Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain

Abstract

RESUMEN Composición en ácidos grasos de las margarinas de mayor consumo en España y su importancia nutricional.Este estudio examina la composición de ácidos grasos de las margarinas de mayor consumo en España en el año 2000, incluyendo ácidos grasos trans. Todas las margarinas contenían al menos 20% de linoleico, siendo el contenido medio del 38%. Los ácidos grasos saturados (laúrico y mirístico) no sobrepasaron el 4% del total de ácidos grasos. La mayoría de las margarinas contenían menos del 5% de ácidos grasos trans C18:1, aunque la variabilidad era elevada entre las distintas marcas (coeficiente de variación:112%), siendo la mediana del 2.5%; los ácidos grasos trans poliinsaturados C18:2 y C18:3 no representaron más del 1%. Índices nutricionalmente importantes como el cociente áci-dos grasos saturados/insaturados, índices trombogénico y aterogénico, fueron menores de 0,5. Los resultados sugieren que las margarinas españolas muestran un cambio hacia una distribución de ácidos grasos más saludable, aunque debido a la gran variabilidad en su composición, la información del etiquetado debe mejorar para evitar per turbaciones en la tradicional dieta Mediterránea de España. PALABRAS-CLAVE: Ácidos grasos -Ácido linoleico -Cromatografía de gases -Índice de aterogenicidad -Índice de trombogenicidad -Isómeros trans -Margarinas. SUMMARY Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain.This study examines the fatty acid composition of margarines of major consumption in Spain in 2000. All the margarines contained at least 20% of linoleic acid, the average content of this fatty acid being 38%. Saturated fatty acids (lauric and miristic acids) did not exceed 4% of the total fatty acid content. Most of the margarines analyzed contained less than 5% trans C18:1, although this cont ent varied greatly among margarines (coefficient of variation: 112%) being median value 2.5%; polyunsaturated trans C18:2 and trans C18:3 did not represent m o r e t h a n 1 % . N u t r i t i o n a l l y i m p o r t a n t r a t i o s l i k e saturated/unsaturated fatty acids, thrombogenicity and atherogenicity indexes were lower than 0.5. The findings suggest that Spanish margarines have moved to becoming products with a potentially healthier distribution of fatty acids. Even so, the great variability shown in fatty acid composition of margarines and poor labeling, highlight the importance of greater consumer information to avoid upsetting the traditional Mediterranean diet of Spain.

The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine

“…For the analyzed margarine samples, this index ranged between 1.11 for M1 group samples and 1.22 for M2 and 1.35 for M3 margarine samples. The obtained results were greater than those reported for soft margarines (0.42), [35] but close to the ones of hard margarines (1.17-1.67) [23]. Regarding the atherogenicity index of margarine compared to butter (1.78-1.85), we can observe that the former is 27% to 36% smaller, being influenced also by the fat content of the sample [36].…”

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

“…The content in PUFA was significantly higher (p < 0.001) for Catalão sausages made with Alentejano (Al) raw meat (8.66%-8.97%), particularly due to the content of linoleic (C18:2) and linolenic (C18:3) fatty acids (Figure 1). Based on the results obtained from the FAMEs profile of Catalão, the n6/n3 PUFA ratio and some nutritional indices, namely the atherogenicity (AI) and the thrombogenicity (TI) indices, were also calculated according to Larqué and co-workers [37]. According to the literature, it is assumed that these two health-related lipid indices are the strongest markers in predicting some diseases, like cardiovascular diseases.…”

“…Concerning n6/n3 PUFA ratios, high values were obtained (14.94-19.78), since the recommended n6/n3 PUFA ratio should not exceed a value of 4 [38]. Scientific evidence suggests that a very high Based on the results obtained from the FAMEs profile of Catalão, the n6/n3 PUFA ratio and some nutritional indices, namely the atherogenicity (AI) and the thrombogenicity (TI) indices, were also calculated according to Larqué and co-workers [37]. According to the literature, it is assumed that these two health-related lipid indices are the strongest markers in predicting some diseases, like cardiovascular diseases.…”

Authentication of the Geographical Origin of Margarines and Fat-Spread Products from Liquid Chromatographic UV-Absorption Fingerprints and Chemometrics

“…Some data on the TAG composition of margarine/spread have been reported [10], but, as far as the authors are concerned, only one paper has been published, devoted to this matter [11]. The main compositional parameter being important for margarine/spread quality and healthy features is focused on the fatty acid (FA) profile [12,13,14]. The FA profile is commonly analysed using gas chromatography after derivatisation of them in the corresponding methyl esters.…”