Margarine Samples Research Articles

Determination of seventeen elements in edible oils and margarine by instrumental neutron activation analysis

Instrumental neutron activation analysis was used to determine the concentration of As, Ba, Ce, Co, Cr, Cs, Eu, Fe, Hg, K, Na, Rb, Sb, Sc, Se, Sr and Zn in almond, sunflower, peanut, sesame, linseed, soy, corn and olive oils, as well as in three margarine brands. The concentration of As, Ba, Ce, Cs, Eu, Hg, Rb, Se and Sr were below the system detection limit under the experiment conditions. Chromium was detected only in one of the margarine samples (171 μg/g); Sb only in corn oil (18 ng/g) and Sc only in linseed oil (19 ng/g). Cobalt, Fe, K, Na and Zn were detected in all oil and margarine samples investigated. The concentration ranges for Co, Fe, K, Na and Zn in oils were: 0.016–0.053; 4.45–19.1; 5.93–47.2; 2.44–12.9 and 0.48–1.54 μg/g, respectively. For margarine, the concentration ranges for Co, Fe, K, Na and Zn were 0.09–0.012; 4.53–10.6; 58.3–1140; 13.2–9870 and 0.38–0.47 μg/g, respectively. The elemental contents of the analyzed samples are within the ranges reported in the literature for edible oils and fats.

STORAGE STABILITY AND ACCELERATED SHELF‐LIFE TESTING OF MARGARINE SAMPLES

ABSTRACTThe extent of oxidative and storage stability of margarine samples were determined by measuring peroxide values (PV) and Accelerated Shelf‐Life Testing (ASLT). Two margarine samples, A and B, which were packaged with parchment and Acrylonitrile butadiene styrene (ABS), respectively, were studied to predict their storage stabilities. Samples were stored at 4 and 14C in the dark as being typical of long term storage (LTS) conditions to study the deteriorative parameters of PV and free fatty acid (FFA). Induction times estimated from ASLT results were 9.18, 5.32 and 2.65 h for Margarine (A), and 8.92, 5.12 and 2.6 h for Margarine (B) at 100, 110 and 120C, respectively. During long term storage at 4 and 14C the shelf‐life, based on peroxide formation, values were determined as 145 and 108 for Margarine (A), and 134 and 96 days for Margarine (B) at these temperature, respectively. Only a slight increase in the FFA content was observed on either sample. The main goal of the study was to test the methodology utilized rather than to compare packaging materials.

Determination of chloride and nitrate in butter, margarine, cheese and meat products using ion selective electrodes

AbstractChloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These interferences were tried to be eliminated using either Al2(SO4)3 and Ag2SO4 solutions or aluminium and silver resins. Results showed that the elimination of interferences is most effective with the use of resins in amounts of 3 g under the present experimental conditions. Nitrate contents of meat products analysed were found to be less than 20 ppm.

Influence of sectility speed on the relationship between sensory and instrumental evaluation of edible fat firmness

For three samples of butter and margarine each the dependence of sample temperature and the applied sectility speed on instrumentally determined wire sectility forces is described in terms of semilogarithmic and double logarithmic regression equations, respectively. The mean cutting speed in sensory firmness assessments was found to be 976 mm·min−1. A close agreement of sensory and instrumental firmness evaluations of butter and margarine was observed only at instrumentally applied sectility speeds approaching the cutting speed used in sensory experiments.

Water activity and chemical composition of some food emulsions

The water activity, pH and other compositional parameters such as the moisture, fat and NaCl contents of various food emulsions were determined: butters, margarine (W/O) and mayonnaises (O/W). Water activity was determined by a gravimetric method (PEC procedure) and an instrumental method (dew-point hygrometer). The mean a w values obtained for the samples assayed were 0.904 ± 0.050 (butters), 0.914 ± 0.028 (margarines) and 0.947 ± 0.013 (mayonnaises). The a w of the butter and margarine samples could be predicted with an error less than 0.02 units from the NaCl content of their aqueous phase ( m) by using the following simple linear regression equation: a w =0·954 − 0·036m This equation could not be used to predict the a w of the mayonnaises, which, however, were obtained by using the Chen equation for mixtures of solutes.

An Organic Phase Enzyme Electrode for Cholesterol

An enzyme electrode is described for the determination of cholesterol dissolved in chloroform/hexane (1:1). The enzyme electrode is shown to be applicable to the determination of cholesterol in samples of butter and margarine.

