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Evaluation of fatty acids profile of potato crisps with flavour

2015-09Conference object Restricted access
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorOliveira, M.B.
dc.contributor.authorSanches-Silva, A.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2016-02-29T15:45:19Z
dc.date.available2016-02-29T15:45:19Z
dc.date.issued2015-09
dc.description.abstractThe consumption of potato crisps has increased in the last years, since this snack is highly appreciated, especially by young people, due to the pleasant taste and texture. Nowadays, there are several types of potato crisps available in the market, namely original potato crisps, potato crisps cooked in the oven and potato crisps with added flavours. The aim of this study was to determine the fatty acids (FA) profile of fourteen brands of potato crisps with flavour. The collection was performed in the major supermarkets chains of Lisbon, and included samples with flavour of ketchup, mustard, smoked ham, cheese and onion, sour cream with onion and hot & spicy. Fatty acids were derivatized to their correspondent methyl esters using a methanolic solution of potassium hydroxide. Analyses were performed in a gas chromatograph (HP 6890 series) equipped with a flame ionisation detector. Our results showed that saturated FA content varied between 0.824 ± 0.0 and 13.8 ± 0.0 g/100 g of edible portion, while monounsaturated FA ranged from 6.22 ± 0.0 to 25.4 ± 0.0 g/100 g. The highest content of elaidic acid (C18:1,trans-9) (308 ± 3.4 mg/100 g) was found in potato crisps with sour cream and onion. The level of trans FA found in the analysed potato crisps was always lower than 1%. In 57% of the analysed samples, the major FA were monounsaturated, while for 29% were polyunsaturated and 14% were rich in saturated FA.pt_PT
dc.description.sponsorshipThis work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project “PTRANSALT - Evaluation of trans fatty acids, saturated fat and salt in processed foods: current situation in Portugal (2012DAN828)”. Tânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/3529
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, I.P.pt_PT
dc.subjectPotato Crispspt_PT
dc.subjecttrans fatty acidspt_PT
dc.subjectDisease Preventionpt_PT
dc.subjectEstilos de Vida e Impacto na Saúdept_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleEvaluation of fatty acids profile of potato crisps with flavourpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBordeaux, Françapt_PT
oaire.citation.titleEuroanalysis 2015 Conference, 6-10 setembro 2015pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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