Nutrition And Food In Health And Disease

en Physicochemical Properties and Trans Fatty Acids Content of Commercial Shortenings Produced in Iran Food Science Food Science پژوهشي Research Background and Objectives: Shortenings are fats used mainly in the formulation of bakery, confectionery, dairy, and frying products. The aim of this study was to assess the physicochemical properties and trans fatty acid (TFA) content of shortenings produced in Iran. Materials and Methods: Samples of 15 shortening brands produced in Iran (summer of 2016) were collected and characterized for their physicochemical properties. Results: Iranian shortenings contained 0.21-15.54% TFA and 40.08-59.54% saturated fatty acids. The iodine value of Iranian shortenings was between 40.84 and 73.32. Lovibond yellow and red color indices of the samples were 2.1-13.6 and 28-70.4, respectively. The induction period of oxidation at 110°C (IP110) of the samples was between 10.03 and 44.02 h. The slip melting point of the shortenings was between 42.5 and 49.3°C. Solid fat content of Iranian shortenings was 40.6-75.0% at 10°C, 24.2-59.5% at 20°C, 11.4-36.4% at 30°C, 7.8-27.3% at 35°C, and 3.1-17.4% at 40°C. Free fatty acid (FFA) content of shortenings ranged from 0.02 to 0.92%, and peroxide value was between 1.0 and 3.0 meq/kg. Conclusions: Compared to the national standard for the specification of shortenings, 20.0% of samples had TFA content higher than the standard level (5%). Additionally, 13.3% of samples did not meet the standard limits of lauric acid content, 46.7% had FFA contents above and 53.3% showed IP110 below the standard level. Accordingly, efficient control protocols should be established by the authorities to assure the production of shortenings with the standard properties. Shortenings, Physicochemical properties, Trans fatty acids, Saturated fatty acids 31 38 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-967-2&slc_lang=en&sid=1 Jamshid Farmani Jamshid_Farmani@yahoo.com 10031947532846005750 10031947532846005750 No Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran Mohammad Azadbakht azadbakht110@gmail.com 10031947532846005751 10031947532846005751 Yes Department of Pharmacognosy, Faculty of Pharmacy, Mazandaran University of Medical Sciences, Sari, Iran Mohammad Hossein Esfahanizadeh mardani.hosseinabadi.mohsen@hallgato.uni-szie.hu 10031947532846005752 10031947532846005752 No Mazandaran University of Medical Sciences, Sari, Iran Zeinolabedin Babaei masoud1970@gmail.com 10031947532846005753 10031947532846005753 No Food Control Management, Food and Drug Deputy of Vice Chancellery, Mazandaran University of Medical Sciences, Sari, Iran Mohammad Hossein Naeli mohammadhoseinnaeli@yahoo.com 10031947532846005754 10031947532846005754 No Food Analysis Laboratory, Food and Drug Deputy of Vice Chancellery, Mazandaran University of Medical Sciences, Sari, Iran Mohsen Mardani mohsen.mardani.h@gmail.com 10031947532846005755 10031947532846005755 No Department of Grain and Industrial Crop Technology, Faculty of Food Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary