29B-9 |
Assessment of trans fatty acids in commercial margarines by GC |
M. KAKHU1, M. Ahmedna2, H. Nasri3, and I. Goktepe2. (1) Food Science & Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, 27411, (2) Dept. of Human Environment & Family Science, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, (3) Food Science and Nutrition, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411 Dietary trans fatty acids elevate serum cholesterol and increase the risk of coronary heart diseases. Margarines are produced through hydrogenation of oil, which yields trans fatty acids. Because of their widespread use in foods, margarines could represent a significant source of dietary trans fats with potential health risks to consumers. The objectives of this study were to determine the fatty acid profile of commercial margarines and assess their trans fatty acid contents. Fifteen commercial brands of margarines with fat contents ranging from 0 to 80% were investigated. Fatty acids in margarines were converted into methyl ester derivatives and evaluated by gas chromatography. A mixture of twenty standard fatty acid methyl esters of saturated and unsaturated cis/trans fatty acids typically found in US margarines was used in fatty acid identification and quantification. Two internal standards (early and late eluters) were used as retention time and area references. Fatty acid profiles of the commercial margarines revealed that the trans fatty acid content ranged from 0% (fat free) to 26% of total fatty acids. The predominant trans fatty acids were elaidic, linoelaidic, and transeicosanoic acids. Samples’ fatty acid content was not proportional to the oil content of margarines and could be due to differences in manufacturing process. The data suggests that commercial margarines contain variable and sometimes high levels of total trans fats. Thus, a comprehensive study may be warranted to assess the amount and explore the need for the inclusion of trans fatty acid content on product labels. Quantification of trans fatty acids in commercial margarines and their subsequent inclusion on product labels will benefit U.S. consumers, who will be able to use it to make an informed purchase decision. This would help lower trans fatty acid consumption and potentially lower the related adverse health effects.
Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
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