BibTex RIS Kaynak Göster

Determination of Fat Contents and Fatty Acid Compositions of Commercial Chocolates on the Turkish Market

Yıl 2012, Cilt: 9 Sayı: 1, 86 - 94, 01.03.2012

Z. Selçuk Ü. Geçgel Ü. Geçgel

Öz

Anahtar Kelimeler

-

Kaynakça

  • Anonymous, 2010. Turkish Association of Candy Products Industrialists, http://www.semad.org (accessed Sep 2010).
  • Anonymous, 2003. Turkish Food Codex Communiqué on Chocolate and Chocolate Products (Communiqué No: 2003/23).
  • AOAC, 1990. Official Methods of Analysis of the Association of Official Analytical Chemists. Fifteenth Edition. Method No: 963.15.
  • AOCS, 1992. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th Ed., American Oil Chemists’ Society, Champaign, IL. Method Ce 2-66.
  • Asgary, S., B. Nazari, N. Sarrafzadegan, S. Saberi, L. Azadbakht and A. Esmaillzadeh, 2009. Fatty acid composition of commercially available Iranian edible oils. J Res Medical Sci. 14 (4): 211-215.
  • Belscak ,A., D. Komes, D. Horzic, K.K. Ganic and D. Karlovic, 2009. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food
  • Res Int. 42: 707-716.
  • Beninca, C., E.F. Zanoelo, L.F.L.L. Junior and C.B. Spricigo, 2009. Trans fatty acids in margarines marketed in Brazil: Content, labeling regulations and consumer information. Eur J Lipid Sci Tech. 111: 451-458.
  • Buijsse, B., C. Weikert, D. Drogan, M. Bergmann and H. Boeing, 2010. Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. Eur Heart J. 31: 1616-1623.
  • Cakmak, Y.S., G.O. Guler and A. Aktumsek, 2010. Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J Food Sci. 28 (3): 177-184.
  • Daglioglu, O., M. Tasan and B. Tuncel, 2002. Determination of fatty acid composition and total trans fatty acids in cereal-based Turkish foods. Turk J Chem. 26: 705-710.
  • Fu, H., L. Yang, H. Yuan, P. Rao and Y.M. Lo, 2008. Assessment of trans fatty acids content in popular western-style products in China. J Food Sci. 73: 383-391.
  • Galdamez, J.R., K. Szlachetka, J.L. Duda and G.R. Ziegler, 2009. Oil migration in chocolate: A case of nonFickian diffusion. J Food Eng. 92: 261-268.
  • Gracia, A., M.L. Loureiro and R.M. Nayga, 2009. Consumers’ valuation of nutritional information: A choice experiment study. Food Qual Prefer. 20: 463-471.
  • Heiss, C. and M. Kelm, 2010. Chocolate consumption, blood pressure, and cardiovascular risk. Eur Heart J. 31: 1554-1556.
  • Hunter, J.E., J. Zhang and P.M. Kris-Etherton, 2010. Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review. Am. J. Clin. Nutr. 91: 46-63.
  • Kandhro A., S.T.H. Sherazi, S.A. Mahesar, M.I. Bhanger, M.Y. Talpur and S. Arain, 2008. Monitoring of fat content, free fatty acid and fatty acid profile including trans fat in Pakistani biscuits. J Am Oil Chem Soc. 85: 1057-1061.
  • Karabulut, I. 2007. Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids. Int J Food Sci Nutr. 58: 619-628.
  • Keijbets, E.L., J. Chen, E. Dickinson and J. Vieira, 2009. Surface energy investigation of chocolate adhesion to solid mould materials. J Food Eng. 92: 217-225.
  • Leth, T., H.G. Jensen, A.E. Mikkelsen and A. Bysted, 2006. The effect of the regulation on trans fatty acid content in Danish food. Atherosclerosis Supp. 7: 53-56.
  • Lipp, M., C. Simoneau, F. Ulberth, E. Anklam, C. Crews, P. Brereton, W. de Greyt, W. Schwacks and C. Wiedmaiers, 2001. Composition of genuine cocoa butter and cocoa butter equivalents. J. Food Comp. Anal. 14: 399-408.
  • Mayneris-Perxachs, J., I. Bondia-Pons, C. MoltoPuigmarti, M. Pairo, A.I. Castellote and M.C. LopezSabater, 2010. Diet and plasma evaluation of the main isomers of conjugated linoleic acid and transfatty acids in a population sample from Mediterranean North-east Spain. Food Chem. 123: 296-305.
  • Mojska, H., I. Gielecinska, J. Balas, M. Pawlicka and L. Szponar, 2006. Trans fatty acids in foods in Poland: monitoring study. Zywienie Czlowieka i Metabolizm. 33: 107-122.
  • Musavi, A., M. Cizmeci, A. Tekin and M. Kayahan, 2008. Effects of hydrogenation parameters on trans isomer formation, selectivity and melting properties of fat. Eur J Lipid Sci Tech. 110: 254-260.
  • Richter, E.K., K.A. Shawish, M.R.L. Scheeder and P.C. Colombani, 2009. Trans fatty acid content of selected Swiss foods: The TransSwissPilot study. J Food Compos Anal. 22: 479-484.
  • Rusconi, M. and A. Conti, 2010. Theobroma cacao L., the Food of the Gods. A scientific approach beyond myths and claims. Pharmacol Res. 61: 5-13.
  • Saftlas, A.F., E.W. Triche, H. Beydoun and M.B. Bracken, 2010. Does chocolate intake during pregnancy reduce the risks of preeclampsia and gestational hypertension? Ann Epidemiol. 20: 584-591.
  • Saunders, D., S. Jones, G.J. Devane, P. Scholes, R.J. Lake and S.M. Paulin, 2008. Trans fatty acids in the New Zealand food supply. J Food Compos Anal. 21: 320-325.
  • Steinberg, F.M., M.M. Bearden and C.L. Keen, 2003. Cocoa and chocolate flavonoids: Implications for cardiovascular health. J Am Diet Assoc. 103: 215-223.
  • Tasan, M. and M. Demirci, 2005. Total and individual tocopherol contents of sunflower oil at different steps of refining. Eur Food Res Technol. 220: 251-254.
  • Visioli, F., H. Bernaert, R. Corti, C. Ferri, S. Heptinstall, E. Molinari, A. Poli, M. Serafını, H.J. Smıt, J.A. Vınson, F. Violi, and R. Paoletti, 2009. Chocolate, lifestyle, and health. Food Sci Nutr. 49, 299-312.
  • Wagner, K.H., E. Auer and I. Elmadfa, 2000. Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria. Eur Food Res Technol. 210: 237-241.
  • Yilmam L. and M. Tasan, 2008. trans fatty acid contents of crude soybean oils industrially obtained by solvent extraction with hexane. Asian J Chem. 20 (5): 3741-3749.

Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi

Yıl 2012, Cilt: 9 Sayı: 1, 86 - 94, 01.03.2012

Z. Selçuk Ü. Geçgel Ü. Geçgel

Öz

Türkiye’de tüketiciler tarafından en çok tercih edilen ilk beş çikolata firmasının örneklerinin yağ oranları ve yağ asit
bileşimleri kapiler gaz kromotografi tekniği (CP Sil 88, 50 m x 250 m i.d.) kullanılarak belirlenmiştir. Genel olarak,
tüm çikolata örneklerindeki en önemli yağ asitleri C16:0, C18:0 ve C18:1 olmuştur. Yağ oranı % 26.10 ile % 41.90
arasında değişiklik göstermiştir. Toplam doymuş, toplam tekli-doymamış, toplam çoklu-doymamış ve toplam
doymamış yağ asitleri oranı sırası ile % 49,57-64,04, % 32,21-44,99, % 2,90-4.94 ve % 35,15-49,93 arasında
belirlenmiştir. Çikolata örneklerindeki trans yağ asiti oranlarının % 0,44 ile % 0,98 arasında değiştiği görülmüştür.
Trans yağ asitlerinin düşük çıkması çikolata üretiminde kakao yağı kullanıldığını ortaya koymuştur.

Anahtar Kelimeler

Çikolata yağ oranı yağ asit bileşimi trans yağ asitleri

Kaynakça

  • Anonymous, 2010. Turkish Association of Candy Products Industrialists, http://www.semad.org (accessed Sep 2010).
  • Anonymous, 2003. Turkish Food Codex Communiqué on Chocolate and Chocolate Products (Communiqué No: 2003/23).
  • AOAC, 1990. Official Methods of Analysis of the Association of Official Analytical Chemists. Fifteenth Edition. Method No: 963.15.
  • AOCS, 1992. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th Ed., American Oil Chemists’ Society, Champaign, IL. Method Ce 2-66.
  • Asgary, S., B. Nazari, N. Sarrafzadegan, S. Saberi, L. Azadbakht and A. Esmaillzadeh, 2009. Fatty acid composition of commercially available Iranian edible oils. J Res Medical Sci. 14 (4): 211-215.
  • Belscak ,A., D. Komes, D. Horzic, K.K. Ganic and D. Karlovic, 2009. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food
  • Res Int. 42: 707-716.
  • Beninca, C., E.F. Zanoelo, L.F.L.L. Junior and C.B. Spricigo, 2009. Trans fatty acids in margarines marketed in Brazil: Content, labeling regulations and consumer information. Eur J Lipid Sci Tech. 111: 451-458.
  • Buijsse, B., C. Weikert, D. Drogan, M. Bergmann and H. Boeing, 2010. Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. Eur Heart J. 31: 1616-1623.
  • Cakmak, Y.S., G.O. Guler and A. Aktumsek, 2010. Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J Food Sci. 28 (3): 177-184.
  • Daglioglu, O., M. Tasan and B. Tuncel, 2002. Determination of fatty acid composition and total trans fatty acids in cereal-based Turkish foods. Turk J Chem. 26: 705-710.
  • Fu, H., L. Yang, H. Yuan, P. Rao and Y.M. Lo, 2008. Assessment of trans fatty acids content in popular western-style products in China. J Food Sci. 73: 383-391.
  • Galdamez, J.R., K. Szlachetka, J.L. Duda and G.R. Ziegler, 2009. Oil migration in chocolate: A case of nonFickian diffusion. J Food Eng. 92: 261-268.
  • Gracia, A., M.L. Loureiro and R.M. Nayga, 2009. Consumers’ valuation of nutritional information: A choice experiment study. Food Qual Prefer. 20: 463-471.
  • Heiss, C. and M. Kelm, 2010. Chocolate consumption, blood pressure, and cardiovascular risk. Eur Heart J. 31: 1554-1556.
  • Hunter, J.E., J. Zhang and P.M. Kris-Etherton, 2010. Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review. Am. J. Clin. Nutr. 91: 46-63.
