Marketlerde satılan çikolatalardaki trans yağ asitlerinin belirlenmesi
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Dosyalar
Tarih
2007-11-30
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalımada Türkiye'deki marketlerde satılan çikolata ve çikolatalı gofretlerin ya asidi bileimi ve trans ya asidi içerii belirlenmitir. 12 farklı markaya ait 35 çikolata (sütlü, bitter, fındıklı, antepfıstıklı, bademli) ve 27 çikolatalı gofret analizlenmitir. Türkiye'de satılan tüm çikolata ve çikolatalı gofret markalarına ait 62 numune incelenmitir. Analizler HP Agilent 6890N model FID dedektörlü gaz kromatografi cihazında 100 metre uzunluundaki HP-88 kapiller kolon kullanılarak gerçekletirilmitir. Genel olarak C 16:0 palmitik asit, C 18:0 stearik asit ve C 18:1 oleik asit major ya asidi olarak tespit edilmitir. Trans ya asitleri ise çikolatalarda %0.01-6.23, çikolatalı gofretlerde de %0.03-7.92 arasında daılım göstermektedir.
In this study, fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers in Turkish markets were determined. 35 chocolates (milky chocolate, bitter chocolate, nut chocolate, pistachio chocolate, almond chocolate) and 27 chocolate wafers belonging to 12 different chocolate brands were analyzed. Total 62 samples which are all chocolate and chocolate wafers brands sold in Turkey were investigated. The fatty acid composition and trans fatty acids of these samples were analyzed by HP Agilent 6890N Gas Chromatograph (GC) with FID detector and 100 meters HP-88 capillary column. Generally, C16:0 palmitic acid, C18:0 stearic acid and C18:1 oleic acid were major fatty acids in all samples. Trans fatty acids were determined as 0.01-6.23% in chocolate samples and 0.03- 7.92% in wafer chocolate samples.
In this study, fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers in Turkish markets were determined. 35 chocolates (milky chocolate, bitter chocolate, nut chocolate, pistachio chocolate, almond chocolate) and 27 chocolate wafers belonging to 12 different chocolate brands were analyzed. Total 62 samples which are all chocolate and chocolate wafers brands sold in Turkey were investigated. The fatty acid composition and trans fatty acids of these samples were analyzed by HP Agilent 6890N Gas Chromatograph (GC) with FID detector and 100 meters HP-88 capillary column. Generally, C16:0 palmitic acid, C18:0 stearic acid and C18:1 oleic acid were major fatty acids in all samples. Trans fatty acids were determined as 0.01-6.23% in chocolate samples and 0.03- 7.92% in wafer chocolate samples.
Açıklama
Anahtar Kelimeler
Trans yağ asitleri, Trans fatty acids, Çikolata, Çikolatalı gofret, Chocolate, Chocolate water
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Çakmak, Y. S. (2007). Marketlerde satılan çikolatalardaki trans yağ asitlerinin belirlenmesi. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
