Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis.

edible oils food labeling hierarchical cluster analysis palm oil principal component analysis

Journal

Journal of food science

ISSN: 1750-3841

Titre abrégé: J Food Sci

Pays: United States

ID NLM: 0014052

Informations de publication

Date de publication:
09 Jan 2024

Historique:

revised: 16 11 2023

received: 29 09 2023

accepted: 13 12 2023

medline: 9 1 2024

pubmed: 9 1 2024

entrez: 9 1 2024

Statut: aheadofprint

Résumé

In our rapidly changing world, where consumers' expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.

Identifiants

DOI: 10.1111/1750-3841.16910 PMID: 38193170

pubmed: 38193170

doi: 10.1111/1750-3841.16910

doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

Informations de copyright

Références

Akkaya, M. R. (2018). Prediction of fatty acid composition of sunflower seeds by near-infrared reflectance spectroscopy. Journal of Food Science and Technology, 55(6), 2318. https://doi.org/10.1007/S13197-018-3150-X

Penn State Eberly College of Science. (2023). Applied multivariate statistical analysis. The Pennsylvania State University. https://online.stat.psu.edu/stat505/book

Barthet, V. J. (2016). Canola: Overview. Encyclopedia of Food Grains: Second Edition, 1-4, 237-241. https://doi.org/10.1016/B978-0-12-394437-5.00029-2

Boateng, L., Ansong, R., Owusu, W., & Steiner-Asiedu, M. (2016). Coconut oil and palm oil's role in nutrition, health and national development: A review. Ghana Medical Journal, 50(3), 189. https://doi.org/10.4314/gmj.v50i3.11

Borrello, M., Annunziata, A., & Vecchio, R. (2019). Sustainability of palm oil: Drivers of consumers’ preferences. Sustainability, 11(18), 4818. https://doi.org/10.3390/SU11184818

Capecchi, S., Amato, M., Sodano, V., & Verneau, F. (2019). Understanding beliefs and concerns towards palm oil: Empirical evidence and policy implications. Food Policy, 89, 101785. https://doi.org/10.1016/J.FOODPOL.2019.101785

de Vries, H. (1993). The rowwise correlation between two proximity matrices and the partial rowwise correlation. Psychometrika, 58(1), 53-69. https://doi.org/10.1007/BF02294470/METRICS

Diomandé, D., Dro, T. T., Akpa, J. S., Virginie, S., Tea, I., & Remaud, G. S. (2022). Quantitative measurement of the chemical composition of fatty acid of cocoa butter and the isotopic content of glycerol contained in cocoa butter by the NMR 13C from the INEPT sequence and characterization of the geographical origin of the cocoa. American Journal of Analytical Chemistry, 13(3), 79-95. https://doi.org/10.4236/AJAC.2022.133007

Disdier, A.-C., Marette, S., & Millet, G. (2013). Are consumers concerned about palm oil? Evidence from a lab experiment. Food Policy, 43, 180-189. https://doi.org/10.1016/J.FOODPOL.2013.09.003

Fattore, E., & Fanelli, R. (2013). Palm oil and palmitic acid: A review on cardiovascular effects and carcinogenicity. International Journal of Food Sciences and Nutrition, 64(5), 648-659. https://doi.org/10.3109/09637486.2013.768213

Gesteiro, E., Guijarro, L., Sánchez-Muniz, F. J., Vidal-Carou, M. D. C., Troncoso, A., Venanci, L., Jimeno, V., Quilez, J., Anadón, A., & González-Gross, M. (2019). Palm oil on the edge. Nutrients, 11(9), 2008. https://doi.org/10.3390/nu11092008

Kanter, R., Reyes, M., & Corvalán, C. (2017). Photographic methods for measuring packaged food and beverage products in supermarkets. Current Developments in Nutrition, 1(10), e001016. https://doi.org/10.3945/cdn.117.001016

Kellens, M., & Calliauw, G. (2013). Oil modification processes. In Edible oil processing (pp.153-196). John Wiley & Sons, Inc. https://doi.org/10.1002/9781118535202.CH6

López-Gálvez, F., Tudela, J. A., Allende, A., & Gil, M. I. (2019). Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control. Innovative Food Science & Emerging Technologies, 51, 211-219. https://doi.org/10.1016/J.IFSET.2018.05.002

