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

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


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∶1 trans 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∶1 trans acid was the major trans FA in all margarines, and C18∶3 trans acid concentrations were less than 0.2%.

Key Words

Capillary gas-liquid chromatography margarine trans FA Turkish origin 


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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

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