FATTY ACID COMPOSITIONS OF TURKISH SHORTENINGS WITH EMPHASIS ON TRANS FATTY ACIDS
Version of Record online: 23 APR 2008
© 2008, The Author(s). Journal compilation © 2008, Blackwell Publishing
Journal of Food Lipids
Volume 15, Issue 2, pages 240–250, May 2008
How to Cite
BASOL, B. and TASAN, M. (2008), FATTY ACID COMPOSITIONS OF TURKISH SHORTENINGS WITH EMPHASIS ON TRANS FATTY ACIDS. Journal of Food Lipids, 15: 240–250. doi: 10.1111/j.1745-4522.2008.00117.x
- Issue online: 23 APR 2008
- Version of Record online: 23 APR 2008
- Submitted for Publication October 1, 2007Revised Received and Accepted December 22, 2007
The fatty acid (FA ) composition and the trans FA (TFA) content of Turkish shortenings were determined by capillary gas–liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within the ranges of 27.4–48.8, 33.8–56.7 and 8.4–35.3% of total FA, respectively. The total TFA ranged from 2.7 to 23.9% of total FA. The total trans C18:1 acid was the major TFA in all the analyzed brands, representing 82.3–94.5% of total TFA. The total trans C18:2 acid varied from 0.2 to 2.9% of total FA, while the total trans C18:3 acid was only found at very low levels (0.1% of total FA) in the samples of two brands. It is clear from the results that partially hydrogenated vegetable oils with high TFA content are still the major raw materials used in the production of Turkish shortenings.
The fatty acid (FA) composition of the shortenings, with emphasis on trans FA (TFA), was studied. It is important to reduce the amounts of dietary TFA because of their deleterious effects on human health, mainly on the cardiovascular system. As demonstrated in the present investigation, nevertheless, partially hydrogenated vegetable oils with high TFA content are still the major raw materials used for shortening production. On the other hand, reducing the total TFA content in the shortenings leads to an increase in saturated FA content. It is important to consider the data obtained in the industrial applications in order to improve the FA profile of the shortenings.