Evaluation of health value of fats and oils.

The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification with regard to fat content, in terms of both quantity and quality.

[Fatty acids content in selected edible oils].

The four edible oils purchased on Warsaw marked in the years 1996-2002 were investigated. We confirmed that investigated oils contained relatively small amount of saturated fatty acids (7.0-13.

[Fat and fatty acid content in selected powdered ready to eat dishes].

Fat content as well as fatty acids composition in 16 powdered ready to eat dishes from the market in Warsaw area in the year of 2001 has been analysed. We have found, that fat content in these products was from 5.2 to 24.

[The content of fat and fatty acids in selected snack products (nuts and seeds)].

The content of fat and fatty acids in 13 selected snack products (nuts and seeds) purchased on the marked in Warsaw region in 2000 have been investigated. The content of fat in examined products varied from 41% to 68%. The fat of nuts and seeds was rich in unsaturated fatty acids, except cocoa product.

[Assessment of fatty acids content in margarines available on Polish market in the years 1996-2000].

Fatty acids content in margarines from Polish market in the years 1996-2000 was investigated. 56 samples of low fat, 40 normal fat and 78 stick were examined derived from different producers. Considerable differences in amount of particular groups of fatty acids were observed during investigation period i.

Structure of muramic acid TMS derivative mass spectrum's base ion (m/z=185) used for quantification of bacterial peptidoglycan.

The use of trimethylsilyl (TMS)-derivatisation for determining muramic acid in environmental and clinical samples by gas chromatography-mass spectrometry provides high detection sensitivity; however, questions have been raised as concerns the chemical structure of the entity giving the strong signal of m/z 185. In the present communication we present evidence that this entity results from the formation of a lactam structure of muramic acid upon derivatisation.