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

Thumbnail
2018
3236.pdf (2.291Mb)
Authors
Timić, Jasmina
Đuričić, Ivana
Ristić-Medić, Danijela K.
Šobajić, Slađana
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 > 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
https://farfar.pharmacy.bg.ac.rs/handle/123456789/3238
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
TY  - JOUR
AU  - Timić, Jasmina
AU  - Đuričić, Ivana
AU  - Ristić-Medić, Danijela K.
AU  - Šobajić, Slađana
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3238
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 > 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
VL  - 83
IS  - 6
SP  - 685
EP  - 698
DO  - 10.2298/JSC180207039T
ER  - 
@article{
author = "Timić, Jasmina and Đuričić, Ivana and Ristić-Medić, Danijela K. and Šobajić, Slađana",
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 > 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",
volume = "83",
number = "6",
pages = "685-698",
doi = "10.2298/JSC180207039T"
}
Timić, J., Đuričić, I., Ristić-Medić, D. K.,& Šobajić, 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
Timić J, Đuričić I, Ristić-Medić DK, Šobajić S. 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 .
Timić, Jasmina, Đuričić, Ivana, Ristić-Medić, Danijela K., Šobajić, Slađana, "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 . .

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