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

Basit Öğe Kaydı
dc.authoriden_US
dc.contributor.authorYıldırım, Elif
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKaraman, Safa
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDoğan, Mahmut
dc.date.accessioned2021-03-20T20:30:47Z
dc.date.available2021-03-20T20:30:47Z
dc.date.issued2015
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_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 diferent restaurants. Potatoes were fried at 180 °C at diferent 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 identifed 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. Tree principal components (PCs) and 4 main clusters were obtained from the chemometric analysis, which characterized the samples. Tree PCs were found to be explanatory of more than 84.96% of the total variability in the data set.en_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.urihttps://app.trdizin.gov.tr/makale/TVRZME5qSXdNQT09
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1477
dc.identifier.volume39en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Agriculture and Forestryen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOrman Mühendisliğien_US
dc.titleInvestigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approachesen_US
dc.typeArticleen_US

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