177
Czech J. Food Sci.
Vol. 28, 2010, No. 3: 177–184
Trans Fatty Acid Contents in Chocolates and Chocolate
Wafers in Turkey
Yavuz Selim Çakmak 1, Gökalp Özmen Güler2 and Abdurrahman Aktümsek 1
1Department of Biology, Science Faculty and 2Department of Biological Education,
Ahmet Kelesoglu Education Faculty, Selcuk University, Konya, Turkey
Abstract
Çakmak Y.S., Güler G.Ö., Aktümsek A. (2010): Trans fatty acid contents in chocolates and chocolate
wafers in Turkey. Czech J. Food Sci., 28: 177–184.
Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets
were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated.
35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate
with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised
as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were
analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all sam-
ples. Trans fatty acid contents in chocolate wafers samples showed a variation between 0.00–7.92%. Trans fatty acids
were determined as 0.00–6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in
chocolates were relatively lower than those of other countries.
Keywords: trans fatty acid; fatty acid composition; chocolate; chocolate wafer; Turkey
Supported by Selcuk University Scientific Research Foundation (BAP), Project No. 06201049.
Trans-isomeric fatty acids occur naturally in
dairy and other animal fats by biological hydro-
genation in the stomach of ruminants, but they
originate mainly from the industrial process of
catalytic hydrogenation of fats; 80–90% of di-
etary trans fatty acids are derived from this lat-
ter source, whereas 2–8% are provided by dairy
products (Kromer 1976; Mounts 1979). Some
fatty acids have one or more double bonds in the
trans configuration: these are the so-called trans
fatty acids (TFAs) (Fritsche & Steinhart 1998).
TFAs are present in variable amounts in a wide
range of foods, including most foods made with
partially hydrogenated oils such as baked goods
and fried foods, and some margarine products
(Semma 2002). TFAs content varies considerably
among foods, reflecting, the differences in the fats
and oils used in the manufacturing or preparation
processes (Innis et al. 1999).
TFAs increase plasma concentrations of low-
density lipoprotein cholesterol and reduce the
concentrations of high-density lipoprotein cho-
lesterol (Ascherio &Willet 1997). TFAs have
adverse effects on blood lipoproteins, and they are
therefore expected to raise the risk of coronary
heart disease (Katan 1998). As a result, the net
effect of TFAs on the ratio of LDL to HDL choles-
terol is approximately double that of the saturated
fatty acids. These adverse effects of TFAs have
been confirmed by other studies (Zock & Katan
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Vol. 28, 2010, No. 3: 177–184
Czech J. Food Sci.
1992; Judd et al. 1994). In addition, there are
concerns about recent suggestions that TFA may
affect human fetal growth and infant development
(Ayagari et al. 1996). Also, an association exists
between the prevalence of asthma and allergies
in children and the risk of diabetes in adults with
the intake of trans isomers (Weiland et al. 1999;
Stender & Dyerberg 2004).
Some research has been carried out into TFAs
in various foods worldwide (Demmelmair et al.
1996; Wagner et al. 2000; Mojska et al. 2006) and
in Turkey (Demirbas & Yilmaz 2000; Cetin et
al. 2003; Daglioglu & Tasan 2003; Karabulut
2007; Basol & Tasan 2008). The most recent study
concerning trans fatty acids in Turkey reports
fatty acid compositions of Turkish shortenings
(Basol & Tasan 2008). The authors stated that
partially hydrogenated vegetable oils with a high
TFA content were still the major raw materials
used in the production of Turkish shortenings.
However, there is limited research (Karabulut
2007) into fatty acids composition and trans fatty
acids contents in chocolates. Therefore, the objec-
tive of this study is to determine the fatty acids
compositions and trans fatty acids contents in
all chocolate and chocolate wafers brands sold in
Turkish markets.
