Comparison of fatty acid composition of domestic and imported margarines and frying fats in Bulgaria

Abstract

A total of 82 dietary fats sold on the Bulgarian market in the period 1995-2000 were analyzed. The samples included 68 table margarines (50 of which were imported), 10 frying fats (6 imported) and 4 salad dressings (all imported). A validated analytical method, thin-layer chromatography-AgNO 3 -densitometry, was used. It enabled direct determination of all fatty acid groups, differing by degree of unsaturation and double bonds geometry. Low levels of trans fatty acids (TFA) down to 0.1% of the total for mono trans-trienoic (Tcct) and mono trans-dienoic (Dct), and down to 0.2% for transmonoenoic (Mt) were quantitated, with an error under 3% and a standard deviation of 0.1-1.5. The total content of TFA in table margarines varied from 0 to 26.9% with a mean value of 8.6 ± 7.2% for imported and 1.6 ± 3.4% for Bulgarian samples. Saturated fatty acids (SFA) content varied from 11.5 to 45.7%, with a mean value of 25.4 ± 5.7% for imported and 26.9 ± 5.2% for Bulgarian margarines. A general trend of lower levels of TFA and SFA in imported margarines was observed over the studied period. Additionally, the content of individual saturated fatty acids was determined by gasliquid chromatography in 37 of all studied samples.

Advances in Silver Ion Chromatography for the Analysis of Fatty Acids and Triacylglycerols—2001 to 2011

“…46 Silica gel columns loaded with silver ions were used for the isolation of γ-linolenic acid (18:3 ω-6) as methyl ester from microalgae lipids 47 and stearidonic acid (18:4 ω-3) as ethyl ester from modified soybean oil. 48 Several studies [49][50][51] employed silver ion TLC/densitometry for the separation and quantification of configurationally isomeric FA with 0 to 3 double bonds (as methyl or isopropyl esters). The procedure was applied for a rapid assessment of the authenticity of milk fats, 49,51 margarines and frying fats (Fig.…”

“…48 Several studies [49][50][51] employed silver ion TLC/densitometry for the separation and quantification of configurationally isomeric FA with 0 to 3 double bonds (as methyl or isopropyl esters). The procedure was applied for a rapid assessment of the authenticity of milk fats, 49,51 margarines and frying fats (Fig. 3).…”

“…3 Densitogram of cis/trans fatty acids (S, saturated; M, monoenoic; c, cis; t, trans) in a Bulgarian bovine butter sample separated by Ag-TLC. 49 Plates were impregnated with 0.5% AgNO3. Mobile phase: 3.5 mL petroleum ether:acetone, 100:2 (v/v) (redrawn from the original with permission of Akademiai Kiado).…”

ÁCIDOS GRASOSTRANS: CONSUMO E IMPLICACIONES EN LA SALUD EN NIÑOSTRANSFATTY ACID: INTAKE AND IMPLICATIONS FOR CHILD HEALTH

“…Posteriormente disminuyó al 3 % debido a la preocupación por consumir dietas más sanas (Matsuzaki et al, 1998;Pfalzgraf et al, 1994;Slover et al, 1985). Sin embargo, el contenido de ácidos trans en margarinas argentinas tanto normales como ligeras (del inglés lights), oscila entre el 31 y el 33 %, mientras que en las margarinas búlgaras se encontraron concentraciones desde 0 hasta 11,2 % (Peterson et al, 2004;Marekov et al, 2002).…”

“…Las galletas dulces argentinas presentan valores de ácido elaídico del 1 al 18,5 % y las barras de cereales hasta del 32 % mientras que en Estados Unidos los pastelillos, pasteles confitados y botanas, contienen 0,1 a 10,0, 0,1 a 7,0 y 0 a 4,0 % respectivamente (Peterson et al, 2004;Satchithanandam et al, 2004). Las concentraciones encontradas en aceites búlgaros para freír fluctúan entre 10,7 y 47 % del contenido total de grasas (Marekov et al, 2002).…”