Table 3.
Determination of T1/T2, Fe (mg/kg) and Cu (mg/kg) measured by NMR, TXRF and GFAAS, respectively, in selected margarine samples. NMR data are depicted as single measurements. TXRF and GFAAS data are depicted as mean ± SD (n = 3). Statistically significant differences between the margarine samples regarding their Fe and Cu content are indicated with different lowercase letters a and b (one-way ANOVA, Holm–Sidak, p < 0.05).
| Margarine | Ingredients | T1/T2 | Fe (mg/kg) | Cu (mg/kg) |
|---|---|---|---|---|
| M1 | E1, SC 1 | 2.67 | 2.88 ± 0.85 a | 0.10 ± 0.01 a |
| M8 | M1 + aTA, −20% | 1.47 | 3.08 ± 0.56 a | 0.06 ± 0.01 b |
| M11 | M1 + RE, −20% | 3.81 | 4.64 ± 0.31 b | 0.06 ± 0.01 ab |
| M14 | M1 + GTE, −20% | 33.2 | 2.22 ± 0.26 a | 0.09 ± 0.01 ab |
| M(total) | M14 + minor ingredients | 3.58 | 3.42 ± 0.33 ab | 0.06 ± 0.01 ab |
1 SC=standard concentration/commonly applied concentration.