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Revista de Chimie, Volume 71, Issue 1, pp. 458-467 (2020)
https://doi.org/10.37358/RC.20.1.7875

Mioara Negoita, Adriana Laura Mihai, Enuta Iorga, Nastasia Belc

Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

Abstract:

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 - 57.894%, respectively 7.442 - 49.392%. The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable - 0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.
Keywords:
potato chips; French fries; GC-MS; SFA; MUFA; PUFA; TFA

Issue: 2020 Volume 71, Number 1
Pages: 458-467
https://doi.org/10.37358/RC.20.1.7875
download pdf   Download Pdf Article
Citation Styles
Cite this article as:
NEGOITA, M., MIHAI, A.L., IORGA, E., BELC, N., Rev.Chim., 71, no. 1, 2020, p. 458

Vancouver
Negoita M, Mihai AL, Iorga E, Belc N. Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania. Rev. Chim.[internet]. 2020 Jan;71(1):458-467. Available from: https://doi.org/10.37358/RC.20.1.7875


APA 6th edition
Negoita, M., Mihai, A.L., Iorga, E. & Belc, N. (2020). Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania. Revista de Chimie, 71(1), 458-467. https://doi.org/10.37358/RC.20.1.7875


Harvard
Negoita, M., Mihai, A.L., Iorga, E., Belc, N. (2020). 'Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania', Revista de Chimie, 71(1), pp. 458-467. https://doi.org/10.37358/RC.20.1.7875


IEEE
M. Negoita, A.L. Mihai, E. Iorga, N. Belc, "Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania". Revista de Chimie, vol. 71, no. 1, pp. 458-467, 2020. [online]. https://doi.org/10.37358/RC.20.1.7875


Text
Mioara Negoita, Adriana Laura Mihai, Enuta Iorga, Nastasia Belc,
Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania,
Revista de Chimie,
Volume 71, Issue 1,
2020,
Pages 458-467,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.1.7875.
(https://revistadechimie.ro/Articles.asp?ID=7875)
Keywords: potato chips; French fries; GC-MS; SFA; MUFA; PUFA; TFA


RIS
TY - JOUR
T1 - Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania
A1 - Negoita, Mioara
A2 - Mihai, Adriana Laura
A3 - Iorga, Enuta
A4 - Belc, Nastasia
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 1
SP - 458
EP - 467
UR - https://doi.org/10.37358/RC.20.1.7875
KW - potato chips
KW - French fries
KW - GC-MS
KW - SFA
KW - MUFA
KW - PUFA
KW - TFA
ER -


BibTex
@article{RevCh2020P458,
author = {Negoita Mioara and Mihai Adriana Laura and Iorga Enuta and Belc Nastasia},
title = {Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania},
journal = {Revista de Chimie},
volume = {71},
number = {1},
pages = {458-467},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.1.7875},
url = {https://revistadechimie.ro/Articles.asp?ID=7875}
}
 
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