Materials and Methods
Sample collection. 35 samples of chocolates
and 27 samples of chocolate wafers belonging to
12 different national chocolate brands were ana-
lysed in 2007. The chocolates were categorised as
milk chocolates (n = 13), bitter chocolates (n = 4),
chocolates with nuts (n = 8), chocolates with pis-
tachio (n = 3), chocolates with almond (n = 2),
other chocolates (n = 5), and chocolate wafers
were categorised as pure chocolate wafers (n = 14)
and chocolate wafers with nuts (n = 13). Total 62
samples were investigated, being all chocolate and
chocolate wafers brands sold in Turkey.
Fatty acid analysis. The samples of chocolates
and chocolate wafers were extracted using the
Folch et al. (1957) method. The fatty acids in the
total lipid were esterified into methyl esters by
saponification with 0.5N methanolic NaOH and
transesterified with 14% BF3 (v/v) in methanol
(Paquot 1979).
Fatty acid methyl esters (FAMEs) were analysed
on a HP (Hewlett Packard, Palo Alto, USA) Agilent
6890N model gas chromatograph (GC), equipped
with a flame ionisation detector (FID) and fitted
with a HP-88 capillary column (100 m, 0.25 mm
i.d. and 0.2 µm). The injector and detector tem-
peratures were 240°C and 250°C, respectively. The
oven was programmed at 160°C initial temperature
and 2 min initial time. Thereafter, the temperature
increased by 4°C/min to 185°C, then it increased
by 1°C/min to 200°C and was held for 46.75 min
at 200°C. Total run time was 70 minutes. Carrier
gas was helium (1 ml/min).
The identification of fatty acids was carried
out by comparing the sample FAME peak relative
retention times with those obtained for Alltech
(Carolean Industrial Drive, Satate Collage, USA)
standards. The results were expressed as FID re-
sponse area relative percentages. Each reported
result is the average value of three GC analyses.
The results are presented as means ± SD.
Results
Fatty acids compositions and trans fatty acids
contents in 35 chocolates (milk chocolates, bit-
ter chocolates, chocolates with nuts, chocolates
with pistachio, chocolates with almond, and other
chocolates) and 27 chocolate wafers (pure chocolate
wafers, and chocolate wafers with nuts) belong-
ing to 12 different national brands obtained from
markets in Turkey are presented in Tables 1 and 2.
The TFA content varied depending on the chocolate
and chocolate wafers groups (Table 3).
Twenty five fatty acids in chocolates and choco-
late wafers lipids were identified and evaluated.
Palmitic acid, stearic acid, and oleic acid were
high in chocolates and chocolate wafers. Oleic
acid was the major fatty acids in all samples except
for bitter chocolate (Tables 1 and 2).
Palmitic and stearic acids were the major satu-
rated fatty acids (SFA) in chocolates and chocolate
wafers. Palmitic and stearic acids ranged between
20.39–25.80% and 25.77–34.66% in chocolate
groups, and 24.89–26.52% and 17.86–21.10% in
chocolate wafers groups, respectively (Tables 1
and 2). High amounts of lauric acid were deter-
mined in pure chocolate wafers (5.11%) and choco-
late wafers with nuts (4.08%).
Oleic acid was the major monounsaturated fatty
acid (MUFA) in all samples. Oleic acid was found
to amount to 43.33%, 38.49%, 36.88%, 36.39%,
33.80%, 33.16%, 32.99%, and 32.31%, in chocolates

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Czech J. Food Sci.
