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Role of oils and fats in diet is one of the most complex issues of nutrition studies. The dietary effect of fats mostly depends on their fatty acids composition. Due to usage of partially hydrogenated vegetable oils in production process, margarine is one of the important sources of trans fatty acids. The aim of this study was evaluation of fatty acid profiles of margarine brands produced in Iran and compare ratio of Trans, saturated, linoleic and linolenic acid with Iran standard of margarines. In this study fatty acid profile of eight Iranian margarine brands were analyzed by AOCS official method via gas chromatography using HP-88 capillary columns (100 m×0.25 mm I.D.×0.25 µm, Agilent, USA, Part No:112-88A7,Serial No: US7307815H). The average of saturated, monounsaturated, polyunsaturated and trans fatty acids were 38.83, 33.19, 18.56 and 6.91 % respectively and the range of trans fatty acids were also 0.48-23.97. The results showed that 50 % of brands had more than 10 % total trans fatty acids ...

Role of oils and fats in diet is one of the most complex issues of nutrition studies. The dietary effect of fats mostly depends on their fatty acids composition. In this study the fatty acid profile, oxidative stability index, total phenol and also peroxide values of several liquid used liquid oil samples were assessed at the same time by gas chromatography, rancimat, spectrometer and also deep-fryer device. The average of saturated, monounsaturated, polyunsaturated and trans fatty acids were 23.76, 28.31, 46.46 and 1.33% respectively and the range of trans fatty acids were also 0.67-2.42 %. According to oxidative stability index, peroxide value and also Total polar material, 72 %, 33.33 %, and 6.25 % of used oil and 65 %, 21 %, 8.02 % of fresh samples didn‘t approved by the Iranian standard ranges. In this study, as it could be expected, negative correlations were found between OSI and TPM content (r2=0.132) and also between OSI and PV (r2=0.185). Consequently, despite low level of TFA in studied...