Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market
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 chromatographySource:
Journal of the Serbian Chemical Society, 2018, 83, 6, 685-698Publisher:
- Srpsko hemijsko društvo, Beograd
Funding / projects:
DOI: 10.2298/JSC180207039T
ISSN: 0352-5139
WoS: 000437822100002
Scopus: 2-s2.0-85049625134
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Institution/Community
Institut za medicinska istraživanjaTY - 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 .