Vol. 28, 2010, No. 3: 177–184
Table 1. Fatty acid composition and trans fatty acid content of analysed chocolates (mean ± SD)
Fatty acids
Milk chocolate
(n = 13)
Bitter chocolate
(n = 4)
Chocolate with
nuts (n = 8)
Chocolate with
pistachio (n = 3)
Chocolate with
almond (n = 2)
Other chocolate
(n = 5)
All chocolates
(n = 35)
C 8:0
0.13 ± 0.19
0.02 ± 0.01
0.01 ± 0.04
–
–
0.026 ± 0.13
C 10:0
0.50 ± 0.50
0.17 ± 0.09
0.30 ± 0.22
0.64 ± 0.08
0.93 ± 0.02
0.13 ± 0.12
0.447 ± 0.45
C 11:0
0.06 ± 0.08
0.01 ± 0.01
0.05 ± 0.04
0.05 ± 0.05
0.14 ± 0.01
0.01 ± 0.02
0.056 ± 0.07
C 12:0
0.56 ± 0.29
0.37 ± 0.06
0.36 ± 0.17
0.36 ± 0.14
1.10 ± 0.03
1.63 ± 1.32
0.729 ± 0.66
C 13:0
0.02 ± 0.02
–
0.02 ± 0.01
0.02 ± 0.02
0.03 ± 0.01
–
0.015 ± 0.02
C 14:0
1.71 ± 0.34
0.48 ± 0.06
1.24 ± 0.32
1.17 ± 0.20
1.66 ± 0.04
1.67 ± 0.53
1.320 ± 0.52
C 15:0
0.13 ± 0.10
0.06 ± 0.01
0.02 ± 0.03
0.04 ± 0.01
0.01 ± 0.01
0.10 ± 0.06
0.059 ± 0.08
C 16:0
25.70 ± 1.78
25.11 ± 0.17
20.39 ± 2.20
22.91 ± 0.92
23.65 ± 0.21
25.80 ± 2.73
23.925 ± 3.04
C 17:0
0.29 ± 0.04
0.22 ± 0.01
0.21 ± 0.04
0.22 ± 0.03
0.23 ± 0.01
0.24 ± 0.07
0.235 ± 0.05
C 18:0
31.10 ± 2.24
34.66 ± 0.34
25.11 ± 4.89
25.77 ± 6.89
25.95 ± 1.63
26.73 ± 1.58
28.220 ± 5.00
C 20:0
0.03 ± 0.08
–
0.06 ± 0.11
–
–
0.21 ± 0.26
0.048 ± 0.12
Σ SFA
60.23 ± 3.01
61.10 ± 0.27
47.77 ± 6.50
51.18 ± 7.37
53.70 ± 1.75
56.52 ± 3.70
55.080 ± 7.12
C 14:1 n5
0.21 ± 0.05
0.04 ± 0.01
0.15 ± 0.05
0.14 ± 0.01
0.18 ± 0.01
0.10 ± 0.06
0.135 ± 0.07
C 15:1 n5
0.06 ± 0.02
0.01 ± 0.01
0.05 ± 0.03
0.06 ± 0.01
0.05 ± 0.01
0.01 ± 0.01
0.040 ± 0.03
C 16:1 n7
0.62 ± 0.09
0.30 ± 0.04
0.42 ± 0.15
0.51 ± 0.09
0.49 ± 0.01
0.39 ± 0.09
0.455 ± 0.15
C 17:1 n8
0.08 ± 0.02
0.03 ± 0.01
0.08 ± 0.01
0.07 ± 0.01
0.07 ± 0.01
0.05 ± 0.01
0.062 ± 0.02
C 18:1 n9
33.16 ± 2.51
33.80 ± 0.60
43.33 ± 5.61
38.49 ± 5.46
36.39 ± 1.28
32.31 ± 2.82
36.246 ± 5.74
C 20:1 n9
0.17 ± 0.05
0.04 ± 0.03
0.08 ± 0.09
0.24 ± 0.05
0.13 ± 0.01
0.08 ± 0.04
0.124 ± 0.08
Σ MUFA
34.30 ± 2.44
34.22 ± 0.52
44.11 ± 5.49
39.51 ± 5.61
37.31 ± 1.32
32.94 ± 2.92
37.062 ± 5.70
C 18:2 n6
3.89 ± 0.87
3.33 ± 0.21
5.82 ± 1.44
7.45 ± 2.04
6.95 ± 0.48
9.00 ± 4.76
6.074 ± 2.68
C 18:3 n6
0.69 ± 0.33
0.76 ± 0.29
0.72 ± 0.22
0.76 ± 0.35
0.77 ± 0.08
0.12 ± 0.25
0.638 ± 0.34
C 18:3 n3
0.45 ± 0.29
0.43 ± 0.21
0.21 ± 0.05
0.43 ± 0.02
0.21 ± 0.01
0.92 ± 0.40
0.445 ± 0.32
C 20:4 n6
0.02 ± 0.06
