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

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dc.authoriden_US
dc.contributor.authorYildirim, Elif
dc.contributor.authorToker, Omer Said
dc.contributor.authorKaraman, Safa
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDogan, Mahmut
dc.date.accessioned2021-03-20T20:15:22Z
dc.date.available2021-03-20T20:15:22Z
dc.date.issued2015
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionKaraman, Safa/0000-0002-1865-661X; DOGAN, Mahmut/0000-0003-1639-4641; Toker, Omer Said/0000-0002-7304-2071en_US
dc.description.abstractThe present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from different restaurants. Potatoes were fried at 180 degrees C at different frying periods (1, 7, 13, 19, 25, and 31 min) and the fatty acid composition of the extracted oils was determined. Principal component analysis and hierarchical cluster analysis were used to characterize and classify the samples. Four major fatty acids were identified in the samples, namely palmitic acid, stearic acid, oleic acid, and linoleic acid. Linolelaidic acid (C18:2 trans) was detected in the oil samples extracted from potatoes fried in margarine. Three principal components (PCs) and 4 main clusters were obtained from the chemometric analysis, which characterized the samples. Three PCs were found to be explanatory of more than 84.96% of the total variability in the data set.en_US
dc.description.sponsorshipResearch Project Unit of Erciyes UniversityErciyes University [FBY09-1001]en_US
dc.description.sponsorshipThe authors would like to thank the Research Project Unit of Erciyes University for funding this study (Project Code: FBY09-1001).en_US
dc.identifier.doi10.3906/tar-1403-126en_US
dc.identifier.endpage90en_US
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage80en_US
dc.identifier.urihttp://doi.org/10.3906/tar-1403-126
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1184
dc.identifier.volume39en_US
dc.identifier.wosWOS:000346850400010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal Of Agriculture And Forestryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFatty acid compositionen_US
dc.subjectFrench-fried potatoesen_US
dc.subjecttrans configurationen_US
dc.subjectprincipal component analysisen_US
dc.subjecthierarchical cluster analysisen_US
dc.titleInvestigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approachesen_US
dc.typeArticleen_US

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