Determination of <i>trans</i> fatty acids and fatty acid profiles in margarines marketed in spain

Alonso, L.; Fraga, M. J.; Juárez, Manuela

doi:10.1007/s11746-000-0022-8

Cited by 51 publications

(45 citation statements)

References 25 publications

(33 reference statements)

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“…The dairy industry uses MIR spectrometry in routine analysis and the official control laboratories make the analysis with this kind of instrument (Wilson 1990;van de Voort et al 1992 Dubois et al 1996;Ma et al 1997Ma et al , 2000. Near-infrared spectroscopy is also used to analyse the fatty acid profile of high-fat products Alonso et al 2000). Figure 10 shows the Raman scattering bands observed in the 1630-1690 cm -1 region of milk anhydrous fat having a trans content between 0.5 and 12% (Baeten, V., Meurens, M.; Larondelle, Y. and Dardenne, P., Unpublished results).…”

mentioning

confidence: 99%

Spectroscopy: Developments in instrumentation and analysis

Baeten¹,

Dardenne²

2002

Grasas y Aceites

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mentioning

confidence: 99%

Spectroscopy: Developments in instrumentation and analysis

Baeten¹,

Dardenne²

2002

Grasas y Aceites

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“…Higher values of this ratio indicated higher proportion of hydrogenated oil. cis PUFA/SFA + TFA and cis MUFA + cis PUFA/SFA + TFA are commonly used to express nutritional value of edible oils and fats [19]. In this study the values of cis PUFA/SFA + TFA were found between 0.01 and 0.097, whereas cis MUFA + cis PUFA/SFA + TFA ratio were found in the range of 27.7 to 37.05 in fried-vermicelli.…”

Section: Resultsmentioning

confidence: 61%

FTIR spectroscopy combined with chemometric: A versatile tool for quality evaluation of fried vermicelli

Shaikh¹,

Mahesar²,

Shah³

et al. 2017

Ukr. food j.

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Keywords: Fried vermicelli Soxhlet extraction Fatty acids GC-MS FTIR ChemometricsIntroduction. Snacks are common food throughout the world including subcontinent. Most of the snack foods are prepared in oil and fat. In current study, fried vermicelli (common snack food) was selected to evaluate the quality as it is largely consumed in many countries.Materials and methods. Fried vermicelli was subjected for the extraction of total oil by applying Soxhlet extraction method using hexane as a solvent. Fatty acid composition of extracted fried vermicelli oil was checked on GC-MS. Similarly, FTIR spectroscopy was also used to record the spectra of same oil for the development of simple methodology to quantify fatty acid groups and ratios.Results and discussion. High percentage of oil content was observed in all fried vermicelli samples (19.77-32.99%). Fatty acid composition exposed that palmitic (34.6-47.5%), stearic (4.76 to 10.6%), oleic (27.2-37.0%) and elaidic acid (12.0-24.3%) were predominant fatty acids among saturated and monounsaturated fatty acids. While polyunsatured fatty acids were observed comparatively in less quantity in fried vermicelli (0.66 to 5.99 %). The presence of higher trans fatty acids indicated that fried vermicelli was prepared in hydrogenated oil. Fatty acid ratios of some important groups were observed in the range of 0.72-1.92 SFA/UFA, 0.013-0.130 cis PUFA/SFA, 0.1 to 1.81 trans FA/cis FA, 0.01 to 0.097 cis PUFA/SFA + TFA, 27.7-37.05 cis MUFA + cis PUFA/SFA + TFA. The obtained results of groups and ratios by GC-MS were used to develop different calibration models for the quantification of fatty acid groups and fatty acid ratios using PLS chemometric approach. The developed PLS models using selected wavelength regions showed higher correlations (>0.99) with GC-MS results.Conclusions. It can be concluded that quality of fried vermicelli marketed locally is worrisome matter for the consumers and quality control authorities. FTIR provided complete profiling of groups and ratios in fried vermicelli very accurately with negligible difference in the results. The proposed methodology serves as a rapid and simple quantitative tool for quality evaluation of major groups and ratios.

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“…La recomendaciones actuales son, que la ingesta de grasa no suponga más del 30-35% del total de ingesta energética, distribuida en <7% en forma de AGS, 10-15% en forma de AGMI y <7% en forma de AGPI (Sociedad Española de Arteriosclerosis, 2001). En este sentido, se emplean índices para valorar la calidad nutricional de las grasas comestibles que, siguiendo esta tendencia, en los últimos años se han modificado para incluir los AGT junto a los AGS [AGPI + AGMI/AGS + AGT] (Alonso et al, 2000). Estos índices se han empleado para evaluar la calidad nutricional de las margarinas, obteniéndose valores que superan 1,5 (Alonso et al, 2000, Griguol et al, 2001.…”

Section: Resultados Y Discusiónunclassified

Isomeric fatty acid composition of spanish commercial ice-creams

Griguol¹,

Vicario²,

García-León³

2003

Grasas y Aceites

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RESUMEN Contenido en isómeros geométricos de los ácidos grasos en helados comerciales españoles.Ocho muestras de distintas variedades de helados comercializados en España han sido analizadas para determinar su contenido en ácidos grasos de cadena media y larga, con especial interés en el contenido en ácidos grasos trans. La fracción mayoritaria en todos los casos, está constituida por los ácidos grasos saturados, que presentan un valor medio del 68,1%, seguido de la fracción de monoinsaturados (media=21,1%) y poliinsaturados (media=5,1%). El contenido en ácidos grasos trans, detectado en todas las muestras, oscila entre 0,5%-19%, con un valor medio de 5,7%. El análisis estadístico (análisis cluster) realizado, basándo-nos en el contenido en ácidos grasos saturados, monoinsaturados, poliinsaturados y trans, ha permitido diferenciar tres grupos distintos de helados según la fuente de grasa mayoritaria empleada en su elaboración. PALABRAS-CLAVE: Ácidos grasos trans -Cromatografía de gases -Helados. SUMMARY Isomeric fatty acid composition of spanish commercial ice-creams .Eight samples of different varieties of commercial ice-creams sold in Spain were analysed for their fatty acid composition, with relevance on their trans-fatty acid profile. Saturated fatty acids occurred in the largest proportions in all samples (mean = 68,1%), f o l l o w e d b y m o n o u n s a t u r a t e d ( m e a n = 2 1 , 1 % ) a n d polyunsaturated fatty acids (mean=5,2%). Trans fatty acids were detected in all samples ranging from 0,5%-19%, mean value 5,7%. Statistical analysis (cluster analysis) based on their fatty acid profile (saturated, monounsaturated and polyunsaturated and trans fatty acids) showed three groups of samples, depending on the main source of fat employed.

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Determination of trans fatty acids and fatty acid profiles in margarines marketed in spain

Cited by 51 publications

References 25 publications

Spectroscopy: Developments in instrumentation and analysis

Spectroscopy: Developments in instrumentation and analysis

FTIR spectroscopy combined with chemometric: A versatile tool for quality evaluation of fried vermicelli

Isomeric fatty acid composition of spanish commercial ice-creams

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