Essential fatty acids and trans contents of some oils, margarine and other food fats

Kochhar, S. Parkash; Matsui, Tohru

doi:10.1016/0308-8146(84)90064-5

Cited by 23 publications

(5 citation statements)

References 21 publications

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“…In accordance with previous findings (Carpenter et al, 1976;Kochhar and Matsui, 1984;Pfalzgraf et al, 1993), the vegetable oils contained very small amounts of trans fatty acids, less than 1% of fatty acids, with the exception of two corn oil samples from Iceland and Portugal. Since corn oil from France and Germany contained much lower amounts of trans isomers the difference probably depended on the processing of the oils.…”

Section: Discussionsupporting

confidence: 91%

“…Highest amounts of trans fatty acids are generally found in fats that contain partially hydrogenated vegetable or fish oils, whereas the amounts are smaller in butter and other fats from ruminants and quite low in unprocessed vegetable oils . Margarines and other spreads have been extensively analyzed (Ǎ kesson et al, 1981;Beare-Rogers et al, 1979;Carpenter et al, 1973;Croon, 1987;Demmelmair et al, 1996;Druckrey et al, 1985;Enig et al, 1983Enig et al, , 1984Heckers et al, 1978;Kafatos et al, 1994;Katan et al, 1984;Kochhar and Matsui, 1984;Lake et al, 1996;Lercker et al, 1987;deMan et al, 1991;Marchand et al, 1982;Molkentin and Precht, 1995;Ottenstein et al, 1977;Ovesen et al, 1996;Parodi, 1976;Perkins et al, 1977;Pfalzgraf et al, 1993;Renner and Yoon, 1982a,b;Slover et al, 1985;Smith et al, 1978;Weihrauch et al, 1977;Wolff and Sebedio, 1991) but few reports are available on the composition of shortenings, cooking and frying fats (Enig et al, 1983;Heckers et al, 1978;Molkentin and Precht, 1995;Ovesen et al, 1996;Pfalzgraf et al, 1993), particularly of those used by the food industry for bakery products, deep-fried foods, etc.…”

Section: Introductionmentioning

confidence: 99%

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TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study

Aro

Amelsvoort

Becker

et al. 1998

Journal of Food Composition and Analysis

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study

Aro

Amelsvoort

Becker

et al. 1998

Journal of Food Composition and Analysis

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“…Manteiga [12] de 6,0-9,0% e LAKE et al [13] de 5,4-7,9%. Segundo revisão realizada por SOMMERFELD [22], é previsível uma variabilidade de 4-11% destes isômeros, uma vez que a constituição da gordura pode ser afetada por condições locais e sazonais, no que foi secundado por WOLFF [28] e WOLFF, BAYARD, FABIEN [29].…”

Section: áCidos Graxosunclassified

Características De Identidade, Qualidade E Estabilidade Da Manteiga De Garrafa: Parte I -- Características De Identidade E Qualidade

Ambrósio¹,

Guerra²,

Filho

2001

Ciênc. Tecnol. Aliment.

