Trans Fatty Acids Profile in Different Commercial Brands of Margarine

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 ...