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

Jasmina B. Timić, Ivana D. Đuričić, Danijela K. Ristić-Medić, Slađana S. Šobajić

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

Full Text:

PDF (2,347 kB)

References


V. Remig, B. Franklin, S. Margolis, G. Kostas, T. Nece, J. C. Street, J. Am. Diet. Assoc. 10 (2010) 585

WHO Healthy Diet. Fact sheet, http://www.who.int/mediacentre/factsheets/fs394/en/ (accessed Dec, 2017)

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), European Food Safety Authority (EFSA), Parma, Italy, EFSA J. 8 (2010) 1461

M. Roe, H. Pinchen, S. Church, S. Elahi, M. Walker, M. Farron-Wilson, J. Buttriss, P. Finglas, Food Chem. 140 (2013) 427

Z. D. Akmar, M. E. Norhaizan, R. Azimah, A. Azrina, Y. M. Chan, Mal. J. Nutr. 19 (2013) 87

F. Dias, M. Passos, M. do Carmo, M. Lopes, V. Mesquita, Food Chem. 171 (2015) 351

S. Trattner, W. Becker, S. Wretling, V. Ohrvik, I. Mattisson, Food Chem. 175 (2015) 423

N. Perez-Farinos, M. A. Dal Re Saavedra, C. Villar Villalba, T. Robledo de Dios, Gac. Sanit. 30 (2016) 379

N. Costa, R. Cruz, P. Graca, J. Breda, S. Casal, Food Control 64 (2016) 128

S. Kravić, Z. Suturović, J. Švarc-Gajić, Z. Stojanović, M. Pucarević, I. Nikolić, Hem. Ind. 65 (2011) 139

V. Vučić, A. Arsić, S. Petrović, S. Milanović, M. Gurinović, M. Glibetić, Food Chem. 185 (2015) 437

M. Barać, M. Kresojević, B. Špirović-Trifunović, M. Pešić, T. Vučić, A. Kostić, S. Despotović, Mljekarstvo 68 (2018) 37

S. Kravić, N. Marjanović, Z. Suturović, J. Švarc-Gajić, Z. Stojanović, M. Pucarević, Acta Aliment. 39 (2010) 413.

T. Stamenić, M. Pelivanović, S. Šobajić, in Book of Abstracts of 13th Congress of Nutrition, 13th CONGRESS OF NUTRITION Food and Nutrition – A Roadmap to Better Health, Belgrade, Serbia, 2016, p. 212

Rule Book about labeling and advertising of food in Serbia, Official Journal RS 19/2017, Republic of Serbia, 2017, http://www.tehnologijahrane.com/pravilnik/pravilnik-o-deklarisanju-oznacavanju-i-reklamiranju-hrane (accessed Sep, 2017)

WHO, Eliminating trans fats in Europe, Regional Office for Europe, http:// //www.euro.who.int/__data/assets/pdf_file/0010/288442/Eliminating-trans-fats-in-Eur¬ope-A-policy-brief.pdf?ua=1

European Commission, Guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008 on Food Additives, http://ec.europa.eu/ food/safety/docs/fs_food-improvement-agents_guidance_1333-2008_annex2.pdf

J. R. Dean, Extraction techniques in analytical sciences, Chapter 6.2, Wiley, Newcastle, 2010, p. 128

C. I. Vardavas, S. Yiannopoulos, M. Kiriakakis, E. Poulli, A. Kafatos, Food Chem. 101 (2007) 924

J. E. Robinson, R. Singh, S. E. Kayas, Food Chem. 107 (2008) 1144

B. Ergonul, Qual. Assur. Saf. Crops Foods 4 (2012) 102

A. A. Kandhro, S. T. H. Sherazi, S. A. Mahesar, M. Y. Talpur, Y. Latif, Pak. J. Anal. Environ. Chem. 11 (2010) 36

M. J. Albers, L. J. Harnack, L. M. Steffen, D. R. Jacobs, J. Am. Diet. Assoc. 108 (2008) 367

S. M. Innis, T. J. Green, T. K. Hasley, J. Am. Coll. Nutr. 18 (1999) 255

A. F. Aladedunye, R. Przybylski, J. Am. Oil Chem. Soc. 86 (2009) 149

G. Bansal, W. Zhou, T-W. Tan, F-L. Neo, H-L. Lo, Food Chem. 116 (2009) 535

W. Tsuzuki, A. Matsuoka, K. Ushida, Food Chem. 123 (2010) 976

K. Bordin, M. T. Kunitake, K. K. Aracava, C. S. Trindade, Arch. Latinoam. Nutr. 63 (2013) 5

M. Imran, F. M. Anjum, M. U. Arshad, J. Food Process. Technol. 4 (2013) 268

O. Daglioglu, M. Tasan, B. Tuncel, Turk. J. Chem. 26 (2002) 705

Snacking Patterns of U.S. Adolescents. What We Eat in America, NHANES 2005–2006, https://www.ars.usda.gov/ARSUserFiles/80400530/pdf/dbrief/2_adolescents_snacking_0506.pdf (accessed Oct, 2017)

C. Piernas, B. M. Popkin, Health Aff. (Millwood) 29 (2010) 398

J. B. Muhre, E. B. Loken, M. Wandel, L. F. Andersen, BMC Pub. Health 15 (2015) 369

S. Stender, A. Astrup, J. Dyerberg, BMJ Open 6 (2016) e010673




DOI: https://doi.org/10.2298/JSC180207039T

Copyright (c) 2018 J. Serb. Chem. Soc.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

IMPACT FACTOR 0.797 (139 of 171 journals)
5 Year Impact Factor 0,923 (134 of 171 journals)