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Table 2 Composition of the most important fatty acids of the butter and the two margarines with and without TFA (g 100 g−1 product), used in this study. The repeatability (r) is based on the analysis of 35 different milk samples measured in duplicate according to the method of Collomb and Bühler [32] (Agroscope, unpublished internal report 13.8.ME.028)

From: Molecular effects of the consumption of margarine and butter varying in trans fat composition: a parallel human intervention study

Experimental fat (g/100 g product) Repeatability Margarine without TFA (wTFA) Margarine with TFA (iTFA) Butter (rTFA)
Total fat content   83.4 84.6 85.1
SFA
 C4:0 (butanoic acid) 0.327 2.6
 C6:0 (hexanoic acid) 0.089 0.2 0.2 1.5
 C8:0 (octanoic acid) 0.074 2.1 2.1 0.8
 C10:0 (decanoic acid) 0.111 1.5 1.6 1.7
 C12:0 (dodecanoic acid) 0.146 11.4 11.9 1.9
 C14:0 (tetradecanoic acid) 0.385 4.8 4.9 7.3
 C15:0 (pentadecanoic acid) 0.081 1
 C16:0 (hexadecanoic acid) 0.943 18.1 16.2 19.6
 C17:0 (heptadecanoic acid) 0.176 0.4
 C18:0 (octadecanoic acid) 0.330 3.4 4.2 8.5
 C20:0 (icosanoic acid) 0.014 0.2 0.2 0.1
 C 22:0 (docosanoic acid) 0.021 0.1
 13Me-C15:0 (13-methyltetradecanoic acid) 0.019 0.3
 12Me-C15:0 (12-methyltetradecanoic acid) n.d. 0.5
 14Me-C16:0 (14-methylpentadecanoic acid) 0.042 0.3
 15Me-C17:0 (15-methylhexadecanoic acid) 0.010 0.3
 14Me-C17:0 (14-methylhexadecanoic acid) 0.029 0.3
 16Me-C18:0 (16-methylheptadecanoic acid) n.d. 0.1
 Total SFA n.d. 41.7 41.5 47
MUFA cis
 C14:1c9 ((Z)-tetradec-9-enoic acid) 0.076 0.6
 C16:1c9 ((Z)-hexadec-9-enoic acid) 0.087 0.1 0.1 1.1
 C18:1c9 ((Z)-octadec-9-enoic acid) 0.665 24.4 23.9 15.2
 C18:1c11 ((Z)-octadec-11-enoic acid) 0.027 0.8 0.9 0.7
 C18:1c12 ((Z)-octadec-12-enoic acid) 0.083 0.2 0.2
 C18:1c13 ((Z)-octadec-13-enoic acid) 0.027 0.1 0.1
 C20:1c8 + c9 ((Z)-icos-8-enoic acid + (Z)-icos-9-enoic acid) n.d. 0.1
 C20:1c11 ((Z)-icos-11-enoic acid) 0.015 0.1 0.1
 Total MUFA cis   25.4 25.3 18
PUFA cis
 C18:2c9c12 ((9Z,12Z)-octadeca-9,12-dienoic acid) 0.087 5 4.6 1.2
 C18:3c9c12c15 ((9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid) 0.056 1.1 1.2 1
 C20:4c ((5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoic acid) 0.020 0.1
 C20:5c ((5Z,8Z,11Z,14Z,17Z)-icosa-5,8,11,14,17-pentaenoic acid) 0.009 0.1
 C22:5c ((7Z,10Z,13Z,16Z,19Z)-docosa-7,10,13,16,19-pentaenoic acid) 0.011 0.1
 Total PUFA cis   6.1 5.8 2.5
TFA
 C16:1 t9 ((E)-hexadec-9-enoic acid) 0.029 0.2
 C18:1 t6 + t7 + t8 + t9 ((E)-octadecenoic acid mixt6 + t7 + t8 + t9) 0.090 0.1 1.8 0.2
 C18:1 t10 + t11 ((E)-octadecenoic acid mixt10 + t11) 0.245 0.1 1.4 3.5
 C18:1 t12 ((E)-octadec-12-enoic acid) 0.115 0.3 0.3
 C18:1 t13 + c6 + c7 (octadecenoic acid mixt13 + c6 + c7) 0.196 0.4 0.5
 C18:1u (octadecenoic acid u) n.d. 0.1 0.3
 C18:2u (octadecadienoic acid u) n.d. 0.1 0.1 0.2
 C18:2t9c12 ((9E,12Z)-octadeca-9,12-dienoic acid) n.d. 0.1 0.5
 C18:2c9t11 ((9Z,11E)-octadeca-9,11-dienoic acid) 0.077 1.5
 Total trans (without CLA)   0.4 4.1 6.3
Sum parameters (cumulative values)
 Total C18:1 t   0.2 4 5
 Total C18:2 t (with CLA)   0.1 0.1 2.7
 Total C18:2 t (without CLA)   0.1 0.1 1.1
 Total CLA   1.6
 Total TFA (without CLA)   0.4 4.1 6.3
 Total TFA (with CLA)   0.4 4.1 7.9
 Total ω-3 FA   1.2 1.2 1.7
 Total ω-6 FA   5 5.3 2
  1. Legend: - = concentration < 0.01 g
  2. Abbreviations: u Unknown, mixposition Mixture of different isomers, CLA Conjugated linoleic acids, iTFA Industrial trans fatty acids, MUFA Monounsaturated fatty acids, PUFA Polyunsaturated fatty acids, rTFA Ruminant trans fatty acids, SFA Saturated fatty acids, TFA Trans fatty acids, wTFA Without trans fatty acids. The FAs isomers that cannot be separated by the chromatographic steps are indicated by the plus sign “+” joining various cis (c) and/or trans (t) forms of the FAs