Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Wąsowicz E. , Zawirska-Wojtasiak R. , Rudzińska M. 2001. ESTIMATION OF FATTY ACIDS AND TRANS FATTY ACIDS COMPOSITION IN CHOSEN DRY FOOD MIXES, EJPAU 4(1), #03.
Available Online: http://www.ejpau.media.pl/volume4/issue1/food/abs-03.html

ABSTRACT

Quantity and quality of fat in every day diet influence human health. Recently particular attention is payed to trans fatty acids composition in ingested food. Modern, no time consuming, convenient food is widely used now. Seventeen chosen products like dry soups or sauces mixes from the market in Poland were analysed to estimate fat concentration and fatty acids composition including trans fatty acids. The products contained different amount of fat, from about 3g/100g to 24g/100g of product. The fat concentration as well as fatty acids composition varied dependently on the kind of product and producer too. The dominated group of fatty acids in all analysed samples were saturated fatty acids (up to 50%). Monounsaturated fatty acids occured in the range from 15 to 40%, while polyansaturated from 2 to 6%. Four trans fatty acids were identified: 18:1, 6-trans, 18:1, 9-trans, 18:1, 12-trans, and 18:2, cis-9, trans-12. Only 18:1, 9-trans

Key words: fat, fatty acids, trans fatty acids, dry food mixes.

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