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 neede...d.
Keywords:
Margarine / Saturated fatty acids / Trans fatty acids / Monounsaturated fatty acids / Polyunsaturated fatty acids / Atherogenic index / Thrombogenic index
TY - JOUR
AU - Vučić, Vesna M.
AU - Arsić, Aleksandra
AU - Petrović, Snježana B.
AU - Milanović, Sandra
AU - Gurinović, Mirjana A.
AU - Glibetić, Marija D.
PY - 2015
UR - http://rimi.imi.bg.ac.rs/handle/123456789/658
AB - 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.
PB - Elsevier Sci Ltd, Oxford
T2 - Food Chemistry
T1 - Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information
EP - 440
SP - 437
VL - 185
DO - 10.1016/j.foodchem.2015.04.018
UR - conv_3507
ER -
@article{
author = "Vučić, Vesna M. and Arsić, Aleksandra and Petrović, Snježana B. and Milanović, Sandra and Gurinović, Mirjana A. and Glibetić, Marija D.",
year = "2015",
abstract = "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.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information",
pages = "440-437",
volume = "185",
doi = "10.1016/j.foodchem.2015.04.018",
url = "conv_3507"
}
Vučić, V. M., Arsić, A., Petrović, S. B., Milanović, S., Gurinović, M. A.,& Glibetić, M. D.. (2015). Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information. in Food Chemistry
Elsevier Sci Ltd, Oxford., 185, 437-440.
https://doi.org/10.1016/j.foodchem.2015.04.018
conv_3507
Vučić VM, Arsić A, Petrović SB, Milanović S, Gurinović MA, Glibetić MD. Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information. in Food Chemistry. 2015;185:437-440.
doi:10.1016/j.foodchem.2015.04.018
conv_3507 .
Vučić, Vesna M., Arsić, Aleksandra, Petrović, Snježana B., Milanović, Sandra, Gurinović, Mirjana A., Glibetić, Marija D., "Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information" in Food Chemistry, 185 (2015):437-440,
https://doi.org/10.1016/j.foodchem.2015.04.018 .,
conv_3507 .
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