–
–
0.06 ± 0.01
–
0.13 ± 0.11
0.034 ± 0.07
Σ PUFA
5.05 ± 0.80
4.52 ± 0.29
6.75 ± 1.28
8.70 ± 1.71
7.93 ± 0.40
10.17 ± 4.87
7.191 ± 2.64
C 16:1 t9
0.03 ± 0.04
–
0.06 ± 0.03
0.07 ± 0.01
0.05 ± 0.01
0.02 ± 0.02
0.037 ± 0.04
C 18:1 t9
0.11 ± 0.17
–
0.72 ± 1.65
0.22 ± 0.01
0.61 ± 0.01
0.06 ± 0.13
0.287 ± 0.85
C 18:2 t9t12
0.04 ± 0.03
–
0.19 ± 0.42
0.06 ± 0.01
0.06 ± 0.01
0.05 ± 0.04
0.066 ± 0.21
C 18:2 t9c12
–
–
0.05 ± 0.06
0.02 ± 0.01
0.04 ± 0.01
–
0.017 ± 0.04
Σ TFA
0.18 ± 0.20
–
1.02 ± 2.12
0.37 ± 0.01
0.76 ± 0.01
0.13 ± 0.12
0.407 ± 1.09
Other
0.24 ± 0.14
0.16 ± 0.04
0.35 ± 0.17
0.24 ± 0.05
0.30 ± 0.03
0.24 ± 0.18
0.260 ± 0.17
SFA – saturated fatty acid; MUFA – monounsaturated fatty acid; PUFA – polyunsaturated fatty acid; TFA – trans fatty acid; Other – unknown peak
180
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Czech J. Food Sci.
with nuts, chocolates with pistachio, chocolate
wafers with nuts, chocolates with almond, bitter
chocolates, milk chocolates, pure chocolate wafers,
and other chocolates groups, respectively. The
percentage of oleic acid was found to be 36.246%
and 34.932% in chocolates and chocolate wafers
groups, respectively (Tables 1 and 2).
Linoleic acid was the primary polyunsaturated
fatty acid (PUFA) in all samples. This fatty acid was
found to represent 10.28%, 9.00%, 7.69%, 7.45%,
6.95%, 5.82%, 3.89%, and 3.33%, in chocolate wa-
fers with nuts, other chocolates, pure chocolate
wafers, chocolates with pistachio, chocolates with
almond, chocolates with nuts, milk chocolates,
Table 2. Fatty acid composition and trans fatty acid content of analysed chocolate wafers (mean ± SD)
Fatty acids
Pure chocolate wafers (n = 14)
Nut chocolate wafers (n = 13)
All chocolate wafers (n = 27)
C 8:0
0.20 ± 0.33
0.21 ± 0.51
0.201 ± 0.37
C 10:0
0.51 ± 0.53
0.42 ± 0.68
0.466 ± 0.57
C 11:0
0.03 ± 0.03
0.01 ± 0.01
0.018 ± 0.02
C 12:0
5.11 ± 9.90
4.08 ± 8.53
4.595 ± 8.77
C 13:0
0.02 ± 0.02
0.01 ± 0.01
0.015 ± 0.02
C 14:0
2.97 ± 3.86
2.14 ± 2.70
2.553 ± 3.26
C 15:0
0.06 ± 0.08
0.06 ± 0.04
0.060 ± 0.07
C 16:0
26.52 ± 5.24
24.89 ± 5.42
25.705 ± 5.16
C 17:0
0.18 ± 0.06
0.15 ± 0.04
0.167 ± 0.06
C 18:0
21.10 ± 5.65
17.86 ± 4.82
19.479 ± 5.55
C 20:0
0.04 ± 0.08
0.10 ± 0.15
0.068 ± 0.12
Σ SFA
56.74 ± 9.85
49.93 ± 13.32
53.327 ± 11.50
C 14:1 n5
0.12 ± 0.08
0.06 ± 0.03
0.094 ± 0.07
C 15:1 n5
0.04 ± 0.03
0.02 ± 0.03
