Fatty acid composition of Portuguese spreadable fats with emphasis on trans isomers

• Type: Article in International Scientific Journal
• Date: 2002

Authors

Torres, D (Author) FMUP; Casal, S (Author) FFUP; Oliveira, MBPP (Author) FFUP

Journal

Title: European Food Research and Technology

Vol. 214

Pages: 108-111

ISSN: 1438-2377

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 14 Citations

Scopus - 14 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-QDH

DOI: 10.1007/s00217-001-0418-5

Abstract (EN): The fatty acid composition of 17 brands of spreadable fats available in the Portuguese market was determined by capillary gas liquid chromatography as fatty acid methyl esters on a highly polar cyanopropylpolysiloxane liquid phase column. The total saturated fatty acids ranged from 23.9 to 52.6% with palmitic acid being 11.9-37.7% and stearic acid 4.0-12.3%. A wide range in the polyunsaturated fatty acids levels was noted 10.8-57.4%) with linoleic acid ranging from 10.6 to 54.0% and linolenic acid from 0.1 to 5.2%. Oleic acid levels ranged from 18.2 to 41.4%. Concerning total trans fatty acids. the mean level was 2.6%, ranging from 0.2 to 9.0%. The most frequent occurrence of trans fatty acids content in spreadable fats was in the 0.2-0.5% range (9 of the 17 brands were in this range and only 1 brand contained trans fatty acids levels higher than 6.0%.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4