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RESUMOEm determinadas regiões do Nordeste do Brasil é produzido um tipo de manteiga artesanal denominada manteiga de garrafa que não possui parâmetros de identidade e qualidade estabelecidos pela legislação. Com vistas a propor padrões de identidade e qualidade para este produto, duas marcas de manteiga de garrafa (A e B) de ampla comercialização na cidade do Recife foram avaliadas através da determinação do percentual de lipídios, umidade, cloretos e extrato seco desengordurado, cromatografia de ácidos graxos, índices de iodo, saponificação, refração e peróxido, ponto de fusão, reação de Kreiss, acidez, análises microbiológi-cas e análise sensorial. Segundo os resultados, a manteiga de garrafa contém 99,65 -99,75% de lipídios, umidade de 0,2%, ausência de cloretos e extrato seco desengordurado; ambas manteigas apresentaram elevados índices de peróxido (1,97 -2,90mEq/Kg), acidez (0,39 -0,62 ácido oléico %), reação de Kreiss negativa e reduzido teor de ácidos graxos trans; índices de iodo, saponificação, refração, ponto de fusão e composição de ácidos graxos similares aos produtos lácteos; ausência de microrganismos e leve flavour de ranço como característica intrínseca. Estes resultados demonstram estreita similaridade, quanto às características de identidade, entre a manteiga de garrafa e o "butteroil" diferindo, entretanto, quanto aos parâme-tros de qualidade, o que permite propor padrão de identidade e qualidade similar ao estabelecido para o "butteroil" na legislação vigente.Palavras-chave: manteiga; qualidade; identidade; característi-cas; ácidos graxos trans. SUMMARYIDENTITY AND QUALITY CHARACTERISTICS OF A BRAZILIAN REGIONAL BUTTER "Manteiga de Garrafa". In certain areas of Brazil's Northeast a kind of handmade butter denominated "manteiga de garrafa" is produced that doesn't present identity and quality parameters established by legislation. With views to propose identity and quality patterns for this product, two brands of this butter (A and B) of wide commercialization in the city of Recife were analyzed through determination of lipids, moisture, sodium chloride and non-lipid extract, fatty acid composition, iodine value, saponification value, refraction index, melting point, Kreiss test, peroxide value, acidity, microbial quality and organoleptic evalution. According to results, the product contains 99.65-99.75% of lipids, 0.2% of moisture, absence of sodium chloride and non-lipid extract; both butters presented high peroxide value (1.97-2.90mEq/Kg), acidity (0.39-0.62 acid oleic %), negative Kreiss reaction and reduced quantity of transfatty acid; iodine value, saponification value, refractive index, melting point and fatty acid composition were similar to the milky products; absence of microorganisms and slight flavor of rancidity was an intrinsic characteristic. These results demonstrate the close similarity between "manteiga de garrafa" and butteroil although they differ from each other on their quality parameters. The data suggest a proposal of similar identity and quality parameters for "manteig...

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“…For American [ 13 I , 163, 1701 and Canadian [ 167, 1721 margarines representative studies with higher numbers of samples led to mean values between 18.4 and 21.3 wt% TFA, while European studies [97,130,[155][156][157]169, 1711 exhibited a variation range of mean values from 7.3 to 24.4 wt% with most values being clearly lower than the American, however. In an extensive investigation from 1982 by RENNER et al [132] comprising 66 margarines and 24 cooking fats data about the average content of elaidic acid (3.7 resp.…”

Section: Margarines Shortenings Cooking Fats Dietarylreformatory mentioning

confidence: 99%

Trans fatty acids: Implications for health, analytical methods, incidence in edible fats and intake

Precht¹,

Molkentin²

1995

Nahrung

108

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Trans fatty acids (TFA) are supposed to be related to a variety of physiological effects. Numerous studies in this field are gathered and compared, which mainly deal with the influences on lipoprotein levels in plasma and their effects with regard to coronary heart diseases. Furthermore, the analytical accessibility of trans fatty acids by different methods is presented. Thus, the most reliable method for an exact quantitation of trans fatty acids in edible fats is the combination of Ag-TLC with GC. The contents of TFA, in particular trans-octadecenoic acids, in bovine and human milk fat, in partially hydrogenated vegetable fats and oils as well as in processed food from different countries, determined in numerous studies, are summarized. Especially results on the isomeric distribution of positional isomers of trans-octadecenoic acid may be of future interest, since negative metabolic activities might only originate from certain isomers. Finally, intake rates of TFA in several countries are presented. It can be concluded that there still is need for further nutritional studies and that the discussion about TFA should not neglect the comparison with the saturated fatty acids C12, C14 and C16.

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Essential fatty acids and trans contents of some oils, margarine and other food fats

Cited by 23 publications

References 21 publications

TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study

TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study

Características De Identidade, Qualidade E Estabilidade Da Manteiga De Garrafa: Parte I -- Características De Identidade E Qualidade

Trans fatty acids: Implications for health, analytical methods, incidence in edible fats and intake

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