Fatty Acid Profiles of Selected Industrial Foods with Zero Trans Fatty Acids Claim

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dc.contributor.authorDemir, Bekir Alper
dc.contributor.authorTasan, Murat
dc.date.accessioned2024-10-29T17:59:16Z
dc.date.available2024-10-29T17:59:16Z
dc.date.issued2019
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, labeled trans fatty acid-free declaration of trans fatty acids in the proportions of certain food groups of the Turkish Food Codex food labeling and nutrition labeling rules in terms of compliance were examined according to communigue. There were stated the trans isomers structures, specifications, factors to be formed and applicable alternative methods to prevent to come into being trans isomers which are getting increasing importance for human nutrition in nowadays. Several food groups which are frequently consuming and existing considerable lipid shortening (industrial fatty) were formed in additional to margarine groups which are shown as main source of trans fatty acids. Food groups as the cakes (8 pieces), biscuits (8 pieces), margarines (8 pieces) and chips (5 pieces) of the sample to be analyzed 29 different brands. Capillary gas-liquid chromatography (GLC) method for the assessment was made of the fatty acid composition. In the study, trans oleic acid (C18:1), trans linoleic acid (C18:2) and trans linolenic acid (C18:3) was determined. According to the results, total trans fatty acid contents were found in the cakes, biscuits, margarines and chips varies between %0.17 to 0.92; %0.11-0.46; %0.19-0.79 and %0.26-1.21. Except one of the examples in the samples examined, expect for trans fatty acid contents were verified to be appropriate in the circumstances notification.
dc.identifier.doi10.33462/jotaf.288733
dc.identifier.endpage33
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85078778140
dc.identifier.scopusqualityQ3
dc.identifier.startpage23
dc.identifier.urihttps://doi.org/10.33462/jotaf.288733
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14681
dc.identifier.volume16
dc.identifier.wosWOS:000490344100003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTrans fatty acids
dc.subjectlabeling
dc.subjectcake
dc.subjectmargarine
dc.subjectbiscuit
dc.subjectchips
dc.titleFatty Acid Profiles of Selected Industrial Foods with Zero Trans Fatty Acids Claim
dc.typeArticle

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