Vsebnost trans maščobnih kislin v pekovskih izdelkih na slovenskem tržišču

Kozin, Marjeta (author), Vidrih, Rajko (mentor), Abramovič, Helena (comentor)

Namen magistrskega dela je bil ugotoviti vsebnost trans maščobnih kislin (TMK) in vsebnost posameznih izomerov TMK v pekovskih izdelkih s slovenskega tržišča. Vsebnost smo izrazili kot masni delež TMK glede na celokupno vsebnost maščobnih kislin (MK). Skupno število analiziranih vzorcev je bilo 117 (kruh in pekovsko pecivo (16), sladko pecivo (76), slano pecivo (21), testo (4)). Visoko vsebnost TMK smo našli v podskupini sladko pecivo (do 31,03 % TMK), sledila je podskupina slano pecivo, katere vsebnost TMK se je gibala od 0,34 do 10,10 %. V drugih dveh podskupinah je bila vsebnost TMK nizka (kruh in pekovsko pecivo: od 0,10 do 1,71 % TMK; testo: od 0,29 do 0,36 % TMK). Opazili smo, da so v vzorcih, kjer je bila skupna vrednost TMK visoka, prevladovali trans izomeri C18:1. Podskupina sladko pecivo je imela visoko vsebnost trans C18:1 izomer (4,91), v primerjavi s trans C18:2 izomeri (0,39 %). Približno 34 % vseh analiziranih vzorcev je vsebovalo več kot 2 % TMK. V skupini sladko pecivo so v vzorcih, ki so imeli več kot 2 % TMK, prevladovali izomeri t9-C18:1 in t10-C18:1. V vzorcih iz skupine slano pecivo pa je bila glavna trans C18:1 izomera t11-C18:1. Izračunali smo tudi indeks aterogenosti (AI) in trombogenosti (TI) za posamezno podskupino. Povprečne vrednosti AI in TI so bile pri podskupini kruh in pekovsko pecivo ter slano pecivo nizke, medtem ko sta bila indeksa AI in TI pri podskupinah sladko pecivo ter testo višja. Rezultati so pokazali veliko variabilnost med pekovskimi izdelki na slovenskem tržišču. Ker za Slovenijo niso dostopni podatki o izpostavljenosti prebivalcev TMK, predstavljajo dobljeni rezultati pomemben doprinos k spodbujanju zmanjševanja uživanja TMK.

• Language: Slovenian
• Keywords: pekovski izdelki, trans maščobne kisline, trans izomeri, delno hidrogenirana olja, maščobno kislinska sestava, plinska kromatografija, indeks aterogenosti, indeks trombogenosti
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [M. Kozin]
• Year: 2018
• PID: 20.500.12556/RUL-103367
• UDC: 664.6:641.1:543.635.35
• COBISS.SI-ID: 4956024
• Publication date in RUL: 16.09.2018

KOZIN, Marjeta, 2018, Vsebnost trans maščobnih kislin v pekovskih izdelkih na slovenskem tržišču [online]. Master’s thesis. M. Kozin. [Accessed 2 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=103367

Secondary language

• Language: English
• Title: Trans fatty acids in bakery products in the food supply in Slovenia

Abstract

The aim of this study was to determine the total levels of trans fatty acids (TFA) and levels of specific TFA isomers in bakery products in the food supply chain in Slovenia. The TFA amount was expressed as weight percent of total fatty acids (FA). Total amount of analysed samples was 117 (16 samples of bread, 76 samples of cookies/biscuits/wafers, 21 samples of dough snacks and 4 samples of dough). Considerably higher amounts of TFA were found in cookies/biscuits/wafers (up to 31.03 % TFA), followed by the subgroup of dough snacks with the TFA content ranging from 0.34 to 10.10 %. In bread subgroup TFA ranged from 0.10 to 1.71 % and in dough subgroup TFA levels were ranging from 0.29 to 0.36 %. Samples with high total TFA the trans-C18:1 isomers are present in much higher quantities than trans-C18:2 isomers. In cookies/biscuits/wafers high amounts of total trans-C18:1 isomers amounted to 4.91% and the amount of total trans-C18:2 was 0.39%. In approximately 34% of all analysed samples the TFA content exceeded 2% of total FA. In subgroup cookies/biscuits/wafers with more than 2% of TFA the isomers t9-C18:1 and t10- C18:1 predominate. Dough snacks with more than 2% of TFA the t11-C18:1 isomer predominate. Relatively low atherogenity index (AI) and index of thrombogenicity (TI) values were observed in bread and dough snacks subgroups while cookies/biscuits/wafers and dough subgroup had higher values of both indices. Results have shown high variability between bakery products in the food supply. Since no data is available on the exposure of the Slovenian population to TFA, these results suggest prompt introduction of measures for reducing the intake of TFA.

• Keywords: bakery products, trans fatty acids, trans isomers, partially hydrogenated oils, fatty acids composition, gas chromatography, atherogenicity index, thrombogenicity index