Fatty acid composition of Greek margarines and their change in fatty acid content over the past decades
2011
Kroustallaki, Penelope | Tsimpinos, George | Vardavas, Constantine I. | Kafatos, Anthony
Thirty-one brands of margarines from the Greek market were analyzed for their fatty acid composition including trans-fatty acids by gas chromatography. Trans fatty acids (TFAs) were found within the range of 0.16–0.97% of total fat content, with no sample found to have TFA in a concentration more than 1% of the total fat content. Increased levels of either saturated or cis-unsaturated was observed in each brand. Saturated, cis-monounsaturated and cis-polyunsaturated were found in the ranges of 11.26–51.75%, 22.98–60.37% and 12.09–56.30% of total fat content respectively, with mean values of 30.81 ± 10.40%, 34.41 ± 10.46% and 34.28 ± 14.02% of total fat. The chemical analysis of Greek margarines over the past decades has indicated that the TFA content of Greek margarines has declined over the past 20 years by approximately 95%.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library