Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Yavuz Selim Çakmak, Gökalp Özmen Güler and Abdurrahman Aktümsek
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Yavuz Selim Çakmak: Department of Biology, Science Faculty and
Gökalp Özmen Güler: Department of Biological Education, Ahmet Kelesoglu Education Faculty, Selcuk University, Konya, Turkey
Abdurrahman Aktümsek: Department of Biology, Science Faculty and

Czech Journal of Food Sciences, 2010, vol. 28, issue 3, 177-184

Abstract: Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. Trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. Trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.

Keywords: trans fatty acid; fatty acid composition; chocolate; chocolate wafer; Turkey (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:48-2009-cjfs

DOI: 10.17221/48/2009-CJFS

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