Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Basit Öğe Kaydı
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:30:38Z
dc.date.available2024-08-04T20:30:38Z
dc.date.issued2007
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.en_US
dc.identifier.doi10.1080/09637480701368967
dc.identifier.endpage628en_US
dc.identifier.issn0963-7486
dc.identifier.issue8en_US
dc.identifier.pmid17852509en_US
dc.identifier.scopus2-s2.0-36349017745en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage619en_US
dc.identifier.urihttps://doi.org/10.1080/09637480701368967
dc.identifier.urihttps://hdl.handle.net/11616/94404
dc.identifier.volume58en_US
dc.identifier.wosWOS:000251083700006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfatty aciden_US
dc.subjectfooden_US
dc.subjecttrans fatty aciden_US
dc.subjectTurkeyen_US
dc.subjectgas chromatographyen_US
dc.titleFatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acidsen_US
dc.typeArticleen_US

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