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Original Articles

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

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Pages 822-829 | Received 13 Aug 2009, Accepted 26 Oct 2009, Published online: 13 Jun 2011
 

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.

ACKNOWLEDGMENTS

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

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