0.029 ± 0.04
C 16:1 n7
0.37 ± 0.17
0.26 ± 0.12
0.316 ± 0.16
C 17:1 n8
0.05 ± 0.03
0.04 ± 0.02
0.045 ± 0.02
C 18:1 n9
32.99 ± 8.51
36.88 ± 10.85
34.932 ± 9.63
C 20:1 n9
0.11 ± 0.06
0.13 ± 0.15
0.121 ± 0.12
Σ MUFA
33.68 ± 8.61
37.39 ± 11.00
35.537 ± 9.74
C 18:2 n6
7.69 ± 2.31
10.28 ± 4.78
8.989 ± 3.68
C 18:3 n6
0.55 ± 0.22
0.29 ± 0.27
0.417 ± 0.29
C 18:3 n3
0.37 ± 0.07
0.55 ± 0.38
0.463 ± 0.30
C 20:4 n6
0.01 ± 0.01
0.02 ± 0.03
0.011 ± 0.03
Σ PUFA
8.62 ± 2.29
11.14 ± 4.97
9.880 ± 3.76
C 16:1 t9
0.03 ± 0.03
0.03 ± 0.07
0.027 ± 0.06
C 18:1 t9
0.56 ± 0.87
1.19 ± 2.06
0.874 ± 1.55
C 18:2 t9t12
0.03 ± 0.03
0.13 ± 0.26
0.080 ± 0.19
C 18:2 t9c12
0.03 ± 0.04
0.04 ± 0.10
0.038 ± 0.07
Σ TFA
0.65 ± 0.90
1.39 ± 2.38
1.019 ± 1.77
Other
0.32 ± 0.16
0.16 ± 0.15
0.237 ± 0.17
SFA – saturated fatty acid; MUFA – monounsaturated fatty acid; PUFA – polyunsaturated fatty acid; TFA – trans fatty acid;
Other – unknown peak

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Czech J. Food Sci.
Vol. 28, 2010, No. 3: 177–184
Table 3. Minimum and maximum range of fatty acid composition and trans fatty acid content of chocolate and chocolate wafers
Fatty acids
Milk chocolate
(n = 13)
Bitter chocolate
(n = 4)
Chocolate with
nuts (n = 8)
Chocolate with
pistachio (n = 3)
Chocolate with
almond (n = 2)
Other chocolate
(n = 5)
Pure chocolate
wafers (n = 14)
Chocolate wafers
with nuts (n = 13)
C 8:0
0.00–0.62
0.00–0.07
0.00–0.10
–
–
–
0.00–1.17
0.00–1.84
C 10:0
0.10–2.10
0.03–0.33
0.04–0.74
0.00–1.04
0.96–0.99
0.00–0.31
0.00–2.07
0.00–2.35
C 11:0
0.00–0.30
0.00–0.06
0.00–0.11
0.00–0.12
0.08–0.09
0.00–0.06
0.00–0.09
0.00–0.03
C 12:0
0.31–1.42
0.11–1.01
0.17–0.60
0.18–0.45
0.32–0.36
0.40–3.66
0.33–38.76
0.22–31.90
C 13:0
0.00–0.06
0.00–0.01
0.00–0.03
0.00–0.04
0.03
0.00–0.01
0.00–0.05
0.00–0.05
C 14:0
0.94–2.15
0.22–1.07
0.68–1.75
1.01–1.44
1.25–1.31
0.98–2.27
0.91–15.95
0.63–10.90
C 15:0
0.00–0.22
0.04–0.09
0.00–0.09
0.01–0.11
0.01
0.00–0.17
0.00–0.21
0.00–0.11
C 16:0
21.87–29.98
24.37–25.53
16.97–24.87
20.79–25.32
21.41–21.71
21.99–28.35
14.10–35.02
15.38–36.28
C 17:0
0.22–0.35
0.22–0.23
0.16–0.25
0.16–0.28
0.25–0.26
0.16–0.34
0.04–0.29
0.05–0.24
C 18:0
26.28–33.49
30.51–36.51
17.27–32.81
16.97–37.06
27.88–30.18
24.51–29.38
14.56–29.41
12.95–28.18
C 20:0
0.00–0.30
–
0.00–0.25
–
–
0.00–0.54
0.00–0.28
0.00–0.42
Σ SFA
51.32–62.81
57.75–62.54
