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

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

Abstract


The rapid increase in consumption of salty snack products has led to increased concern about their composition and nutritive value. The aim of this study was to investigate fat content and fatty acid profile in salty snack products from Serbian market. Total of 58 different snack product from 3 categories (Baked products, Chips&flips products, Cereal products) were analyzed. 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 of Baked products and Chips&flips. Linoleic acid was more abundant in category of Cereal products (15.5-49.3%). Trans FAs elaidic (C18:1 - 9t) and linol-elaidic FAs (18:2 - 9t, 12t) were identified in 66% products. The highest average tFAs content had flips products (16.3%), followed by flips group (9.3%). Potential tFAs intake from 100 g of analyzed products was in range 0.1-4.9 g. This study provided large database on saturated fatty acids and tFAs content in salty snack products and indicated that by consuming only one package of some products tFAs intake could surpass recommended maximum of 1% of daily energy.


Keywords


savoury snacks; lipid profile; gas chromatography

Full Text:

PDF (1,664 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/, (2017)

EFSA Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. 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

S. Dias-Fda, M. E. Passos, Md do-Carmo, M. L. Lopes, V. L. Valente-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. Angeles Dal Re Saavedra, C. V. Villalba, T. Robledo de Dios, Gac. Sanit. 30 (2016) 379

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

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

Rule Book about labeling and advertising of food in Serbia, Official Journal RS 19/2017. Republic of Serbia, http://www.tehnologijahrane.com/pravilnik/pravilnik-o-deklarisanju-oznacavanju-i-reklamiranju-hrane, (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-Europe-A-policy-brief.pdf?ua=1, (2017)

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, (2017)

J. R. Dean. Extraction techniques in analytical sciences, Chapter 6.2, A John Wiley & Sons Ltd., Publication, Newcastle, UK, 2010, 34 p.128

K. Ichihara and Y. Fukubayashi, J. Lipid Res. 51 (2010) 635

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

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

Bulent Ergonul, QAS. 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 and T. K. Hasley, J. Am. Coll. Nutr. 18 (1999) 255

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

B. Geeta, Z. Weibiao, T. Ting-Wei, N. Fung-Leng, Lo. Hui-Ling, Food Chem. 116 (2009) 535

W. Tsuzuki, A. Matsuoka and 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, Meal. J. Food Process. Technol. 4 (2013) 9

O. Daglioglu, M. Tasan and 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, (2017)

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

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

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

S. Stender, A. Astrup, J. Dyerberg, BMJ Open 6 (2016) 4

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.




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 0.822 (131 of 166 journals)
5 Year Impact Factor 1.015 (118 of 166 journals)