Determination of fatty acid composition and total trans fatty acids in cereal-based Turkish foods

Basit Öğe Kaydı
dc.authoridTuncel, Necati Baris/0000-0001-9885-5063;
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidTuncel, Necati Baris/AAG-4333-2019
dc.authorwosidtasan, murat/ABA-3434-2020
dc.contributor.authorDaglioglu, O
dc.contributor.authorTasan, M
dc.contributor.authorTunçel, B
dc.date.accessioned2024-06-12T10:55:41Z
dc.date.available2024-06-12T10:55:41Z
dc.date.issued2002
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe fatty acid composition and trans fatty acids of 13 cereal-based foods produced by Turkish companies were analysed by capillary gas-liquid chromatography. The total fat contents of the samples ranged from 1.8 to 37.9%. Traditional Turkish white bread and bulgur had the lowest fat content (1.8% and 2.3% respectively) and wafer the highest (37.9%). The major fatty acids in the samples were C-16:0, C-18:0, trans C-18:1, C-18:1 and C-18:2. Total unsaturated fatty acid contents varied between 49.0 and 80.3% of total fatty acids, and bulgur had the highest percentage among the samples. Except for bulgur, all the samples contained trans fatty acids (weight percentage of methyl esters) ranging from 0.1 to 31.0% of the total. Bulgur did not contain detectable levels of trans fatty acids while white bread and corn chips contained trace amounts: 0.1% and 0.7% respectively.en_US
dc.identifier.endpage710en_US
dc.identifier.issn1010-7614
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-0036399281en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage705en_US
dc.identifier.trdizinid32513en_US
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/32513
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19498
dc.identifier.volume26en_US
dc.identifier.wosWOS:000178642200009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherScientific Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal Of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapillary Gas-Liquid Chromatographyen_US
dc.subjectCereal Foodsen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectTrans Fatty Acidsen_US
dc.titleDetermination of fatty acid composition and total trans fatty acids in cereal-based Turkish foodsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu