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Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market

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2018
885.pdf (2.291Mb)
Authors
Timić, Jasmina B.
Duricić, Ivana D.
Ristić-Medić, Danijela K.
Sobajić, Slađana S.
Article (Published version)
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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.

Keywords:
savory snacks / lipid profile / gas chromatography
Source:
Journal of the Serbian Chemical Society, 2018, 83, 6, 685-698
Publisher:
  • Srpsko hemijsko društvo, Beograd
Funding / projects:
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)

DOI: 10.2298/JSC180207039T

ISSN: 0352-5139

WoS: 000437822100002

Scopus: 2-s2.0-85049625134
[ Google Scholar ]
7
3
URI
http://rimi.imi.bg.ac.rs/handle/123456789/888
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
Institut za medicinska istraživanja
TY  - JOUR
AU  - Timić, Jasmina B.
AU  - Duricić, Ivana D.
AU  - Ristić-Medić, Danijela K.
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
UR  - conv_4325
ER  - 
@article{
author = "Timić, Jasmina B. and Duricić, Ivana D. and Ristić-Medić, Danijela K. 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",
url = "conv_4325"
}
Timić, J. B., Duricić, I. D., Ristić-Medić, D. K.,& 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
conv_4325
Timić JB, Duricić ID, Ristić-Medić DK, 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
conv_4325 .
Timić, Jasmina B., Duricić, Ivana D., Ristić-Medić, Danijela K., 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 .,
conv_4325 .

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