Fatty acid contents of Brazilian soybean oils with emphasis on trans fatty acids

Journal of the Brazilian Chemical Society

Matsushita, Makoto¹  Oliveira, Adriana Nery de¹  Universidade Estadual de Maringá, Maringá, Brazil¹  Oliveira, Claudio Celestino de¹  Visentainer, Jesuí Vergílio¹  Souza, Nilson Evelázio de¹  Martin, Clayton Antunes¹ 

关键词: trans fatty acids;    soybean oils;    degree of isomerization;   

DOI  :  10.1590/S0103-50532008000100017

学科分类：化学（综合）

来源: SciELO

【 摘 要 】

The fatty acid composition of the main soybean oil brands consumed by the Brazilian has been determined. The mean trans fatty acids (TFA) levels ranged between 0.8 and 2.6% of the total fatty acids and comprised 18:1, 18:2, and 18:3 isomers. 18:1 TFA levels were lower than 0.1% in all the studied brands. Among the polyunsaturated TFA, 18:3 predominated, with levels ranging from 0.5 to 1.4%. This group comprised mono and di-trans fatty acids and the main acid was 18:3 9c,12c,15t. The amounts of 18:2 TFA ranged from 0.3 to 1.1% with a predominance of acid 18:2 9c,12t . Alpha-linolenic acid contents ranged from 3.5 to 5.4%, with a mean value of 4.1%. The degree of isomerization of linoleic and alpha-linolenic acids ranged from 0.5 to 2.1% and from 9.1 to 27.2%, respectively. This study probably indicates that the thermal treatment applied to soybean oil during the deodorization step in the last years is too intense and that it results in a significant decrease in oil alpha-linolenic acid content and an increase in the n-6/n-3 ratio in the Brazilian diet.

【 授权许可】

Unknown