38.46–57.96
43.99–62.14
52.33–54.78
50.04–59.73
45.09–83.68
34.75–87.18
C 14:1 n5
0.11–0.27
0.01–0.09
0.08–0.22
0.10–0.17
0.16–0.17
0.02–0.18
0.01–0.27
0.01–0.13
C 15:1 n5
0.04–0.11
0.00–0.04
0.01–0.12
0.05–0.09
0.05
0.00–0.03
0.00–0.10
0.00–0.12
C 16:1 n7
0.43–0.74
0.2<response clipped><NOTE>Due to the max output limit, only part of the full response has been shown to you.</NOTE>.20–0.30
0.25–0.27
0.02–0.13
0.00–0.20
0.00–0.61
Σ MUFA
32.16–41.10
32.70–37.70
35.25–53.87
32.50–43.74
38.12–40.00
28.06–35.18
8.45–44.58
7.62–53.01
C 18:2 n6
3.06–6.03
2.95–3.67
3.96–8.75
2.99–12.31
5.03–5.71
4.17–14.05
3.48–12.34
4.03–18.96
C 18:3 n6
0.01–0.99
0.34–0.96
0.45–1.17
0.31–1.34
0.87–0.99
0.00–0.56
0.01–0.86
0.02–0.81
C 18:3 n3
0.24–1.19
0.30–0.77
0.14–0.29
0.22–0.82
0.24–0.25
0.24–1.25
0.21–1.18
0.16–1.53
C 20:4 n6
0.00–0.20
–
–
0.00–0.17
–
0.00–0.23
0.00–0.09
0.00–0.12
Σ PUFA
4.25–7.04
4.09–4.98
5.35–9.51
4.55–13.60
6.26–6.83
4.96–15.24
4.34–13.61
4.32–20.52
C 16:1 t9
0.00–0.10
–
0.00–0.09
0.00–0.11
0.10
0.00–0.06
0.00–0.07
0.00–0.27
C 18:1 t9
0.00–0.40
–
0.00–4.77
0.00–0.34
0.33
0.00–0.29
0.00–2.66
0.00–6.64
C 18:2 t9t12
0.00–0.09
0.00–0.01
0.00–1.23
0.02–0.13
0.02
0.00–0.10
0.00–0.09
0.00–0.94
C 18:2 t9c12
0.00–004
–
0.00–0.19
0.00–0.03
0.02–0.03
–
0.00–0.10
0.00–0.33
Σ TFA
0.00–0.53
0.00–0.01
0.00–6.23
0.13–0.48
0.48
0.00–0.35
0.00–2.90
0.00–7.92
Other
0.06–0.47
0.00–0.48
0.05–0.57
0.00–0.38
0.35–0.36
0.00–0.47
0.09–0.66
0.01–0.51
SFA – saturated fatty acid; MUFA – monounsaturated fatty acid; PUFA – polyunsaturated fatty acid; TFA – trans fatty acid; Other – unknown peak
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Czech J. Food Sci.
and bitter chocolates groups, respectively. The
percentage of linoleic acid found was 6.074% and
8.989% in chocolate and chocolate wafers groups,
respectively (Tables 1 and 2).
SFAs contents were found to be higher than
those of MUFAs and PUFAs in all samples and
were determined to be 61.10%, 60.23%, 56.74%,
56.52%, 53.70%, 51.18%, 49.93%, and 47.77%, in
bitter chocolates, milk chocolates, pure chocolate
wafers, other chocolates, chocolates with almond,
chocolates with pistachio, chocolate wafers with
nuts, and chocolates with nuts, respectively. The
percentage of SFA was found to be 55.08%, and
53.327% in chocolate and chocolate wafers groups,
respectively (Tables 1 and 2).