Martin, C. A., Milinsk, M. C., Visentainer, J. V., Matsushita, M., & De-Souza, N. E. (2007). Trans fatty acid-forming processes in foods: A review. Anais da Academia Brasileira de Ciencias, 79(2), 343-350. https://doi.org/10.1590/S0001-37652007000200015

Menaa, F., Menaa, A., Menaa, B., & Tréton, J. (2013). Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France. European Journal of Nutrition, 52(4), 1289-1302. https://doi.org/10.1007/s00394-012-0484-4

Pase, C. S., Metz, V. G., Roversi, K., Roversi, K., Vey, L. T., Dias, V. T., Schons, C. F., de David Antoniazzi, C. T., Duarte, T., Duarte, M., & Burger, M. E. (2021). Trans fat intake during pregnancy or lactation increases anxiety-like behavior and alters proinflammatory cytokines and glucocorticoid receptor levels in the hippocampus of adult offspring. Brain Research Bulletin, 166, 110-117. https://doi.org/10.1016/j.brainresbull.2020.11.016

Plasek, B., Lakner, Z., Badak-Kerti, K., Kovács, A., & Temesi, Á. (2021). Perceived consequences: General or specific? The case of palm oil-free products. Sustainability, 13(6), 3550. https://doi.org/10.3390/SU13063550

Ricardo, C. Z., Peroseni, I. M., Mais, L. A., Martins, A. P. B., & Duran, A. C. (2019). Trans fat labeling information on Brazilian packaged foods. Nutrients, 11(9), 2130. https://doi.org/10.3390/nu11092130

Savarese, M., Castellini, G., Paleologo, M., & Graffigna, G. (2022). Determinants of palm oil consumption in food products: A systematic review. Journal of Functional Foods, 96, 105207. https://doi.org/10.1016/J.JFF.2022.105207

Shahidi, F. (2005). Bailey's industrial oil and fat products. John Wiley & Sons, Inc.

Statista. (2023). Vegetable oils: Global consumption 2022/23. Statista. https://www.statista.com/statistics/263937/vegetable-oils-global-consumption/

Stender, S., & Jorn, D. (2006). High levels of industrially produced trans fat to the editor : The daily intake of about 5 g of. Journal Of The American Oil Chemists Society, 354(15), 1650-1652.

Sulaiman, N. S., Sintang, M. D., Mantihal, S., Zaini, H. M., Munsu, E., Mamat, H., Kanagaratnam, S., Jahurul, M. H. A., & Pindi, W. (2022). Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon, 8(10), e11041. https://doi.org/10.1016/J.HELIYON.2022.E11041

Temkov, M., & Mureșan, V. (2021). Tailoring the structure of lipids, oleogels and fat replacers by different approaches for solving the trans-fat issue-A review. Foods, 10(6), 1376. https://doi.org/10.3390/foods10061376

Van Duijn, G. (2005). Technical aspects of trans reduction in modified fats. OCL-Oilseeds and fats, Crops and Lipids, 12(5-6), 422-426. https://doi.org/10.1051/ocl.2005.0422

Verneau, F., Barbera, F. L., Amato, M., & Sodano, V. (2019). Consumers’ concern towards palm oil consumption an empirical study on attitudes and intention in Italy. British Food Journal, 121(9), 1982-1997. https://doi.org/10.1108/BFJ-10-2018-0659/FULL/PDF

Verneque, B. J. F., Machado, A. M., De Abreu Silva, L., Lopes, A. C. S., & Duarte, C. K. (2020). Ruminant and industrial trans-fatty acids consumption and cardiometabolic risk markers: A systematic review. Critical Reviews in Food Science and Nutrition, 62(8), 2050-2060. https://doi.org/10.1080/10408398.2020.1836471

Walsh, M. K. (2007). Immobilized enzyme technology for food applications. In Novel enzyme technology for food applications (pp. 60-84). Woodhead Industries.https://doi.org/10.1533/9781845693718.1.60

Wassmann, B., Siegrist, M., & Hartmann, C. (2023). Palm oil and the roundtable of sustainable palm oil (RSPO) label: Are Swiss consumers aware and concerned? Food Quality and Preference, 103, 104686. https://doi.org/10.1016/J.FOODQUAL.2022.104686

Yang, A., Qi, M., Wang, X., Wang, S., Sun, L., Qi, D., Zhu, L., Duan, Y., Gao, X., Ali Rajput, S., & Zhang, N. (2019). Refined cottonseed oil as a replacement for soybean oil in broiler diet. Food Science & Nutrition, 7(3), 1027. https://doi.org/10.1002/FSN3.933