Trans fatty acid contents in chocolates and chocolate wafers in Turkey
2010
Cakmak, Y.S.,Selcuk Univ., Konya (Turkey). Dept. of Biology | Gueler, G.O.,Selcuk Univ., Konya (Turkey). Dept. of Biological Education | Aktuemsek, A.,Selcuk Univ., Konya (Turkey). Dept. of Biology
Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Thirty-five samples of milk chocolates, bitter chocolates, chocolates with nuts, chocolates with pistachio, chocolates with almond and other chocolates, and 27 samples of pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. Trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. Trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, trans fatty acids contents in chocolates in Turkey were relatively lower than those in other countries.
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