2 research outputs found
Fatty acid composition of hydrogenated or interesterified margarines
Foi analisado o conteĂşdo de ácidos graxos (AG) de 12 marcas de margarinas Ă base de Ăłleos vegetais parcialmente hidrogenados ou interesterificados comercializados no Distrito Federal. As margarinas foram agrupadas pelo tipo de Ăłleos utilizados em sua produção e o percentual mĂ©dio de lipĂdios em GH-T (margarinas hidrogenadas com 50% de lipĂdios), GH-L (hidrogenadas com 20%), GI-T (interesterificadas com 65%) e GI-L (interesterificadas com 30%). O perfil de AG foi obtido por cromatografia gasosa em coluna capilar SP2560®. O conteĂşdo de AG trans (AGT) no GH-T (7,91 ± 1,05 g.100 g–1) foi significativamente maior (p < 0,05) que no GH-L (2,46 ± 0,39 g.100 g–1), GI-T (1,29 ± 0,47 g.100 g–1) e GI-L (0,65 ± 0,24 g.100 g–1). Houve diferença significativa no conteĂşdo total de AG saturados (AGS) e insaturados (AGI) entre os grupos GH-T e GI-T, sendo maior no GI-T, seguido de GH-T e sem diferença significativa entre GH-L e GI-L. PorĂ©m, as razões entre ÎŁAGP/ÎŁAGS das margarinas nĂŁo variou entre os grupos, enquanto as razões entre ÎŁAGP/ÎŁAGT nas margarinas GI-T e GI-L foram superiores Ă s demais. Os resultados obtidos indicam que as margarinas GI-T e GI-L seriam mais apropriadas para consumo humano, por possuĂrem menos AGT e uma melhor razĂŁo AGP/AGT que as demais. ______________________________________________________________________________________________________________ ABSTRACTThe content of fatty acids (FA) of 12 margarine brands produced with partially hydrogenated or interesterified vegetable oils marketed in Federal District was analyzed. The margarines were grouped into four groups by the type of oils used in their production and by the average percentage of lipids: GH-T (hydrogenated margarines with 50% lipids), GH-L (hydrogenated with 20%), GI-T (interesterified with 65%) and GI-L (interesterified with 30%). The fatty acid profile was obtained by gas chromatography in a SP2560® capillary column. The content of trans fatty acids (TFA) in GH-T (7.91 ± 1.05 g.100 g–1) was significantly higher (p < 0.05) than in GH-L (2.46 ±  0.39 g.100 g–1), GI-T (1.29 ± 0.47 g.100 g–1) and GI-L (0.65 ± 0.24 g.100 g–1). There was a significant difference in the total content of saturated fatty acids (SFA) and in the unsaturated fatty acids (UFA) among the groups GH-T and GI-T, being higher in GI-T, followed by GH-T and with no significant difference between GH-L and GI-L. The ÎŁPUFA/ÎŁSFA ratios of the margarines were unchanged among the groups, while the ÎŁPUFA/ÎŁTFA ratios in the GI-T and GI-L groups were higher than in the others. The results suggest that GI-L and GI-T margarines would be more appropriate for human intake due to lower content of TFA and higher PUFA/TFA ratio than the others