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 (AI and TI, respectively) in soft margarines were relatively low (AI 0.23-0.63 and TI 0.44-0.97), but in hard margarines AI 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Vučić V,Arsić A,Petrović S,Milanović S,Gurinović M,Glibetić Mdoi
10.1016/j.foodchem.2015.04.018subject
Has Abstractpub_date
2015-10-15 00:00:00pages
437-40eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00563-4journal_volume
185pub_type
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