Fatty acid composition of margarines and cooking fats available on the Czech market

Journal of Food Composition and Analysis

Volumn 13, Issue 4, 2000, Pages 337-343

  Brát, Jirí ^a   Pokorný, Jan ^b  

^a UNILEVER RESEARCH   (United Kingdom)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Cooking fats; Essential fatty acids; Fatty acid composition; Margarines; Saturated fatty acids; Trans unsaturated fatty acids

Indexed keywords

EID: 18844462972     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1999.0877     Document Type: Article

References (26)

1. Ackman, R. G. (1997). Has evolution and long-term coexistence adapted us to cope with trans fatty acids? J. Food Lipids 4, 295-318.
2. AOCS (1998). Official and Recommended Practices, 5th edn. Method Ce 1f-96. AOCS Press, Champaign, IL.
3. Aro, R. (1999). Fatty acid and other lipid data reported in nutrient data bases. Third International Food Data Conference, Rome, 5-7 July. FAO, Rome.
4. Aro, A., Van Amelvoort, J., Becker, W., Van Erp-Baart, M. A., Kafatos, A., Leth, T., and Van Poppel, G. (1998). Trans fatty acids in dietary fats and oils from 14 European countries: the TRANSFAIR study. J. Food Compos. Anal. 11, 137-149.
5. Basso, R., Almeida-Goncalves, I., and Mancini-Filho, J. (1999). Quantitative and qualitative evaluation of trans fatty acids in Brazilian hydrogenated vegetable fats. Third International Food Data Conference, Rome, 5-7 July, Abstr., p. 29. FAO, Rome.
6. Dhar, P., Ghosh, S., and Bhattacharyya, D. K. (1999). Dietary effects of conjugated octadecatrienoic fatty acid levels in blood lipids and nonenzymatic in vitro lipid peroxidation in rats. Lipids 34, 109-114.
7. Dieffenbacher, A., and Dyseller, P. (1997). The determination of trans unsaturated fatty acids in edible oils and fats by capillary gas-liquid chromatography. Pure Appl. Chem., 69, 1828-1837.
8. Engeseth, N. J., Klein, B. P., and Warner, K. (1987). Lipoxygenase isoenzymes in soybeans effects on crude oil quality. J. Food Sci. 52, 1015-1019, 1029.
9. Fritsche, J., and Steinhart, H. (1998). Analysis, occurrence, and physiological properties of trans fatty acids with particular emphasis on conjugated linoleic acid isomers. Fett/lipid 100, 190-210.
10. Mag, T. K. (1994). Changes in Canada's fats and oils industry. INFORM 5, 827-832.
11. Molkentin, J., and Precht, D. (1996). Isomeric distribution and rapid determination of trans-octadecenoic acids in German brands of partially hydrogenated edible fats. Nahrung 40, 297-304.
12. Ovesen, L., Leth, T., and Hansen, K. (1996). Fatty acid composition of Danish margarines and shortenings with special emphasis on trans fatty acids. Lipids 31, 971-975.
13. Ovesen, L., Leth, T., and Hansen, K. (1998). Fatty acid composition and contents of trans-monounsaturated fatty acids in frying fats, and in margarines and shortenings. JAOCS 5, 1079-1083.
14. Park, Y., Albright, K. J., Storkson, J. M., Liu, W., Cook, M. E., and Pariza, M. W. (1999). Changes in body composition in mice during feeding and withdrawal of conjugated linoleic acid. Lipids 34, 243-248.
15. Phillips, K. M., Lugogo, R. D., Harris, R. F., Tarrago-Trani, M.-T., Bailey, J. A., and Stewart, K. K. (1997). Direct determination of trans-octadecenoic acids in diet composites using a combination of silver ion HPLC and capillary GC. J. Food Lipids 4, 173-188.
16. Precht, D., and Molkentin, J. (1996). Rapid analysis of the isomers of trans-octadecenoic acid in milk fat. Int. Dairy J. 6, 791-809.
17. Procopiou, E., Neophytiou, A., Ioannou-Kakouri, E., and Akkelidou, D. (1999). Trans fatty acids in foods in Cyprus. Third International Food Data Conference, Rome, 5-7 July, Abstr., p. 39. FAO, Rome.
18. Ratnayake, W. M. N., Pelletier, G., Hollywood, R., Bacler, S., and Leyte, D. (1998). trans fatty acids in Canadian margarines. Recent trends. JAOCS 75, 1587-1594.
19. Ray, S., and Bhattacharyya, D. K. (1996). Comparative nutritional quality of palmstearin-liquidoil blends and hydrogenated fat (vanaspati). JAOCS 73, 617-622.
20. Schwarz, W., Čmolík, J., and Pokorný, J. (1995). Isomerisierung der Polyenfettsäuren während der Desodorisierung von Speiseölen. Fat. Sci. Technol. 97, 491-495.
21. Schwarz, W., Cmolík, J., Svoboda, Z., and Pokorný, J. (1998). Trans-izomery nenasycených mastných kyselin v naší strave. (Trans isomers of unsaturated fatty acids in the Czech diet.) Sbor. Konf. Výž. Zdraví., Teplice, pp. 37-44. OHS, Teplice.
22. Schwarz, W., and Novák, B. (1996). Trans-kyseliny v margarinech. (Trans-acids in margarines.) Výž. Potrav. 51, 137-139.
23. Sébédio, J. L., and Christie, W. W. (1998). Trans-Fatty Acids in Human Nutrition. Oil Press, Dundee.
24. Tsanev, R., Russeva, A., Rizov, T., and Dontcheva, I. (1998). Content of trans fatty acids in edible margarines. JAOCS 75, 143-145.
25. Wolff, R. L., and Precht, D. (1998). Comments on the resolution of individual trans-18:1 isomers by GLC. JAOCS 75, 421-422.
26. Žegarska, Z., Paszczyk, B., and Borejszo, Z. (1996). Trans fatty acids in milk fat. Pol. J. Food Nutr. Sci. 5, 89-97.