  • Kandhro A., S.T.H. Sherazi, S.A. Mahesar, M.I. Bhanger, M.Y. Talpur and S. Arain, 2008. Monitoring of fat content, free fatty acid and fatty acid profile including trans fat in Pakistani biscuits. J Am Oil Chem Soc. 85: 1057-1061.
  • Karabulut, I. 2007. Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids. Int J Food Sci Nutr. 58: 619-628.
  • Keijbets, E.L., J. Chen, E. Dickinson and J. Vieira, 2009. Surface energy investigation of chocolate adhesion to solid mould materials. J Food Eng. 92: 217-225.
  • Leth, T., H.G. Jensen, A.E. Mikkelsen and A. Bysted, 2006. The effect of the regulation on trans fatty acid content in Danish food. Atherosclerosis Supp. 7: 53-56.
  • Lipp, M., C. Simoneau, F. Ulberth, E. Anklam, C. Crews, P. Brereton, W. de Greyt, W. Schwacks and C. Wiedmaiers, 2001. Composition of genuine cocoa butter and cocoa butter equivalents. J. Food Comp. Anal. 14: 399-408.
  • Mayneris-Perxachs, J., I. Bondia-Pons, C. MoltoPuigmarti, M. Pairo, A.I. Castellote and M.C. LopezSabater, 2010. Diet and plasma evaluation of the main isomers of conjugated linoleic acid and transfatty acids in a population sample from Mediterranean North-east Spain. Food Chem. 123: 296-305.
  • Mojska, H., I. Gielecinska, J. Balas, M. Pawlicka and L. Szponar, 2006. Trans fatty acids in foods in Poland: monitoring study. Zywienie Czlowieka i Metabolizm. 33: 107-122.
  • Musavi, A., M. Cizmeci, A. Tekin and M. Kayahan, 2008. Effects of hydrogenation parameters on trans isomer formation, selectivity and melting properties of fat. Eur J Lipid Sci Tech. 110: 254-260.
  • Richter, E.K., K.A. Shawish, M.R.L. Scheeder and P.C. Colombani, 2009. Trans fatty acid content of selected Swiss foods: The TransSwissPilot study. J Food Compos Anal. 22: 479-484.
  • Rusconi, M. and A. Conti, 2010. Theobroma cacao L., the Food of the Gods. A scientific approach beyond myths and claims. Pharmacol Res. 61: 5-13.
  • Saftlas, A.F., E.W. Triche, H. Beydoun and M.B. Bracken, 2010. Does chocolate intake during pregnancy reduce the risks of preeclampsia and gestational hypertension? Ann Epidemiol. 20: 584-591.
  • Saunders, D., S. Jones, G.J. Devane, P. Scholes, R.J. Lake and S.M. Paulin, 2008. Trans fatty acids in the New Zealand food supply. J Food Compos Anal. 21: 320-325.
  • Steinberg, F.M., M.M. Bearden and C.L. Keen, 2003. Cocoa and chocolate flavonoids: Implications for cardiovascular health. J Am Diet Assoc. 103: 215-223.
  • Tasan, M. and M. Demirci, 2005. Total and individual tocopherol contents of sunflower oil at different steps of refining. Eur Food Res Technol. 220: 251-254.
  • Visioli, F., H. Bernaert, R. Corti, C. Ferri, S. Heptinstall, E. Molinari, A. Poli, M. Serafını, H.J. Smıt, J.A. Vınson, F. Violi, and R. Paoletti, 2009. Chocolate, lifestyle, and health. Food Sci Nutr. 49, 299-312.
  • Wagner, K.H., E. Auer and I. Elmadfa, 2000. Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria. Eur Food Res Technol. 210: 237-241.
  • Yilmam L. and M. Tasan, 2008. trans fatty acid contents of crude soybean oils industrially obtained by solvent extraction with hexane. Asian J Chem. 20 (5): 3741-3749.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Z. Selçuk Bu kişi benim

