Changes in membrane fatty acid composition of human erythrocytes obtained from dietary margarine users and non-users
FOOD CHEMISTRY, cilt.70, sa.3, ss.371-375, 2000 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 70 Sayı: 3
- Basım Tarihi: 2000
- Doi Numarası: 10.1016/s0308-8146(00)00106-0
- Dergi Adı: FOOD CHEMISTRY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.371-375
- Karadeniz Teknik Üniversitesi Adresli: Hayır
Özet
Concentrations of trans fatty acids (TFA) were determined in 6 soft-type and 6 hard-type Turkish margarines. Methyl esters of the fatty acids were analyzed on a Packard 427 model gas chromatograph equipped with a 32 mx0.3 mm capillary column containing a bonded 0.25 mu m film of BDS liquid phase. The samples in soft-type users had a total TFA concentration df 5.28%, while margarines in hard-type users had a total TFA concentration of 12.4%. Average trans monoenoic-acid concentrations in soft-and hard-type margarine users, and non-margarine users were 2.94, 11.7 and 8.68%, respectively. Average trans dienoic-acid concentrations in soft- and hard-type margarine users, and non-margarine users were 2.18, 0.50 and 1.84%, respectively. (C) 2000 Elsevier Science Ltd. All rights reserved.