title: An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying.
abstract: Eighteen brands of potato crisps, frequently consumed, were analyzed to establish their nutritional value in relation to salt, fat and fatty acid (FA) composition. The purpose of the present study was to determine moisture, total fat, salt contents and FA profiles (including trans-FAs), and to identify the oil/fat used for frying of the 18 brands of potato crisps. Our results show that salt content ranged from 0.127 to 2.77 g/100 g and total fat content of potato crisps varied between 20.0 and 42.8 g/100 g. With respect to FAs analysis, palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2) were the major FAs found in the analyzed potato crisps. It is clear from our work that nowadays most potato crisps are currently produced using oils with high contents in unsaturated FAs, which can be considered as healthier from a nutritional point of view. Nevertheless, some brands of potato crisps still use palm oil or a blend of palm oil and other fats/oils, which are very rich in saturated FAs.
authors.affiliation: Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal.
authors.forename: Tânia
authors.initials: T
authors.lastname: Gonçalves Albuquerque
authors.forename: Ana
authors.initials: A
authors.lastname: Sanches-Silva
authors.forename: Lèlita
authors.initials: L
authors.lastname: Santos
authors.forename: Helena S
authors.initials: HS
authors.lastname: Costa
mesh_terms: D003296:Cooking; D005223:Fats / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D010938:Plant Oils / Q000737:chemistry; D012965:Sodium Chloride; D011198:Solanum tuberosum; D014867:Water
chemical_list: D005223:Fats; D005227:Fatty Acids; D010938:Plant Oils; D014867:Water; D012965:Sodium Chloride