ARTICLE IN PRESS

SPECIES IDENTIFICATION OF THE FATTY ACID COMPOSITION OF THE MARGARINES AND SPREADS

MAKSAT SERIKOV1; MERUYET NURGALIYEVA2*; ASSYA SERIKBAYEVA1; ZHULDUZ SULEIMENOVA1 and KARIMA MYRZABEK1

DOI: https://doi.org/10.21894/jopr.2024.0029
Received: 15 May 2023   Accepted: 28 December 2023   Published Online: 26 April 2024
ABSTRACT

Fat-and-oil products (margarine and spreads) are included in the daily diet and meet the requirements for“wholesome foods”. It is a substitute for butter used in cooking. The purpose of a series of studies regardingthe fat phase of margarine and spreads was to determine the amounts of fatty acids and their isomers withthe highest possible degree of detail in fat-and-oil products, as well as to improve the methodology using gaschromatographic methods in combination with mass spectrometry. 17 samples of fat-and-oil products wereused for analysis and comparison in this study. All measurements were performed using a triple quadrupoleGC-MS/MS Thermo Scientific™ TSQ 8000™ system equipped with GC Thermo Scientific™ TRACE™1310 with SSL Instant Connect™ SSL module and Thermo Scientific™ TriPlus™ RSH autosampler. Thearticle shows the possibility of using information about fatty acid composition to establish the species offat-and-oil products. The study presents the fatty acid composition of margarine and spreads. It is shownthat the high-resolution mass spectrometry method for inferring the fatty acid composition is very useful foridentifying things that come from plants and animals.

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1 Kazakh National Agrarian Research University,
8 Abay Ave., 050010 Almaty,
Republic of Kazakhstan.

2 Kazakh Scientific Research Veterinary Institute,
223 Raiymbek Ave., 050016 Almaty,
Republic of Kazakhstan.

* Corresponding author e-mail: mt.nurgaliyeva@gmail.com