Lipids in margarines and margarine-like foods View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1985-04

AUTHORS

H. T. Slover, R. H. Thompson, C. S. Davis, G. V. Merola

ABSTRACT

The lipid composition of margarines from stores in selected locations in the U.S. is reported. The lipids determined include the fatty acids, tocopherols and major plant sterols. Data are included for isomeric octadecenoic fatty acids (14 isomers or groups of isomers) and four isomeric octadecadienoic fatty acids common in partially hydrogenated vegetable fats, insofar as these are separable by capillary gas chromatography. Amounts of individual lipids found in vegetable oil margarines, spreads, imitation and diet margarines were: palmitate, 8.49 to 13.17% (normalized weight percent, calculated as triglyceride); stearate, 4.78 to 9.53%; linoleate, 6.06 to 46.39%; linolenate, 0.18 to 3.57%; α-tocopherol, 0.3 to 24.3 mg/100g; γ-tocopherol, 3.0 to 55.0 mg/100g; δ-tocopherol, 0.5 to 18.9 mg/100g; campesterol, 10.6 to 106.3 mg/100g; stigmasterol, 13.1 to 60.9 mg/100g; sitosterol, 42.3 to 412.9 mg/100g. Amounts oftrans-unsaturated octadecenoic fatty acids in these margarines varied from 10.74 to 30.06%. Small amounts of thetrans,trans, trans,cis andcis,trans isomers of linoleate also are reported. More... »

PAGES

775-786

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf03028753

DOI

http://dx.doi.org/10.1007/bf03028753

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1023926964


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