FATTY ACID COMPOSITIONS OF TURKISH SHORTENINGS WITH EMPHASIS ON TRANS FATTY ACIDS

Abstract

The fatty acid (FA ) composition and the trans FA (TFA) content of Turkish shortenings were determined by capillary gas–liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within the ranges of 27.4–48.8, 33.8–56.7 and 8.4–35.3% of total FA, respectively. The total TFA ranged from 2.7 to 23.9% of total FA. The total trans C18:1 acid was the major TFA in all the analyzed brands, representing 82.3–94.5% of total TFA. The total trans C18:2 acid varied from 0.2 to 2.9% of total FA, while the total trans C18:3 acid was only found at very low levels (0.1% of total FA) in the samples of two brands. It is clear from the results that partially hydrogenated vegetable oils with high TFA content are still the major raw materials used in the production of Turkish shortenings. PRACTICAL APPLICATIONS The fatty acid (FA) composition of the shortenings, with emphasis on trans FA (TFA), was studied. It is important to reduce the amounts of dietary TFA because of their deleterious effects on human health, mainly on the cardiovascular system. As demonstrated in the present investigation, nevertheless, partially hydrogenated vegetable oils with high TFA content are still the major raw materials used for shortening production. On the other hand, reducing the total TFA content in the shortenings leads to an increase in saturated FA content. It is important to consider the data obtained in the industrial applications in order to improve the FA profile of the shortenings.

Fatty Acid Profile Including Trans Fatty Acid Content of Margarines Marketed in Mexico

“…The 79% of total margarine samples had a TFA content ranging from 0.30 to 13.88% (as % of total fatty acids). This tables show a considerable high TFA content in some samples (S15, P12, P22) which indicates the use of large amounts of partially hydrogenated fats as raw materials in the production of margarines as reported by Basol and Tasan [8]. It is also shown in these tables that fourteen margarines (33% of samples) have less than 0.48% of TFA content with no significant differences (P \ 0.05) among these samples.…”

“…The amounts of TFA in margarines can vary considerably among similar items, reflecting the differences in the fat type used in the manufacturing process. This large variability of TFA content can limit the accuracy of estimates of dietary TFA intakes when analysis of diet information is made using an average value from nutrient databases [8].…”

Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market

“…Despite this, the TFA proportions of some margarines and blended spreads were particularly high, 34.9% for sample M6 and 39.5% for sample S8. These high concentrations of TFA indicate the inclusion of large amounts of partially hydrogenated vegetable oils and/or fats in the production of these products, as has also been reported by (Tavella and others 2000;Basol and Tasan 2008).…”

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

“…The most recent study concerning trans fatty acids in Turkey reports fatty acid compositions of Turkish shortenings (Basol & Tasan 2008). The authors stated that partially hydrogenated vegetable oils with a high TFA content were still the major raw materials used in the production of Turkish shortenings.…”

“…Some research has been carried out into TFAs in various foods worldwide (Demmelmair et al 1996;Wagner et al 2000;Mojska et al 2006) and in Turkey (Demirbas & Yilmaz 2000;Cetin et al 2003;Daglioglu & Tasan 2003;Karabulut 2007;Basol & Tasan 2008). The most recent study concerning trans fatty acids in Turkey reports fatty acid compositions of Turkish shortenings (Basol & Tasan 2008).…”