Ü. Geçgel Bu kişi benim

Ü. Geçgel Bu kişi benim

Yayımlanma Tarihi 1 Mart 2012
Gönderilme Tarihi 2 Kasım 2014
Yayımlandığı Sayı Yıl 2012 Cilt: 9 Sayı: 1

Kaynak Göster

APA Selçuk, Z., Geçgel, U., & Geçgel, Ü. (2012). Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 9(1), 86-94.
AMA Selçuk Z, Geçgel U, Geçgel Ü. Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi. JOTAF. Mart 2012;9(1):86-94.
Chicago Selçuk, Z., Ü. Geçgel, ve Ü. Geçgel. “Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları Ve Yağ Asit Bileşimlerinin İncelenmesi”. Tekirdağ Ziraat Fakültesi Dergisi 9, sy. 1 (Mart 2012): 86-94.
EndNote Selçuk Z, Geçgel U, Geçgel Ü (01 Mart 2012) Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi. Tekirdağ Ziraat Fakültesi Dergisi 9 1 86–94.
IEEE Z. Selçuk, U. Geçgel, ve Ü. Geçgel, “Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi”, JOTAF, c. 9, sy. 1, ss. 86–94, 2012.
ISNAD Selçuk, Z. vd. “Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları Ve Yağ Asit Bileşimlerinin İncelenmesi”. Tekirdağ Ziraat Fakültesi Dergisi 9/1 (Mart 2012), 86-94.
JAMA Selçuk Z, Geçgel U, Geçgel Ü. Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi. JOTAF. 2012;9:86–94.
MLA Selçuk, Z. vd. “Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları Ve Yağ Asit Bileşimlerinin İncelenmesi”. Tekirdağ Ziraat Fakültesi Dergisi, c. 9, sy. 1, 2012, ss. 86-94.
Vancouver Selçuk Z, Geçgel U, Geçgel Ü. Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi. JOTAF. 2012;9(1):86-94.