We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
PROXIMATE COMPOSITION AND QUANTIFICATION OF FATTY ACIDS IN MAJOR BRAZILIAN BRANDS OF MARGARINE AND VEGETABLE CREAMS MARKETED IN BRAZIL.
- Authors
Shimizu, Fracielle Monique; Visentainer, Jesui Vergilio; de Souza, Nilson Evelázio
- Abstract
The aim of this study was to determine the total composition of moisture, ash and total lipids (TL) of the main Brazilian margarine and vegetable creams brands, marketed in Brazil, as well as to identify and quantify the presence of trans fatty acids (TFA). The greatest TL percentages found were those of margarines, ranging from 63.4 to 81.4%. Margarine brands A and B (67.0 and 67.9%, respectively) showed TL contents significantly higher than those of brand D (63.4%) and lower than those of brand C (81.34%). The moisture contents of vegetable creams ranged from 61.9 to 76.6%, and the ash content, from 1.2 to 2.6. Eighteen fatty acids (FA) were identified and quantified in the margarines and twenty FA in vegetable creams. In the FA composition, palmitic (16:0) and stearic acids (18:0) prevailed among the saturated fatty acids (SFA), whereas oleic (18:1), linoleic (18-2n-6) and alpha-linolenic acids (18:3 n-3) prevailed among the unsaturated acids (UFA). In this study were identified trans isomers families 18:1n-9, 18:2n-6, and 18:3n-3. Their low levels confirmed the use of interesterification by industries, and the TFA content quantified showed to be in conformity with ANVISA's recommendations (0.2 g/product portion).
- Subjects
BRAZIL; FATTY acids; EDIBLE fats &; oils; CARBOXYLIC acids; MARGARINE
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p181
- ISSN
0103-4235
- Publication type
Article