Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids

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dc.authorscopusid37068539800
dc.authorscopusid6602299684
dc.authorwosidTaşan, Murat/ABA-3434-2020
dc.contributor.authorBasol, Belgin
dc.contributor.authorTaşan, Murat
dc.date.accessioned2022-05-11T14:43:55Z
dc.date.available2022-05-11T14:43:55Z
dc.date.issued2008
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within the ranges of 27.4 - 48.8, 33.8 - 56.7 and 8.4 - 35.3% of total FA, respectively. The total TFA ranged front 2.7 to 23.9% of total FA. The total trans 08:1 acid was the major TFA in all the analyzed brands, representing 82.3 - 94.5% of total TFA. The total trans C18:2 acid varied from 0.2 to 2.9% of total FA, while the total trans C18:3 acid was only found at very low levels (0.1% of total FA) in the samples of two brands. It is clear from the results that partially hydrogenated vegetable oils with high TFA content are still the major raw materials used in the production of Turkish shortenings.
dc.identifier.doi10.1111/j.1745-4522.2008.00117.x
dc.identifier.endpage250
dc.identifier.issn1065-7258
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-42549148307
dc.identifier.scopusqualityN/A
dc.identifier.startpage240
dc.identifier.urihttps://doi.org/10.1111/j.1745-4522.2008.00117.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9768
dc.identifier.volume15
dc.identifier.wosWOS:000255553200010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBasol, Belgin
dc.institutionauthorTaşan, Murat
dc.language.isoen
dc.publisherBlackwell Publishing
dc.relation.ispartofJournal of Food Lipids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGeometrical-Isomers
dc.subjectLipoprotein Levels
dc.subjectVegetable-Oils
dc.subjectMargarines
dc.subjectFa
dc.subjectChromatography
dc.subjectCholesterol
dc.subjectPakistan
dc.subjectSpreads
dc.subjectLipids
dc.titleFatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
dc.typeArticle

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