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Trans fatty acid content of Brazilian biscuits

2004; Elsevier BV; Volume: 93; Issue: 3 Linguagem: Inglês

10.1016/j.foodchem.2004.10.022

1873-7072

Clayton Antunes Martin, Rodolfo Carapelli, Jesuí Vergílio Visantainer, Makoto Matsushita, Nilson Evelázio de Souza,

Lipid metabolism and biosynthesis

The fatty acid composition and trans fatty acid (TFA) contents of samples of five brands Brazilian cream cracker biscuits were determined by gas–liquid chromatography, using a polar 100 m capillary column CP Sil-88 and flame ionization detection. The identification of fatty acids done by equivalent chain length for trans fatty acids. Total TFA ranged from 12.2% to 31.2% of total fatty acid and the mean was 20.1%. Trans 18:1 isomers were the major group of TFA present in all the analyzed brands, representing 83.2% of total trans isomers. The mono-trans 18:2 isomer content ranged from 1.6% to 4.2% of total fatty acids, this being the most prevalent group of trans polyunsaturated acid. The di-trans 18:2 isomer (9t, 12t) was found at very low levels (0.10–0.15% of total fatty acids). Trans 18:3 isomer content ranged from 0.11% to 0.75% of total fatty acids representing 24.4–75.0% of total α-linolenic acid. The results indicate that Brazilian cream cracker biscuits contain considerable proportions of trans fatty acids, both monounsaturated and polyunsaturated.