Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market
Апстракт
The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted gt 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5-49.3 %). The trans-FAs elaidic (C18:1 - 9t) and linolelaidic FAs (18: 2 - 9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100... g of analyzed products was in range 0.1-4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.
Кључне речи:
savory snacks / lipid profile / gas chromatographyИзвор:
Journal of the Serbian Chemical Society, 2018, 83, 6, 685-698Издавач:
- Srpsko hemijsko društvo, Beograd
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.2298/JSC180207039T
ISSN: 0352-5139
WoS: 000437822100002
Scopus: 2-s2.0-85049625134
Институција/група
Institut za medicinska istraživanjaTY - JOUR AU - Timić, Jasmina B. AU - Duricić, Ivana D. AU - Ristić-Medić, Danijela AU - Sobajić, Slađana S. PY - 2018 UR - http://rimi.imi.bg.ac.rs/handle/123456789/888 AB - The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted gt 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5-49.3 %). The trans-FAs elaidic (C18:1 - 9t) and linolelaidic FAs (18: 2 - 9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1-4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy. PB - Srpsko hemijsko društvo, Beograd T2 - Journal of the Serbian Chemical Society T1 - Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market EP - 698 IS - 6 SP - 685 VL - 83 DO - 10.2298/JSC180207039T ER -
@article{ author = "Timić, Jasmina B. and Duricić, Ivana D. and Ristić-Medić, Danijela and Sobajić, Slađana S.", year = "2018", abstract = "The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted gt 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5-49.3 %). The trans-FAs elaidic (C18:1 - 9t) and linolelaidic FAs (18: 2 - 9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1-4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.", publisher = "Srpsko hemijsko društvo, Beograd", journal = "Journal of the Serbian Chemical Society", title = "Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market", pages = "698-685", number = "6", volume = "83", doi = "10.2298/JSC180207039T" }
Timić, J. B., Duricić, I. D., Ristić-Medić, D.,& Sobajić, S. S.. (2018). Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market. in Journal of the Serbian Chemical Society Srpsko hemijsko društvo, Beograd., 83(6), 685-698. https://doi.org/10.2298/JSC180207039T
Timić JB, Duricić ID, Ristić-Medić D, Sobajić SS. Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market. in Journal of the Serbian Chemical Society. 2018;83(6):685-698. doi:10.2298/JSC180207039T .
Timić, Jasmina B., Duricić, Ivana D., Ristić-Medić, Danijela, Sobajić, Slađana S., "Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market" in Journal of the Serbian Chemical Society, 83, no. 6 (2018):685-698, https://doi.org/10.2298/JSC180207039T . .