Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania
| Autor: | Enuta Iorga, Nastasia Belc, M. Negoiţă, Adriana Laura Mihai |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Process equipment
Chemistry Petrochemistry French fries Materials Science (miscellaneous) Process Chemistry and Technology Materials Chemistry General Engineering General Chemistry General Medicine Food science General Pharmacology Toxicology and Pharmaceutics General Biochemistry Genetics and Molecular Biology |
| Zdroj: | Revista de Chimie. 71:456-465 |
| ISSN: | 2668-8212 0034-7752 |
| DOI: | 10.37358/rc.20.1.7875 |
| Popis: | The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 � 57.894%, respectively 7.442 � 49.392%. The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable - 0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content. |
| Databáze: | OpenAIRE |
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