PROXIMATE COMPOSITION AND QUANTIFICATION OF FATTY ACIDS IN MAJOR BRAZILIAN BRANDS OF MARGARINE AND VEGETABLE CREAMS MARKETED IN BRAZIL

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 signifi cantly 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 identifi ed and quantifi ed 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 identifi ed trans isomers families 18:1n-9, 18:2n-6, and 18:3n-3. Their low levels confi rmed the use of interesterifi cation by industries, and the TFA content quantifi ed showed to be in conformity with ANVISA’s recommendations (0.2 g/product portion).

Keywords

• Margarines
• vegetable creams
• fatty acids quantifi cation
• trans fatty acids