Albuquerque, T.G.Oliveira, M.B.Sanches-Silva, A.Costa, H.S.2016-02-292016-02-292015-09http://hdl.handle.net/10400.18/3529The 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.engPotato Crispstrans fatty acidsDisease PreventionEstilos de Vida e Impacto na SaúdeSegurança AlimentarComposição dos Alimentosconference object