Ocena stopnia swiezosci oraz sklad kwasow tluszczowych olejow jadalnych i margaryny niskokalorycznej

Przeprowadzono ocenę stopnia świeżości oraz oznaczono skład kwasów tłuszczowych olejów jadalnych (słonecznikowy, sojowy, sojowy witaminizowany, gdański, uniwersalny) i margaryny niskokalorycznej.

Freshness and percentage of fatty acids (including fatty acid trans isomers) of edible oil and Light low-calorie margarine samples were determined. The freshness indices of edible oils were below the limits specified by Polish food law regulations. The fatty acid content in the edible oils and low calorie margarine were analysed by gas chromatography using capillary column. The detected values of fatty acid content were as declared on the samples labels of respective oils and margarine. Fatty acid trans isomer fraction levels in the oils were very low ( < 0,4%); in Mini-Light margarine the average value of trans fatty acids was about 1% in terms of elaidinic acid ester.