Assessment of Trans Fatty Acid and Conjugated Linoleic Acid Content of Turkish Commercial Ice Creams

Basit Öğe Kaydı
dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorZengin, Gökhan
dc.contributor.authorAkkoyunlu, Nurkan
dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorGüler, Gökalp Özmen
dc.date.accessioned2020-03-26T18:24:00Z
dc.date.available2020-03-26T18:24:00Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, 27 commercial ice creams belonging to 4 different brands sold in Turkey were analyzed for their fatty acid composition, with relevance on their trans fatty acid and conjugated linoleic acid content. 16:0 palmitic acid was major fatty acid in all samples, except for cacao and chocolate ice creams. Other predominant fatty acids were 12:0 lauric acid, 18:0 stearic acid and 18:1 (09 oleic acid. Saturated fatty acids occurred in the largest proportions in all samples followed by monounsaturated fatty acids and polyunsaturated fatty acids. The total percentages of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids ranged between 61.56-80.99, 13.30-210.86 and 3.68-8.02 %, respectively. Trans fatty acids and conjugated linoleic acid contents in ice cream samples were between 0.71-2.66 and 0.17-0.91 %, respectively. The results of this research have demonstrated that trans fatty acid, and conjugated linoleic acid content of ice creams obtained in Turkey are favorable levels when compared to many countries.en_US
dc.description.sponsorshipSelcuk University, Scientific Research Foundation (BAP)Selcuk Universityen_US
dc.description.sponsorshipThis study was financed by Selcuk University, Scientific Research Foundation (BAP). The authors wish to acknowledge their support of this project.en_US
dc.identifier.endpage2554en_US
dc.identifier.issn0970-7077en_US
dc.identifier.issn0975-427Xen_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage2551en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27769
dc.identifier.volume24en_US
dc.identifier.wosWOS:000305033900038en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherASIAN JOURNAL OF CHEMISTRYen_US
dc.relation.ispartofASIAN JOURNAL OF CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTrans fatty acidsen_US
dc.subjectConjugated linoleic aciden_US
dc.subjectIce creamen_US
dc.subjectTurkeyen_US
dc.titleAssessment of Trans Fatty Acid and Conjugated Linoleic Acid Content of Turkish Commercial Ice Creamsen_US
dc.typeArticleen_US

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