In our study, the percentages of C 16:1 t9, C 18:1 t9,
C 18:2 t9t12, and C 18:2 t9c12 ranged from 0.00% to
0.07%, 0.00% to 0.72%, 0.00% to 0.19%, and 0.00% to
0.05%, in chocolates groups, respectively (Table 1).
The percentages of C 16:1 t9, C 18:1 t9, C 18:2 t9t12,
and C 18:2 t9c12 ranged from 0.03% to 0.03%, 0.56%
to 1.19%, 0.03% to 0.13%, and 0.03% to 0.04%, in
chocolate wafers groups, respectively (Table 2).
Total trans fatty acids contents were found to be
higher in chocolate wafers with nuts than in other
samples (1.39%). C 18:1 t9 elaidic acid, was found to
be the most abundant trans fatty acid in all samples.
TFAs were found in all samples of milk chocolates,
pure chocolate wafers, other chocolates, chocolates
with pistachio, chocolates with almond, chocolate
wafers with nuts and chocolates with nuts but none
of the TFAs was determined in bitter chocolates.
Minimum and maximum ranges of TFAs were de-
termined as 0.00–6.23% in the chocolate samples
and 0.00–7.92% in the wafer chocolate samples
(Table 3). The percentages of TFAs were determined
as 0.407% and 1.019% in chocolates and chocolate
wafers groups, respectively (Tables 1 and 2).
Discussion
Tarkowski and Kowalczyk (2007) investigated
the fatty acids contents in milk chocolates mar-
keted in Poland. They analysed fourteen chocolate
samples. It was observed that palmitic, stearic,
oleic, and linoleic acids were the predominant fatty
acids. Similarly, in our study, oleic, stearic, palmitic,
and linoleic acids were the major fatty acids with
proportions of 36.246%, 28.22%, 23.925%, and
6.074%, in chocolate groups, and 34.932%, 19.479%,
25.705%, and 8.989% in chocolate wafers groups,
respectively. Tarkowski and Kowalczyk (2007)
also observed that the chocolates supplemented
with nuts had higher oleic and linoleic acids con-
tents. Similarly, in our study, oleic acid was also
found to be contained in the highest proportion
in chocolates with nuts (43.33%).
Demmelmair et al. (1996) investigated TFAs
contents in 42 different brands of spreads and cold
meats including chocolate spreads consumed by
German children (4–7 years old). They determined
trans fatty acid content in chocolate spreads in the
range of 0.7–11.1%. In our study, TFAs content was
relatively lower than in their findings. We observed
that TFAs content was 0.0–6.23% in chocolates
and 0.00–7.92% in chocolate wafers.
Wagner et al. (2000) investigated the contents
of TFAs in margarines, plant oils, fried products,
and chocolate spreads in Austria. They observed
that the levels of TFAs were 0.6–8.9% (mean 4.9%)
in chocolate spreads. They suggested the use of
partially hydrogenated fats in the manufacture of
these spreads. In our study, we determined that
TFAs contents were 0.00–6.23% (mean 0.407%)
in chocolates and 0.00–7.92% (mean 1.019%) in
chocolate wafers. Thus, TFAs content in chocolates
was in Turkey relatively lower than in Austria.
Wagner et al. (2000) observed that SFA values for
these spreads ranged between 11.9% and 29.4%,
with a mean value of 22.4%. Their observed MUFA
values ranged between 29.0% and 43.2% with the
mean value 36.5%, and PUFA values ranged be-
tween 31.30% and 41.90% with the mean value
36.2%. In our study, SFA content was observed as
38.46%–62.81% in chocolates and 34.75–87.18% in
chocolate wafers. MUFA content was determined
as 28.06%–53.87% in chocolates and 7.62–53.01%
in chocolate wafers. PUFA content was observed,
to be 4.09%–15.24% in chocolates and 4.32–20.52%
in chocolate wafers (Table 3). Indicating that, SFA
levels were higher in Turkey than in Austria but
PUFA levels were lower than in Austria.
