crisps and 13.34 g/100 g fatty acids ranging from 11.21 to 17.10 g/100 g fatty acids in corn crisps. Similarly, linoleic acid was the major PUFA in chip samples,[21] corn chips,[17] and French fries.[22] In our study, the mean value of linoleic acid was 18.06 g/100 g fatty acids ranging from 11.44 to 23.65 g/100 g fatty acids in cocoa cakes, 21.06 g/100 g fatty acids ranging from 15.18 to 26.33 g/100 g fatty acids in mosaic cakes, 20.83 g/100 g fatty acids ranging from 14.46 to 24.36 g/100 g fatty acids in chocolate cakes, 17.42 g/100 g fatty acids ranging from 12.65 to 22.73 g/100 g fatty acids in cream cakes, 18.13 g/100 g fatty acids ranging from 9.86 to 22.95 g/100 g fatty acids in hazelnut-cocoa cakes, and 18.22 g/100 g fatty acids ranging from 12.51 to 24.23 g/100 g fatty acids in fruity cakes. Similar results were obtained in cocoa cake and fruit cake,[17] cakes and cakes with cover,[22] filled and covered mini cake, and filled and covered cake.[18]

SFAs were found to be higher than MUFAs and PUFAs in all crisps and cake samples, and the mean value of SFAs were determined to be 42.29 and 42.66 g/100 g fatty acids in potato crisps and corn crisps, respectively. In potato and corn crisps samples, percentages of SFAs were nearly MUFAs. Elias and Innis[23] found lower saturated fat in corn chips (31.3 g/100 g fat) and in potato chips (27.8 g/100 g fat) than our results. In comparison to our study, the low level SFA was observed in other studies of potato crisps.[22,24] Wijesundera et al.[25] found that SFA ranged from 7.9 to 46.7 g/100 g fat in potato chips. In this study, a similar result was observed for maximum level (46.57 g/100 g fatty acids) of SFA in potato crisps. But minimum level in our study (27.98 g/100 g fatty acids) was higher than in Wijesundera et al.[25] in potato crisps. In our study, the mean values of SFAs were determined to be 42.86, 40.78, 41.50, 44.97, 39.83, and 41.91 g/100 g fatty acids in cocoa cakes, mosaic cakes, chocolate cakes, cream cakes, hazelnut-cocoa cakes, and fruity cakes, respectively. In hazelnut-cocoa cake samples, percentages of SFAs were nearly MUFAs. Compared to our study, cakes with cover[22] and filled and covered cakes[18] had higher SFAs. However, in mini cakes[18] and cake mix,[24] SFA amounts were similar to our results.

In this study, 16:1 t9, C 18:1 t9, C 18:2 t9t12, and C 18:2 t9c12 as trans isomers were detected. C 18:2 c9t12 in only mosaic cake samples at a low level was detected. In corn crisps and all cake samples, the C 18:1t9 was the predominant trans fatty acid. In potato crisps, C 18:2 t9t12 (0.15 g/100 g fatty acids ranging from 0.00 to 0.33 g/100 g fatty acids) was the major trans fatty acid and C 18:1 t9 (0.13 g/100 g fatty acids) was nearly C 18:2 t9t12. However, C 18:1 t9 had a wide variation (ranging from 0.00 to 0.93 g/100 g fatty acids) in comparison to C 18:2 t9t12. The highest percentages of C 18:1 t9 were in hazelnut-cocoa (1.43 g/100 g fatty acids) and mosaic cakes (1.39 g/100 g fatty acids) in all samples.

The trans isomers in potato crisps and corn crisps had wide variations (Tables 1 and 2). Similar results were obtained by Zegerska and Borejszo.[26] In our study, the mean value of total trans fatty acids was 0.37 g/100 g fatty acids in potato crisps. The amount of total trans fatty acids in potato crisps was considerably lower than previously reported values.[21–24 24 The result in this study was higher than previous reports.[27,28] In our study, TFA in potato crisps ranged from 0.02 to 1.35 g/100 g fatty acids. The use of totally hydrogenated fats for heating, frying, and deep frying leads to an increase in TFA values in the fried products. Thus, the choice of the type of fat is important for the formation of TFA in foods during frying processes.[29] The mean value of total trans fatty acids were 0.54 g/100 g fatty acids and ranged from 0.18 to 1.00 g/100 g fatty acids in corn crisps. A similar result (0.7%) was obtained by Dağlıoğlu et al.[17] Elias and Innis[23] found higher values than in our study.

The trans isomers in cakes had wide variations. Total TFAs ranged from 0.00 to 5.05 g/100 g fatty acids in the cake category. The mean value of total trans fatty acids were 0.51, 1.52, 0.66, 0.94, 1.61, and 1.11 g/100 g fatty acids in cocoa cakes, mosaic cakes, chocolate cakes, cream cakes, hazelnut-cocoa cakes, and fruity cakes, respectively. Zegerska and Borejszo[26] found that, in cakes, trans C 18:1 isomers occurred at 1.49 to 41.44% and only four types of cakes contained less than 5% of trans C 18:1. The amount of total trans fatty acids in our study in cakes was lower than previously reported values in cake,[21] fruit cake and cocoa cake,[17] filled and covered cake, and filled and covered mini cakes,[18] cakes and cakes with cover,[22] and cake mixes.[23,24] Satchithanandam et al.[14] found low levels of TFA (<1 (g/100 g fat) in peanut butter-covered cake and filled sponge cake, and high levels of TFA (>10 (g/100 g fat) in iced and filled cake, iced and filled cake rolls, and iced mini cake snacks. van Erp-baart et al.[30] investigated trans fatty acids in bakery products in 14 European countries and stated that the source of fat varied greatly among and within countries. The amount of trans fatty acids varied considerably among similar foods, reflecting differences in the fats and type used in the manufacturing or preparation process.[24] As seen in Table 2, hazelnut-cocoa (1.61 g/100 g fatty acids) and mosaic cake (1.52 g/100 g fatty acids) samples had the highest mean value of total trans fatty acids between categorized cake samples.

CONCLUSION

Trans fatty acid and fatty acid composition of crisps and 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 SFAs, MUFAs, and 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. However, the trans fatty acids in crisps and cake samples had wide variations; the level of trans isomers was low in all crisps and some cakes. The consumers must pay attention while consuming foods in this category because of their high level of SFA.

ACKNOWLEDGMENTS

This study was financed by Selcuk University Scientific Research Foundation (BAP). The authors wish to acknowledge their support of this project.