Cholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de ácidos grasos de los chocolates más consumidos en Turquía

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dc.contributor.authorErgönül P.G.
dc.contributor.authorErgönül B.
dc.contributor.authorSeçkin A.K.
dc.date.accessioned2024-07-22T08:21:14Z
dc.date.available2024-07-22T08:21:14Z
dc.date.issued2010
dc.description.abstractCholesterol content and fatty acid profile of chocolates that are consumed in Turkey were determined by capillary gas chromatography. Chocolate samples from 20 trade marks were purchased from markets in İzmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 ± 0.14 mg/kg ranging between 0.963 and 1.535 mg/kg. Twenty-three types of fatty acids were determined in oil extracted from chocolates. Main fatty acids found in chocolate samples were stearic acid (39.33 ± 5.25%), oleic acid (25.99 ± 6.89%), and palmitic acid (25.56 ± 2.06%). Total saturated and total unsaturated fatty acid contents of chocolate samples were found as 69.90% and 30.05%, respectively. The fat content of the samples were in the range 31.5–67%. © 2010 Taylor & Francis Group, LLC.
dc.identifier.DOI-ID10.1080/19476330903205033
dc.identifier.issn19476337
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18528
dc.language.isoEnglish
dc.rightsAll Open Access; Bronze Open Access
dc.subjectCholesterol
dc.subjectCommerce
dc.subjectGas chromatography
dc.subjectOleic acid
dc.subjectPalmitic acid
dc.subjectStearic acid
dc.subjectUnsaturated fatty acids
dc.subjectTheobroma cacao
dc.subjectCapillary gas chromatography
dc.subjectChocolate
dc.subjectCholesterol content
dc.subjectFat contents
dc.subjectFatty acid profiles
dc.subjectSaturated fatty acids
dc.titleCholesterol content and fatty acid profile of chocolates mostly consumed in Turkey Contenido de colesterol y perfil de ácidos grasos de los chocolates más consumidos en Turquía
dc.typeArticle

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