Defining the Composition of Fat Phase in Foods
Trans-fatty acids enter the human body with hydrogenated fats. The oil and fat industry must inform consumers about the fatty acid composition of food products, including the content of saturated fatty acids and trans-isomers. This study used the method of instrumental analysis to determine the fatt...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2022-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/21089/21038/ |
| _version_ | 1797975599080275968 |
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| author | Maksat S. Serikov Meruyet T. Nurgaliyeva Karima A. Myrzabek Maxat R. Toishimanov Farida K. Baktybayeva |
| author_facet | Maksat S. Serikov Meruyet T. Nurgaliyeva Karima A. Myrzabek Maxat R. Toishimanov Farida K. Baktybayeva |
| author_sort | Maksat S. Serikov |
| collection | DOAJ |
| description | Trans-fatty acids enter the human body with hydrogenated fats. The oil and fat industry must inform consumers about the fatty acid composition of food products, including the content of saturated fatty acids and trans-isomers. This study used the method of instrumental analysis to determine the fatty-acid profile and the content of trans-fatty acids in margarine.
The research involved ten commercial samples of margarine. The fatty acid composition was studied by gas chromatography and mass spectrometry. The calibration graphs were based on standard mixes of methyl esters of individual fatty acids.
Some oils appeared to contain ≥ 17% of palmitic acid. The total content of saturated fatty acids was 20.04–38.84%; the content of monounsaturated acids ranged from 27.92 to 36.81%, while that of polyunsaturated acids was between 14.51 and 28.99%. The margarine samples contained no butter (dairy) fat. All the samples contained 0.01–23.06% of trans-fatty acids. If the share of trans-fats exceeded 2%, it meant that the technical regulations had been violated, and hydrogenated oils had been introduced into the formulations.
The highly specific mass spectrometric approach made it possible to detect trace trans-fatty acids, thus eliminating the chance of unreliable or false positive results. These methods proved to be an effective means of regulatory compliance and counterfeit prevention. |
| first_indexed | 2024-04-11T04:38:05Z |
| format | Article |
| id | doaj.art-847e738abdd9426094e60eaab1ceaa01 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-04-11T04:38:05Z |
| publishDate | 2022-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-847e738abdd9426094e60eaab1ceaa012022-12-28T08:16:29ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482022-12-0152468569310.21603/2074-9414-2022-4-2398Defining the Composition of Fat Phase in FoodsMaksat S. Serikov0https://orcid.org/0000-0003-4145-1775Meruyet T. Nurgaliyeva1https://orcid.org/0000-0002-2392-640XKarima A. Myrzabek2https://orcid.org/0000-0003-0588-6659Maxat R. Toishimanov3https://orcid.org/0000-0002-6070-4574Farida K. Baktybayeva4https://orcid.org/0000-0002-6279-2731Kazakh National Agrarian University, Almaty, Republic of KazakhstanKazakh Scientific Research Veterinary Institute, Almaty, Republic of KazakhstanKazakh National Agrarian University, Almaty, Republic of KazakhstanKazakh National Agrarian University, Almaty, Republic of KazakhstanKazakh National Agrarian University, Almaty, Republic of KazakhstanTrans-fatty acids enter the human body with hydrogenated fats. The oil and fat industry must inform consumers about the fatty acid composition of food products, including the content of saturated fatty acids and trans-isomers. This study used the method of instrumental analysis to determine the fatty-acid profile and the content of trans-fatty acids in margarine. The research involved ten commercial samples of margarine. The fatty acid composition was studied by gas chromatography and mass spectrometry. The calibration graphs were based on standard mixes of methyl esters of individual fatty acids. Some oils appeared to contain ≥ 17% of palmitic acid. The total content of saturated fatty acids was 20.04–38.84%; the content of monounsaturated acids ranged from 27.92 to 36.81%, while that of polyunsaturated acids was between 14.51 and 28.99%. The margarine samples contained no butter (dairy) fat. All the samples contained 0.01–23.06% of trans-fatty acids. If the share of trans-fats exceeded 2%, it meant that the technical regulations had been violated, and hydrogenated oils had been introduced into the formulations. The highly specific mass spectrometric approach made it possible to detect trace trans-fatty acids, thus eliminating the chance of unreliable or false positive results. These methods proved to be an effective means of regulatory compliance and counterfeit prevention.https://fptt.ru/en/issues/21089/21038/fatty acidshydrogenationtrans-fatty acidsafetyfalsificationgas chromatographymass spectrometrymargarine |
| spellingShingle | Maksat S. Serikov Meruyet T. Nurgaliyeva Karima A. Myrzabek Maxat R. Toishimanov Farida K. Baktybayeva Defining the Composition of Fat Phase in Foods Техника и технология пищевых производств fatty acids hydrogenation trans-fatty acid safety falsification gas chromatography mass spectrometry margarine |
| title | Defining the Composition of Fat Phase in Foods |
| title_full | Defining the Composition of Fat Phase in Foods |
| title_fullStr | Defining the Composition of Fat Phase in Foods |
| title_full_unstemmed | Defining the Composition of Fat Phase in Foods |
| title_short | Defining the Composition of Fat Phase in Foods |
| title_sort | defining the composition of fat phase in foods |
| topic | fatty acids hydrogenation trans-fatty acid safety falsification gas chromatography mass spectrometry margarine |
| url | https://fptt.ru/en/issues/21089/21038/ |
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