期刊
FOOD CHEMISTRY
卷 185, 期 -, 页码 437-440出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.018
关键词
Margarine; Saturated fatty acids; Trans fatty acids; Monounsaturated fatty acids; Polyunsaturated fatty acids; Atherogenic index; Thrombogenic index
资金
- Ministry of Education, Science and Technological Development of the Republic of Serbia [41030]
This study examined the fatty acid (FA) composition of 13 (7 soft and 6 hard) Serbian margarines. Significantly higher amounts of trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in soft ones (0.17-6.89%). Saturated FA (SFA) were present with 22.76-51.17%. Oleic acid ranged from 26.78% to 43.78%. The proportion of polyunsaturated FA (PUFA) was 22.15-49.29% in soft margarines, but only 8.02-15.28% in hard margarines, probably due to the hydrogenisation process. The atherogenic and thrombogenic indexes (Al and TI, respectively) in soft margarines were relatively low (Al 0.23-0.63 and TI 0.44-0.97), but in hard margarines Al and particularly TI were high (1.03-1.67 and 1.96-3.04, respectively). These findings suggest that FA composition of Serbian margarines should be improved by replacing atherogenic TFA and SFA with beneficial ones, in order to avoid adverse effects on health. Therefore legislative changes and consumer information are urgently needed. (C) 2015 Elsevier Ltd. All rights reserved.
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