Fatty Acids in Canadian Margarines

The fatty acid composition of fifty brands of margarine sold in Canada was determined by a combined procedure of capillary gas liquid chromatography on a polar cyanopropylpolysiloxane liquid phase column and infrared spectrophotometry. The total saturated fatty acids ranged from 13.0 to 31.5% with palmitic acid ranging from 5.9 to 24.3% and stearic acid from 3.4 to 10.7%. A wide range in the linoleic acid levels (3.1 to 54.5%) occurred in the tub margarines; most contained 30 to 40% range followed by another group which contained 10 to 20%. Among the print margarines, 9 of the 19 samples contained less than 5% linoleic, while only 4 samples contained more than 10%. Linolenic acid ranged from 0 to 6.4% with the margarines based on canola and soybean oils having the highest concentrations. The total trans fatty acids in print and tub margarine samples ranged from 26 to 50% and 0 to 36% respectively. Mono-trans-octadecadienoic acid was the major trans polyunsaturated fatty acid group and ranged from 0 to 7.6%. The trans, trans-octadecadienoic acid was generally less than 1 % but three samples contained more than 1 %. A high concentration of these trans polyunsaturated fatty acids was found in canola and soybean oil based margarines.

Some Properties of Commercially Available Margarines and Cooking Fats in Germany

Commercial margarines, cooking fat and lard in Germany were assessed for quality, using 16 brands of margarine (including 4 of high linoleic type), 9 of low fat spread (including 4 of high linoleic type), 4 of dairy spread (compound type, 2 ; low fat butter, 2), 11 of cooking fat and 8 of lard, totaling 48.1) Lipid and water content averaged 80.0 and 19.4% in margarine, while 39.5 and 56.8% in low fat spread, respectively. The latter had about half calories of the former. Sorbic acid and stabilizers of emulsion were added to the low fat spread.2) Almost all margarine samples were fortified with vitamins A and D3, and vitamin B6, was also found in some cases. To all high linoleic products, α-tocopherol was added, and tocotrienols were detected in 6 brands of margarine, indicating blending palm oil to possibly be present.3) Cholesterol was detected only as a trace in products labelled vegetable oil on tha package, but Δ7-stigmastenol and avenasterol were detected in greater amounts in high linoleic products than in others.4) Since high linoleic margarines comprised of 64.351. 1% (57.7% in average) of c, c-18 : 2 fatty acid, and contained less trans fatty acids, they were considered “zero-trans” products. The ratios of α-tocopherol (mg) /polyunsaturated fatty acids (g) in these ranged from 1.45 to 0.63 (1.00 in average), indicating α-tocopherol to be sufficiently present.5) Various types of composition were present in cooking fat, most lard product were characteristically present in addition to onion and spices.6) SFC curves indicated the high linolleic type of margarines to be softer than others in the low temperature region. The dairy spread showed more SFC in the low temperature region, but less SFC in the higher region than margarines. SFC in cooking fat varied considerably according to type, and lard showed a SFC curve with a unique feature of a wide melting range.

Determination of sorbic acid in margarine and butter by high-performance liquid chromatography with fluorescence detection

A procedure is reported for the separation and determination of sorbic acid, as a derivative of 4-bromomethyl-6,7-dimethoxycourmarin, by reversed-phase high-performance liquid chromatography with fluorescence detection using enanthic acid as an internal standard. Sorbic acid, separated form samples of commerical margarine and butter by steam distillation, was evaluatedc using the proposed procedure and by UV absorption and visible spectrophotometric methods (AOAC). The preparation of the calibration graph and the determination of sorbic acid with the visible spectrophotometric method was improve. The sorbic acid content determined using UV and visible spectrophotometric methods was higher than that obtained with the reversed-phase high-performance liquid chromatographic method owing to the presence of interfering substances in the samples. The range of recovery and the precision of the proposed method and the reference methods are also proposed.

