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Contribution of trans-Fatty Acids from Vegetable Oils and Margarines to the Belgian Diet

✍ Scribed by De Greyt, W. ;Radanyi, O. ;Huyghebaert, A. ;Kellens, M.

Publisher: John Wiley and Sons
Year: 1996
Weight: 404 KB
Volume: 98
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19960980109

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✦ Synopsis

Nineteen commercial samples of vegetable oils and margarines marketed in Belgium (nine margarines, nineteen vegetable oils), Hungary (seven margarines) and Great-Britain (three margarines) were analyzed by gas-liquid chromatography for their trans-fatty acid (TFA) content. For the vegetable oil samples under study, the TFA content ranged from 0.0-4.6% (mean: l.l%, S.D.: 1.1%). Trans-isomers in these samples were almost exclusively C 18:2 and C 18:3 isomers formed during high temperature refining. Trans-isomers of the margarines were mainly C 18:l isomers formed during hydrogenation. For the Belgian resp. Hungarian samples mean trans-values of

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