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Vol. 26 No. 15 (2014): Vol 26 Issue 15

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Evaluation of Fatty Acid Compositions of Yogurts in Turkey

https://doi.org/10.14233/ajchem.2014.16323
Okan Caglayan
Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
Yavuz Selim Cakmak
Department of Biotechnology and Molecular Biology, Science and Arts Faculty, Aksaray University, Aksaray, Turkey
Gokalp Ozmen Guler
Department of Biological Education,AhmetKelesoglu Educational Faculty, Necmettin Erbakan University, Konya, Turkey
Gokhan Zengin
Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
Abdurrahman Aktumsek
Department of Biology, Science Faculty, Selcuk University, Konya, Turkey

Corresponding Author(s) : Abdurrahman Aktumsek

aktumsek@selcuk.edu.tr

Asian Journal of Chemistry, Vol. 26 No. 15 (2014): Vol 26 Issue 15

Abstract

In this study, fatty acid composition and conjugated linoleic acid content of some yogurts in Turkey were determined. Total 50 yogurt samples belonging to 16 different national yogurt brands were analyzed by using GC. These samples categorized as whole yogurts, light yogurts, probiotic yogurts and fruity yogurts. Generally, palmitic acid (28.840-30.160 %), oleic acid (26.003-27.533 %) and stearic acid (11.413-12.077 %) were major fatty acids. Total conjugated linoleic acid percentages varied between 0.790 and 0.862 %. The results have shown that fatty acids compositions of yogurts have a desirable characteristic for healthy diet when their levels of conjugated linoleic acid contents are considered.

Keywords

Conjugated linoleic acid Fatty acid composition Probiotic dairy product Turkey Yogurt
Caglayan, O., Selim Cakmak, Y., Ozmen Guler, G., Zengin, G., & Aktumsek, A. (2014). Evaluation of Fatty Acid Compositions of Yogurts in Turkey. Asian Journal of Chemistry, 26(15), 4871–4874. https://doi.org/10.14233/ajchem.2014.16323
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