Resumo

RAMIREZ BOTERO, Claudia María; GOMEZ RAMIREZ, Briana Davahiva; MARTINEZ GALAN, Julián Paul  e  CARDONA ZULETA, Luz Margarita. Profile of fatty acids in the most sold cooking oils in Medellin-Colombia. Perspect Nut Hum [online]. 2014, vol.16, n.2, pp.175-185. ISSN 0124-4108.  https://doi.org/10.17533/udea.penh.v16n2a05.

Background: Fatty acids profile in cooking oils has repercussions on human health. Objective: To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil, and mixtures) were selected according to sells reported by a hypermarket in Medellín-Colombia. Fatty acids profile was determined by gas chromatography and differences between oils were analyses. Results: Compared with other brands, mixture oils had the highest percentage of saturated fatty acid (16,9±1,5%) (p=0,02); olive and canola oils the highest percentage of monounsaturated, 78,1±0,4% and 62,4±0,7% respectively(p=0,01); mixtureandsunflower oils hadthe highest percentage of polyunsaturated, 54,7±2, 4% and 52,4±5,2 respectively (p=0,02). Palmitic (saturated), oleic (monounsaturated), and linoleic acids (polyunsaturated) were the predominant fatty acids found in all oils. Canola oil had the highest content of α-linolenic acid (8, 1±1,5%) (p=0,04), the biggest relation between unsaturated and saturated fatty acids (12,0±0,1%) (p=0,02), and the lowest relation between linoleic and linolenic acid (2,4±0,4%) (p=0,02). Range of trans fatty acid content was 0,9±0,9 to 1,8±1,3% without differences between brands (p=0,17). Conclusions: Canola oils had the best fatty acid profile based on: α-linolenic content, unsaturated/saturated ratio and linoleic/ linolenic acid ratio.

Palavras-chave : vegetable fats; oils; canola oil; olive oil; sunflower oil; fatty acids.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )