doiSerbia

Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market

Timić Jasmina B. (Faculty of Pharmacy, Department of Bromatology, Belgrade)
Đuričić Ivana D. (Faculty of Pharmacy, Department of Bromatology, Belgrade)
Ristić-Medić Danijela K. (Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, Belgrade)
Šobajić Slađana S. (Faculty of Pharmacy, Department of Bromatology, Belgrade)

The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5–49.3 %). The trans-FAs elaidic (C18:1 - 9t) and linolelaidic FAs (18:2 - 9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1–4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.

Keywords: savoury snacks, lipid profile, gas chromatography

Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III46001