magistrsko delo
Petra Peče (Author), Igor Pravst (Reviewer), Helena Abramovič (Mentor), Rajko Vidrih (Co-mentor)

Abstract

V okviru magistrskega dela smo določili vsebnost trans maščobnih kislin (TMK) v 102 vzorcih različnih živilskih izdelkov, ki so prisotni na slovenskem tržišču. Vzorce smo razporedili v 10 skupin (jušni koncentrati, sladki namazi, instant kavni napitki, čokoladni izdelki, slani prigrizki, sladoledi, rastlinski nadomestki smetan, ocvrt krompirček, dunajski zrezki, hamburgerji) in jim določili maščobnokislinsko (MK) sestavo po AOAC 966.06 metodi s pomočjo plinske kromatografije ob uporabi in situ transesterifikacije. Med vsemi preiskovanimi vzorci je bilo 18 takšnih, v katerih delež TMK presega 2 % od skupnih maščob. To so izdelki, ki sodijo med slane prigrizke, jušne koncentrate in sladolede. Med vsemi analiziranimi skupinami živil vsebujejo največ TMK slani prigrizki. Ugotovili smo, da sedem od skupno desetih skupin vzorcev (jušni koncentrati, slani prigrizki, instant kavni napitki, hamburgerji, sladoledi, rastlinski nadomestki smetan in čokoladni izdelki) vsebuje več trans-C18:1 MK kot pa trans-C18:2. Jušni koncentrati, čokoladni izdelki in slani prigrizki vsebujejo največ t10-C18:1 in t9-C18:1, ki ju najdemo v delno hidrogeniranih rastlinskih oljih. Delež t11-C18:1 pa je najvišji v skupinah hamburgerji in sladoledi. V skupinah ocvrt krompirček in dunajski zrezki smo analizirali največ izomere t9,c12-C18:2, ki nastaja v visokih koncentracijah pri rafinaciji in cvrenju. Skupini instant kavni napitki in rastlinski nadomestki smetan sta se izkazali za najbolj aterogeni in trombogeni skupini živil.

Keywords

živila;trans maščobne kisline;maščobnokislinska sestava;nasičene maščobne kisline;nenasičene maščobne kisline;metilni estri maščobnih kislin;elaidinska kislina;vakcenska kislina;srčno-žilne bolezni;indeks aterogenosti;indeks trombogenosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Peče]
UDC: 641.1:543.635.35
COBISS: 4981880 Link will open in a new window
Views: 1968
Downloads: 591
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Trans fatty acid content in selected Slovenian supermarket foods
Secondary abstract: The purpose of this MSc thesis was to determine the content of trans fatty acid (TFA) in 102 samples of selected Slovenian supermarket foods. Samples were divided into 10 groups (instant soups, chocolate spreads, instant coffee drinks, chocolate products, salty snacks, ice creams, vegetable whipped creams, French fries, Wiener schnitzels, hamburgers). The fatty acid (FA) composition was determined according to AOAC 966.0 with method in situ transesterification and gas chromatography procedure. The content of TFA exceeded the maximum reference value (below 2 % of TFA) in 18 samples (salty snacks, instant soups and ice creams). Among all the analysed foods, samples in group salted snacks had the highest content of TFA. Most groups of food contained more trans-C18: 1 than trans-C18:2. Based on the results, we found that instant soups, chocolate products and salty snacks contained the highest amount of t10-C18:1 and t9-C18:1. Both of these FA can be found in partially hydrogenated vegetable oils. Group of hamburgers and ice creams on the other hand had the highest content of t11-C18:1. In group of French fries and Wiener schnitzels the highest content of t9,c12-C18:2 was found because this products are prepared by frying food in oil at high temperatures. Instant coffee drinks and vegetable whipped creams proved to be the most atherogenic and thrombogenic food group due to their high content of saturated fatty acids.
Secondary keywords: foods;trans fatty acids;fatty acid composition;saturated fatty acid;unsaturated fatty acid;fatty acid methyl ester;elaidic acid;vaccenic acid;cardiovascular disease;atherogenic index;thrombogenicity index;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XI, 60 f., [10] f. pril.
ID: 10980335