Affiliations: [a] Laboratoire de Technologie Alimentaire et de Nutrition Humaine, Ecole Nationale Supérieure Agronomique “ENSA”. Algérie | [b] Faculté des sciences biologiques et des sciences agronomiques, UMMTO, Algérie | [c] Cévital spa, nouveau quai, port de Béjaia, Béjaia, Algérie
Corresponding author: Saida Bentayeb Ait Lounis, Faculté des Sciences Biologiques et des Sciences Agronomiques. UMMTO, Tizi-Ouzou, Algérie. Tel.: +213 661 47 90 76; E-mail: firstname.lastname@example.org.
Abstract: BACKGROUND:Margarine is a widely consumed product in Algeria. Few or no studies have been conducted to estimate its safety and nutritional quality. OBJECTIVES:This study aims to evaluate some algerian margarines. Particular interest is given to their oxidative stability and fatty acid composition. METHODS:Twelve margarines are selected, including tub and stick margarines, puff pastry margarines and vegetable smen. We evaluate physicochemical parameters (water content, pH, salt content, melting point and solids content with RMN), oxydative stability with Rancimat and fatty acid composition with GLC. RESULTS:The analyzed products are mostly in conformity with standards. The estimation of the oxidative stability revealed that tub margarines are the least stable. Fatty acid composition showed that practically all the analyzed products are rich in SFA. CONCLUSION:Large amounts of highly saturated oils such as palm oil, coconut and palm kernel are used. The fact that the trans fatty acids content is not very high in Algerian margarines and vegetable smen is not due to the legislation applied but to the awareness of few industries and especially to the import price exerted on different types of fat. So it is in view of profitability that industries choose raw material and not in a health concern.
Keywords: Margarine, vegetable smen, oxidation, SFC, fatty acid profile, SFA, trans FA