Determination of Fatty Acid Composition and Total Trans Fatty Acids in Cereal-Based Turkish Foods

Orhan DAĞLIOĞLU; Murat TAŞAN

Article Details

Determination of Fatty Acid Composition and Total Trans Fatty Acids in Cereal-Based Turkish Foods

Authors:

Orhan DAĞLIOĞLU | Murat TAŞAN

Publisher:

TUBITAK

Journal:

Turkish Journal of Chemistry 2002 Vol.26 Issue 5, pp.705-710

Document Type:

Article

Publication Date:

4/2002

Document Language:

Turkish

Document ID (Org No.):

2000729774

Frequency:

Bimonthly

eISSN:

1303-6130

pISSN:

1300-0527

Abstract:

 

The fatty acid composition and trans fatty acids of 13  cereal-based foods produced by Turkish companies were analysed by  capillary gas-liquid chromatography.  The total fat contents of the  samples ranged from 1.8 to 37.9%.  Traditional Turkish white bread  and bulgur had the lowest fat content (1.8% and 2.3% respectively)  and wafer the highest (37.9%).  The major fatty acids in the samples  were C16:0, C18:0, trans C18:1, C18:1 and  C18:2.  Total unsaturated fatty acid contents varied between 49.0  and 80.3% of total fatty acids, and bulgur had the highest percentage  among the samples.  Except for bulgur, all the samples contained  trans fatty acids (weight percentage of methyl esters)  ranging from 0.1 to 31.0% of the total.  Bulgur did not contain  detectable levels of trans fatty acids while white bread and  corn chips contained trace amounts: 0.1% and 0.7% respectively.

 

The fatty acid composition and trans fatty acids of 13  cereal-based foods produced by Turkish companies were analysed by  capillary gas-liquid chromatography.  The total fat contents of the  samples ranged from 1.8 to 37.9%.  Traditional Turkish white bread  and bulgur had the lowest fat content (1.8% and 2.3% respectively)  and wafer the highest (37.9%).  The major fatty acids in the samples  were C16:0, C18:0, trans C18:1, C18:1 and  C18:2.  Total unsaturated fatty acid contents varied between 49.0  and 80.3% of total fatty acids, and bulgur had the highest percentage  among the samples.  Except for bulgur, all the samples contained  trans fatty acids (weight percentage of methyl esters)  ranging from 0.1 to 31.0% of the total.  Bulgur did not contain  detectable levels of trans fatty acids while white bread and  corn chips contained trace amounts: 0.1% and 0.7% respectively.

Article Details

Determination of Fatty Acid Composition and Total Trans Fatty Acids in Cereal-Based Turkish Foods

Authors: Orhan DAĞLIOĞLU | Murat TAŞAN

Publisher: TUBITAK

Journal: Turkish Journal of Chemistry 2002 Vol.26 Issue 5, pp.705-710

Document Type: Article

Publication Date: 4/2002

Document Language: Turkish

Document ID (Org No.): 2000729774

Frequency: Bimonthly

eISSN: 1303-6130

pISSN: 1300-0527

Issues

Authors:

Orhan DAĞLIOĞLU | Murat TAŞAN

Publisher:

TUBITAK

Journal:

Turkish Journal of Chemistry 2002 Vol.26 Issue 5, pp.705-710

Document Type:

Article

Publication Date:

4/2002

Document Language:

Turkish

Document ID (Org No.):

2000729774

Frequency:

Bimonthly

eISSN:

1303-6130

pISSN:

1300-0527