Alteration of fatty acid composition, tocopherol content and peroxide value in margarine during storage at various temperatures.
Changes occurring in margarine stored at 4 and 20 degrees C were studied during the guarantee period declared by the producer (136 days). Fatty acid composition of triacylglycerols, homologous tocopherols, energetic value, peroxide value and water content were determined. It was stated that the composition of fatty acids and percentage of essential fatty acids (EFA) did not change significantly by time until the peroxide value reached the standard (4 mmol O2/kg). With peroxide values up to 5.5 considerable decomposition of tocopherols took place: alpha-tocopherol 50%, gamma-tocopherol 47% and delta-tocopherol 37%. The vitamin E content (34 i.u.), the EFA content (23%) and their physiological advantageous mutual relationship (Harris coefficient 1.44), which undergo slight changes during storage at 4 degrees C for the guarantee period, allowed to consider the studied margarine as a nutritionally valuable foodstuff. However, during storage at 20 degrees C, when the oxidation is accelerated, the margarine quickly loses its nutritive value. The energetic value of the margarine was lower than that of the products defined as margarine (more than 80% of fat, about 3200 kJ), and it amounted to 3029 kJ. It slightly decreased during storage of the margarine.
Nogala-Kalucka
M
M
August Cieszkowski Agricultural University, Faculty of Food Technology, Department of Food Biochemistry and Food Analysis, Mazowiecka 48, PL-60-623 Poznań, Poland.
Gogolewski
M
M
D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005519:Food Preservation; D008383:Margarine / Q000032:analysis*; D009753:Nutritive Value; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis*; D013696:Temperature; D013997:Time Factors; D014810:Vitamin E / Q000032:analysis*
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D010545:Peroxides; D014810:Vitamin E; D008383:Margarine