46C-37 |
Determination of trans fatty acid content in select commercial margarines |
W. WILSON and M. Ahmedna. Food Science & Nutrition, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411 Dietary fats of animal origin have been linked to increased risk of cardiovascular diseases due to their cholesterol and saturated fat contents. A variety of reduced and low-fat margarines have been introduced as healthier alternatives to butter. However, hydrogenation of oil in margarines may cause the formation of trans fatty acids (TFA), which can elevate cholesterol and cause coronary heart diseases. Yet, current margarine labels do not include information about TFA content. Information on TFA content may benefit consumers by enabling them to make informed purchase decisions. The objective of this study was to determine the fatty acid profile of select commercial margarines and assess their TFA contents. Fifteen commercial brands of margarine with fat contents ranging from 0 to 80% fat were used. Fatty acids in margarines were converted into their methyl ester derivatives using AOAC standard method and evaluated by a gas chromatograph equipped with an FID detector and a HP-23 cis/trans FAME column. Twenty standards ranging from C14 to C22 were run along with margarine samples. Fatty acid profiles of the commercial margarines shows that the FA content ranged from 0% to 15% of total fatty acids. The most predominant trans TFA was C-18:1t representing over 40% of total TFA. Lesser amounts of C16:1t and C20:1t were also observed. Total TFA did not correlate with total fat contents of margarines. A wide variation in TFA content was observed among test samples, suggesting differences in manufacturing processes and/or source of oil used in the production of commercial margarines sold in the U.S. Results suggest that commercial margarines may contain a wide range of TFA. Thus, a comprehensive assessment of the prevalence and levels of TFA in commercial margarines sold in the U.S. may be warranted. Such information would help health conscious consumers make informed purchase decisions.
Session 46C, Food Chemistry: Lipids, antioxidants and emulsifiers
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