Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches

Elif YILDIRIM, (Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye)
Ömer Said TOKER, (Yıldız Teknik Üniversitesi, Kimya ve Metalurji Fakültesi, Gıda Mühendisliği Bölümü İstanbul, Türkiye)
Safa KARAMAN, (Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye)
Ahmed KAYACIER, (Bursa Teknik Üniversitesi, Gıda Mühendisliği Bölümü, Bursa, Türkiye)
Mahmut DOĞAN (Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye)
Turkish Journal of Agriculture and Forestry
1 0
Yıl: 2015 Cilt: 39 Sayı: 1 Sayfa Aralığı: 80 - 90 Metin Dili: İngilizce İndeks Tarihi: 29-07-2022

Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches

Öz:
The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-friedpotatoes, which were produced in the laboratory and collected from diferent restaurants. Potatoes were fried at 180 °C at diferentfrying periods (1, 7, 13, 19, 25, and 31 min) and the fatty acid composition of the extracted oils was determined. Principal componentanalysis and hierarchical cluster analysis were used to characterize and classify the samples. Four major fatty acids were identifedin the samples, namely palmitic acid, stearic acid, oleic acid, and linoleic acid. Linolelaidic acid (C18:2 trans) was detected in the oilsamples extracted from potatoes fried in margarine. Tree principal components (PCs) and 4 main clusters were obtained from thechemometric analysis, which characterized the samples. Tree PCs were found to be explanatory of more than 84.96% of the totalvariability in the data set.
Anahtar Kelime:

Konular: Orman Mühendisliği
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA yıldırım e, Toker O, KARAMAN S, KAYACIER A, DOGAN M (2015). Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. , 80 - 90.
Chicago yıldırım elif,Toker Omer Said,KARAMAN Safa,KAYACIER Ahmed,DOGAN Mahmut Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. (2015): 80 - 90.
MLA yıldırım elif,Toker Omer Said,KARAMAN Safa,KAYACIER Ahmed,DOGAN Mahmut Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. , 2015, ss.80 - 90.
AMA yıldırım e,Toker O,KARAMAN S,KAYACIER A,DOGAN M Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. . 2015; 80 - 90.
Vancouver yıldırım e,Toker O,KARAMAN S,KAYACIER A,DOGAN M Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. . 2015; 80 - 90.
IEEE yıldırım e,Toker O,KARAMAN S,KAYACIER A,DOGAN M "Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches." , ss.80 - 90, 2015.
ISNAD yıldırım, elif vd. "Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches". (2015), 80-90.
APA yıldırım e, Toker O, KARAMAN S, KAYACIER A, DOGAN M (2015). Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. Turkish Journal of Agriculture and Forestry, 39(1), 80 - 90.
Chicago yıldırım elif,Toker Omer Said,KARAMAN Safa,KAYACIER Ahmed,DOGAN Mahmut Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. Turkish Journal of Agriculture and Forestry 39, no.1 (2015): 80 - 90.
MLA yıldırım elif,Toker Omer Said,KARAMAN Safa,KAYACIER Ahmed,DOGAN Mahmut Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. Turkish Journal of Agriculture and Forestry, vol.39, no.1, 2015, ss.80 - 90.
AMA yıldırım e,Toker O,KARAMAN S,KAYACIER A,DOGAN M Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. Turkish Journal of Agriculture and Forestry. 2015; 39(1): 80 - 90.
Vancouver yıldırım e,Toker O,KARAMAN S,KAYACIER A,DOGAN M Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches. Turkish Journal of Agriculture and Forestry. 2015; 39(1): 80 - 90.
IEEE yıldırım e,Toker O,KARAMAN S,KAYACIER A,DOGAN M "Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches." Turkish Journal of Agriculture and Forestry, 39, ss.80 - 90, 2015.
ISNAD yıldırım, elif vd. "Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches". Turkish Journal of Agriculture and Forestry 39/1 (2015), 80-90.
Sayfa Oluşturulma Tarihi
17-04-2024 2:22

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