Direct, sensitive and selective detection of free fatty acids by high-performance liquid chromatography with post-column ion-pair extraction and absorbance detection

Free fatty acids (C 8-C 18) are separated by reversed-phase liquid chromatography and detected using a simple post-column dynamic extraction system in which the acids are extracted as ion pairs with chloroform from the aqueous acetonitrile (gradient: 79–99% acetonitrile) mobile phase after the post-column addition of aqueous Methylene Blue solution. The chloroform phase containing the ion pairs is monitored with an absorbance detector at 651 nm. The detection limits ranged from 26 to 83 ng, depending upon the acid, with coefficients of variation of 1.2–14%. Application of the method to butter and margarine samples permitted detection of free fatty acids down to 35 ppm and in orange juice, down to 0.5 ppm using only an organic solvent extraction without further sample clean-up for isolation of the fatty acids.

Origin of N‐Nitrosomorpholine Contamination in Margarine

ABSTRACTPrevious studies have indicated that certain margarine samples may contain traces (∼ 1 ppb) of NMOR. The results of this present study indicated that packaging papers were the source of the contamination. Waxed wrappings and margarine samples taken from 1 cm outer layer of margarine blocks were found to contain NMOR, but those taken from the center of the margarine blocks were always negative. This suggests migration of NMOR from wrappings to the outer layers of the margarine blocks. Samples packaged in aluminum‐backed papers, specially coated waxed papers, or plastic containers were negative as determined by Thermal Energy Analyzer technique.

Detection of soy protein in soy lecithin, margarine and, occasionally, soy oil.

Samples of soy lecithin, soy oil and margarine were tested for the presence of soy proteins by an inhibition technique using ELISA. All but one of the soy lecithin samples contained soy protein, as did some of the soy oil and margarine samples. The positive margarines contained only about 25% as much soy protein as the soy lecithin preparations. The presence of soy proteins in these soy products might account for hitherto unrecognized exposure to soy proteins in various foods.

Quantitative analysis of styrene monomer in foods. A limited East Australian Survey

AbstractThe levels of styrene monomer in foods packaged in polystyrene containers were determined by a headspace gas chromatography (g.c.) method and two reversed phase high‐performance liquid chromatography (h.p.l.c.) methods. A total of 146 samples were analysed from Victoria and New South Wales which included yoghurt, cream, cheese, dessert, ice cream, egg white, onion dip and margarine. The highest level of styrene found was 0.1 mg kg−1 in yoghurt. About 85% of all yoghurt samples were found to have values less than 0.05 mg kg−1. The lowest values of styrene obtained were for margarine samples, of which more than 90% contained less than 0.010 mg kg−1. The estimated limits of detection of the h.p.l.c. methods for all products except margarine were 0.005 mg kg−1. The h.p.l.c. detection limit for margarine and the g.c. method for yoghurt were estimated to be 0.01 mg kg−1.

Application of Glass Capillary Gas Chromatography to the Analysis of Fatty Acids from Margarines

The high resolution gas chromatography of fatty acid methyl esters obtained from seven samples of domestic soft type margarines for home use was carried out using glass capillary columns. The content of the cis and trans isomers of linoleic and linolenic acids was determined. The content of the geometrical and positional isomers of oleic acid was obtained by gas-liquid chromatography of the ozonolysis products of the cis and trans monoenoate fractions separated with silver nitrate-impregnated silicic acid thin-layer chromatography. The specific features of the fatty acid composition of the margarines are discussed.

HPLC analysis of underivatized fatty acids in margarines.

The composition of the underivatized fatty acids in margarines was determined by high performance liquid chromatography (HPLC). A 50-min analysis gave not only the distribution of the cis- and trans-isomers of the 18 carbon-length, but also a quantitative measure of seven of the underivatized fatty acids studied. High concentrations of the essential fatty acid, linoleic acid, were found in the four margarine samples. Results of the quantitation, reproducability of the HPLC analysis, and stability of the standards are discussed. It was found that the developed HPLC analysis was able to adequately separate the geometric isomers, linoleic acid (18:2 delta 9c, 12c) from linolelaidic acid (18:2 delta 9t, 12t). However, a mixture of the other two isomers, 18:2 delta 9c, 12t and 18:2 delta 9c, 12c coeluted together between the peaks due to the 18:2 delta 9c, 12c and 18:2 delta 9t, 12t isomers. This study did not attempt to separate the various positional isomers of underivatized fatty acids.

Determination of trace mercury in milk products and plastics by combustion in an oxygen bomb and cold-vapour atomic absorption spectrometry

Samples (ca. 1 g) are ignited by a nickel wire after the oxygen bomb has been charged with acidic peroxodisulphate solution. Precautions needed for measurements at the ng g -1 level are described. Accuracy, tested with a standard reference material, is satisfactory. The relative standard deviations for samples of butter, margarine, milk powder and polyethylene are in the range 19–5%.

