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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.contributor.authorYildirim, Elif
dc.contributor.authorToker, Omer Said
dc.contributor.authorKaraman, Safa
dc.contributor.authorKayacier, Ahmed
dc.contributor.authorDogan, Mahmut
dc.contributor.institutionauthorTOKER, Ömer Said
dc.date.accessioned2026-06-27T13:38:16Z
dc.date.issued2015
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
dc.description.sponsorshipResearch Project Unit of Erciyes University [FBY09-1001]
dc.description.urihttps://doi.org/10.3906/tar-1403-126
dc.identifier.doi10.3906/tar-1403-126
dc.identifier.eissn1303-6173
dc.identifier.endpage90
dc.identifier.issn1300-011X
dc.identifier.issue1
dc.identifier.startpage80
dc.identifier.urihttps://hdl.handle.net/20.500.14981/54020
dc.identifier.volume39
dc.identifier.wos000346850400010
dc.language.isoeng
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTURKISH JOURNAL OF AGRICULTURE AND FORESTRY
dc.rightsopenAccess
dc.subjectFatty acid composition
dc.subjectFrench-fried potatoes
dc.subjecttrans configuration
dc.subjectprincipal component analysis
dc.subjecthierarchical cluster analysis
dc.subjectVEGETABLE-OILS
dc.subjectPRINCIPAL-COMPONENT
dc.subjectMARGARINES
dc.subjectPROFILE
dc.subjectAgriculture
dc.subjectForestry
dc.titleInvestigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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