Journal of the Brazilian Chemical Society | |
Fatty acid contents of Brazilian soybean oils with emphasis on trans fatty acids | |
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
【 预 览 】
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RO201912050580333ZK.pdf | 105KB | download |