Karabulut (2007) investigated fatty acids com-
positions and TFAs contents in 134 frequently
consumed foods including 19 samples of chocolates
in Turkey. The author categorised 7 groups of
chocolates. He stated that chocolate samples con-
tained TFAs less than 0.17 g/100 g fatty acids, with
the exceptional national product of chocolate bars
and hazelnut cocoa cream (2.03 and 3.68 g/100 g
fatty acids, respectively). He observed that the
dark and bitter chocolate samples were found
as trans free products in their categories. In our

183
Czech J. Food Sci.
Vol. 28, 2010, No. 3: 177–184
study, we analysed more chocolate samples for
fatty acids composition and TFAs content than did
Karabulut (2007). Similarly, we found that bitter
chocolates were trans free products. Karabulut
(2007) found that chocolate bar and coconut bar
covered with chocolate contained the highest lauric
acid (24.87–13.60%) and myristic acid (9.38–9.27%)
contents. Similarly, in our study, pure chocolate
wafers and chocolate wafers with nuts contained
higher levels of lauric (5.11–4.08%) and myristic
(2.97–2.14%) acids than other groups.
Mojska et al. (2006) determined TFAs in foods in
Poland including 12 chocolate products. TFAs were
detected to make 7.86% in the chocolate products.
We observed that the minimum–maximum range
of TFAs content was 0.00–6.23% for chocolates and
0.00–7.92% for chocolate wafers. Innis et al. (1999)
determined TFAs content in over 200 foods includ-
ing 9 chocolate bars in Canada. They observed that
TFAs content varied between 0.1% and 35.9% with
average values 9.16% in chocolate bars. They stated
that the use of average values for theTFAs content
in a food category was of a limited value.
Fu et al. (2008) investigated TFAs in national-
brand western-style products including 10 choco-
late samples in China. The authors determined
the average contents of TFAs as 0.80%, 0.57%, and
1.87% of total fatty acids in chocolate with nuts,
dark chocolate, and milk chocolate, respectively.
In our study, we determined the average TFAs
contents as 1.02%, 0.00%, and 0.18% of total fatty
acids in chocolate with nuts, bitter chocolate, and
milk chocolate, respectively.
The body of short-term randomised feeding
trials suggest that cocoa and chocolate may ex-
ert beneficial effects on cardiovascular risk via
lowering the blood pressure, anti-inflammation,
anti-platelet function, higher HDL, and decreased
LDL oxidation (Ding et al. 2006). Similarly, Mursu
et al. (2004) stated that cocoa polyphenols may
increase the concentration of HDL cholesterol.
The consumption of cocoa with dark chocolate
increased the serum concentration of HDL cho-
lesterol by 4% (Wan et al. 2001). Cocoa butter, a
fat derived from cocoa plants and predominantly
found in dark chocolate (Kris-Etherton et al.
1993) contains on average 33% of oleic acid, 25%
of palmitic acid, and 33% of stearic acid (USDA
National Nutrient Database http://www.nal.usda.
gov/fnic/foodcomp/search/). Similarly, in our
study, in bitter chocolates, palmitic, oleic, and
stearic acids contents were determined as 25.11%,
33.80%, and 34.66%, respectively. Stearic acid was
suggested to be a non-atherogenic type of dietary
saturated fat (Ding et al. 2006) and the most recent
trial also shows the effects of stearic acid on lipids
to be even similar to those of oleic and linoleic
acids (Thijssen & Mensink 2005).
The results of this research have demonstrated
that fatty acids composition and TFAs contents
of chocolate vary. As a result of the extensive cov-
erage of the present research which included all
chocolate and chocolate wafers brands in Turkey, it
was shown that trans fatty acid levels in chocolates
and chocolate wafers on Turkish markets were
relatively lower than those of other countries.
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Received for publication April 6, 2009
Accepted after corrections February 24, 2010
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