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Content of trans ‐fatty acids in edible margarines
Author(s) -
Tsanev R.,
Russeva A.,
Rizov T.,
Dontcheva Iv.
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0025-8
Subject(s) - chemistry , fatty acid , linoleic acid , food science , composition (language) , cis–trans isomerism , oleic acid , population , chromatography , organic chemistry , biochemistry , philosophy , linguistics , demography , sociology
Fatty acid composition, including trans ‐isomers, was determined for four types of imported margarines consumed by the Bulgarian population. The results were compared with data obtained from a Bulgarian edible margarine produced under German license. Fatty acid composition and trans ‐isomer content were determined by gas chromatography of fatty acid methyl esters on a packed and capillary column, respectively. The total contents of trans ‐isomers of oleic and linoleic acid were within the ranges of 1.9–8.0% and 0.4–1.4%, respectively. The Bulgarian margarine contained similar quantities of trans ‐isomers.