Investigations of Edible Oils for Volatile Nitrosamines

ABSTRACTTwenty‐one commercial edible oils and five margarine samples were purchased locally and analyzed for nitrosamines (NAs) by a gas‐liquid chromatograph interfaced with a Thermal Energy Analyzer. N‐nitrosodimethylamine (NDMA), at levels of 0.22–1.01 ppb, was the only volatile apparent NA detected. These levels were found in 7/7 corn, 6/6 olive, 2/2 sunflower, 1/3 soybean, 2/3 undesignated oils, and 4/5 margarine samples. The other three oils and one margarine sample showed no NDMA at the lower limit of 0.1 ppb. These levels of nitrosamine detected in the edible oils tested were much lower than the levels previously reported.

The determination of vitamin d in margarine by high performance liquid chromatography

AbstractMargarine manufactured in South Africa contains vitamin D added at a level of 1–3 international units per gram. Because of the high ratio of lipid to vitamin D, it is difficult to determine the vitamin content for control purposes. A high performance liquid Chro‐matographic method for the determination of vitamin D in mar‐garine is proposed. The unsaponifiable fraction of a margarine sample is chromatographed twice on an adsorption system. The vitamin D fraction collected from this column is finally injected onto a reverse phase system where vitamins D2 and D3 are separated and quantitated with an ultraviolet detector. Vitamin D2 is used as an internal standard for vitamin D3 or vice‐versa, depending on the form of the vitamin added to margarine. The recovery of 100 ng/g vitamin D3 added to a margarine mix was 100.1% (coefficient of variation 13.2% for 12 replicates) as calculated from the ratio of peak areas. The detection limit is 1 ng vitamin D. Results for 3 samples of margarine and one sample of butter are given.

Isotachophoretic Determination of Ethylenediaminetetraacetate in Salad Dressing, Mayonnaise, and Margarine

An isotachophoretic method was developed for the determination of EDTA in foods imported by Japan. Skimmed samples of dressings, mayonnaise, or margarine were chromatographed on an anion exchange column, and interfering organic acids were eluted with water and 0.01N HCl. EDTA was eluted with 0.2N HCl and reacted with ferric chloride to form a stable EDTA--Fe complex. Electrophoresis was carried out with dilute HCl containing 0.05% Triton and beta-alanine (pH 3.5) as the leading electrolyte and 0.01M caproic acid as terminating electrolyte. Since uncoupled EDTA showed more than one zone, it was reacted with ferric chloride to form EDTA-Fe complex which showed only a single zone on an isotachopherogram. More than 90% of EDTA spiked at 100 or 1000 ppm level as disodium salt was recovered from the above mentioned three types of food. Detection limit was 10 ppm as disodium EDTA.

High Performance Liquid Chromatographic Determination of Vitamin A in Margarine, Milk, Partially Skimmed Milk, and Skimmed Milk

Saponification and subsequent evaporation of extracts can cause losses of vitamin A during analysis and thus cause erratic results. These steps were therefore avoided by measuring retinyl palmitate and beta-carotene directly in hexane extracts of milk and margarine. Extracts were purified before high performance liquid chromatography (HPLC) by washing with aqueous alcohol. Retinyl palmitate was measured at 325 nm after chromatography on LiChrosorb Si60, 5 micrometer, using ethyl ether-hexane (2+98) as the solvent system. Milk (2 mL) was shaken with absolute ethanol (5 mL) and hexane (5 mL). Water (3 mL) was added and, after mixing and centrifugation, 100 microL hexane hexane layer was injected. Margarine (5 g) was dissolved in hexane (100 mL). After 5 mL of the hexane solution was washed with 60% ethanol and centrifuged, a 50 microL aliquot was injected. The results of the retinyl palmitate estimation in milk agreed with those obtained by a fluorometric method; the results in margarine agreed with those obtained by saponification, extraction, and HPLC. The coefficients of variation on analysis of 10 replicate samples of milk and margarine were 3 and 4.5%, respectively. The analysis of margarine for vitamin A was completed by measuring beta-carotene with a detector set at 453 nm; the coefficient of variation of this measurement was 3% (10 replicates).