Determination of FA composition and total trans FA of Turkish margarines by capillary GLC

  • Muhammet Arici
  • Murat Tasan
  • Umit Gecgel
  • Semra Ozsoy
Article

Abstract

In this research, FA composition and total trans FA contents of 16 different brands of margarine (8 hard-type and 8 soft-type) sold in Turkey were determined by capillary GLC method. According to the results, the contents of saturated FA, monounsaturated FA, and PUFA were within the ranges of 23.9–32.3, 44.0–61.9, and 14.2–24.1%, respectively, in hard-type margarines, and 27.0–39.9, 21.0–40.9, and 32.0–53.7%, respectively, in soft-type margarines. Hard-type margarines contained total trans FA concentrations of 20.1–34.3%, whereas soft-type margarines contained less than 8.9% total trans FA. C18∶1trans acid content was within the range of 18.5–29.8% in hard-type margarines, and it was significantly higher than the range in soft margarines (0.7–8.1%). C18∶1trans acid was the major trans FA in all margarines, and C18∶3trans acid concentrations were less than 0.2%.

Key Words

Capillary gas-liquid chromatography margarine trans FA Turkish origin 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Mensink, R.P., and M.B. Katan, Effect of Dietary Trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects, N. Engl. J. Med. 323:439–445 (1990).CrossRefGoogle Scholar
  2. 2.
    Mensink, R.P., P.L. Zock, M.B. Katan, and G. Hornstra, Effect of Dietary Cis and Trans Fatty Acids on Serum Lipoproteins[a] Levels in Humans, J. Lipid Res. 33:1493–1501 (1992).Google Scholar
  3. 3.
    Litin, L., and F. Sacks, Trans Fatty Acid Content of Common Foods, N. Engl. J. Med. 329:1969–1970 (1993).CrossRefGoogle Scholar
  4. 4.
    Ascherio, A., and W.C. Willett, Health Effects of Trans Fatty Acids, Am. J. Clin. Nutr. 66:1006S-1010S (1997).Google Scholar
  5. 5.
    Hu, F.B., M.J. Stampfer, and J.E. Manson, Dietary Fat Intake and the Risk of Coronary Heart Disease in Women, N. Engl. J. Med. 337:1491–1499 (1997).CrossRefGoogle Scholar
  6. 6.
    Food and Agriculture Organization of the United Nations, Fats and Oils in Human Nutrition, Report of a Joint Expert Consultation, Food and Agriculture Organization of the United Nations and the World Health Organization, Rome, October 19–26, 1993, Food and Nutrition Paper No. 57 (1994).Google Scholar
  7. 7.
    State Institute of Statistics, Vegetable Oil Production and Consumption Data for Turkey, Republic of Turkey, Prime Ministry State Institute of Statistics, Ankara, 2000, p. 349.Google Scholar
  8. 8.
    Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., American Oil Chemists' Society, Champaign, 1992, Method Ce 2-66.Google Scholar
  9. 9.
    Tsanev, R., A. Russeva, T. Rizov, and I. Dontcheva, Content of Trans-Fatty Acids in Edible Margarines, J. Am. Oil Chem. Soc. 75:143–145 (1998).Google Scholar
  10. 10.
    Mansour, M.P., and A.J. Sinclair, The Trans Fatty Acid and Positional (sn-2) Fatty Acid Composition of Some Australian Margarines, Dairy Blends and Animal Fats, Asia Pacific J. Clin. Nutr. 3:155–163 (1993).Google Scholar
  11. 11.
    Ovesen, L., T. Leth, and K. Hansen Fatty Acid Composition of Danish Margarines and Shortenings with Special Emphasis on Trans Fatty Acids, Lipids 31:971–975 (1996).CrossRefGoogle Scholar
  12. 12.
    Bayard, C.C., and R.L. Wolff Trans-18∶1 Acids in French Tub Margarines and Shortenings: Recent Trends, J. Am. Oil Chem. Soc. 72:1485–1489 (1995).Google Scholar
  13. 13.
    Kafatos, A., D. Chrysafidis, and E. Peraki, Fatty Acid Composition of Greek Margarines. Margarine Consumption by the Population of Crete and Its Relationship to Adipose Tissue Analysis, Int. J. Food Sci. Nutr. 45:107–114 (1994).CrossRefGoogle Scholar
  14. 14.
    Ratnayake, W.M.N., G. Pelletier, R. Hollywood, S. Bacler, and D. Leyte, Trans Fatty Acids in Canadian Margarines: Recent Trends, J. Am. Oil Chem. Soc. 75:1587–1594 (1998).Google Scholar
  15. 15.
    Emken, E.A., Trans Fatty Acids and Coronary Heart Disease Risk: Physicochemical Properties, Intake and Metabolism, Am. J. Clin. Nutr. 62:659S-669S (1995).Google Scholar
  16. 16.
    Henninger, M., and F. Ulberth, Trans Fatty Acids in Margarines and Shortening Marketed in Austria, Z. Lebensm. Unters. Forschung, 203:210–215 (1996).CrossRefGoogle Scholar

Copyright information

© AOCS Press 2002

Authors and Affiliations

  • Muhammet Arici
    • 1
  • Murat Tasan
    • 1
  • Umit Gecgel
    • 1
  • Semra Ozsoy
    • 1
  1. 1.Department of Food EngineeringTrakya University, Tekirdag Agricultural FacultyTekirdagTurkey

Personalised recommendations