3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table I
Results of the monitoring of fat and TFA in 2007 in food samples collected in 4 regions (n = 4)
name of sample Fat [%] TFA [%]
Gingerbread 8.2–16.6 24.8–32.51
Wafers 26.6–30.9 0.23–12.14
Chocolate sweets 16.1–31.3 0.25–14.34
Biscuits 14.8–20.1 0.85–5.73
French fries 4.9–6.7 0.77–1.12
Potato crisps 29.3–36.7 0.93–1.10
Wheat-rye bread 0.2–0.3 0.14–0.45
Rye bread 0.6–2.1 0.27–0.34
Wholemeal bread 1.5–5.7 0.21–0.33
Wheat rolls 2.6–3.4 0.09–1.73
Sponge biscuits 3.0–10.6 0.34–4.26
Flour 0.7–0.7 0.08–0.12
Milk 0.8–1.1 1.95–2.41
Condensed milk 7.4–10.5 1.73–2.25
Infant milk formula 15.1–21.9 0.74–1.05
Butter 81.3–82.4 1.94–2.20
Butter spread 28.2–32.6 2.0–9.87
Margarines 41.2–59.3 0.13–1.15
Milk pudding 1.4–1.7 0.97–1.43
Whole milk yoghurt 4.9–5.6 1.65–1.78
Curd dessert 1.0–4.4 1.76–1.98
Whipping cream 24.8–31.3 1.40–1.70
Cream 10.2–11.2 1.09–1.50
Sour cream 11.5–14.0 2.03–2.27
Ice cream 5.7–8.0 1.24–7.13
Cream dessert 11.3–15.3 1.94–2.24
Processed cheese 15.0–19.5 1.90–4.15
Blue cheese 25.2–39.0 1.64–1.81
Camembert cheese 18.7–24.1 1.54–2.0
Hard cheese Edam 14.0–21.0 1.51–2.87
Eggs 7.6–9.4 0.24–0.47
accredited according to En ISO IEC 17025 by the Czech
Accreditation Institute.
Results and Discussion
Fatty acids were determined in food samples representing
current diet consumed by the Czech population. The highest
concentrations of TFA have been found in gingerbread,
wafers, chocolate sweets and biscuits. Relatively high concentrations
of TFA were also determined in butter spread,
sour cream and ice cream. Very low concentrations of TFA
have been found in poultry offal, pork liver, marinated fish,
sea fish, flour and cocoa. In the Table I the name of sample,
the ranges of content of fat and TFA are shown.
In total 268 individual food samples were analysed in
2007 (food samples are collected in 12 places which create
4 regions A, B, C, D) in the Czech Republic. In most of them
the content of TFA did not exceed concentration 1 % TFA in
fat (in 65 % of samples). The TFA concentration > 10 % in fat
was observed in 2 % of samples. (Fig. 1.).
s690
name of sample Fat [%] TFA [%]
Cocoa 2.2–3.3 not detected
Semolina 0.2–0.4 0.07–1.11
Soya products 1.4–2.2 0.05–0.05
Smoked fish 15.8–23.0 0.17–0.20
Freshwater fish 11.1–16.5 0.49–0.66
Canned fish 15.2–18.8 0.09–0.92
Sea fish 0.29–0.29 0.07–0.07
Marinated fish 4.2–12.6 0.06–0.07
Poultry offal 3.3–7.9 0.09–0.18
Pork liver 3.5–5.1 0.10–0.14
Sausages 14.8–22.2 0.14–0.24
Black and white pudding 12.8–24.7 0.19–0.21
Beef 10.7–14.2 1.46–2.70
Rabbit 3.0–7.9 0.24–0.30
Turkey 1.1–1.6 0.38–0.47
Chicken 12.3–20.0 0.22–0.24
Minced meat 22.5–29.8 0.76–1.14
Hen 7.7–11.4 0.13–0.23
Smoked meat 10.1–19.8 0.22–0.89
Pork 9.7–13.3 0.17–0.22
Pork flank 22.2–35.8 0.15–0.22
Frankfurters 14.7–38.9 0.51–1.0
Liver sausage 19.6–28.6 0.17–0.21
Cooked salami 14.7–23.2 0.13–0.59
Dry salami 25.1–48.9 0.21–0.32
Bacon 45.7–62.1 0.15–0.22
Poultry specialities 6.8–17.2 0.14–0.25
Knackwurst 31.0–34.4 0.26–0.41
Pork ham 2.9–4.3 0.10–0.60
Head cheese 17.0–24.7 0.30–0.44
Lard 86.2–97.9 0.15–0.18
Fig. 1. The content of the TFA as % of fat in samples collected
in 2007
In Fig. 2. an example of the comparison four kinds of
sweet food samples from 4 regions (A, B, C, D) is shown.
In this samples were measured the highest concentrations
of TFA; it is possible to see differences between individual
measures.