Contenido de ácidos grasos saturados y trans en materias primas grasas empleadas en algunas panaderías de Medellín

Abstract Background: Previous studies have reported the presence of saturated and trans fatty acids in bakery products, which are related with chronic non-communicable diseases. For each sample, a survey was conducted to evaluate the quality of fat and an analysis by gas chromatography was done to q...

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Bibliographic Details
Published in:Perspectivas en nutrición humana 2018-06, Vol.20 (1), p.59-75
Main Authors: Ceballos, Sofía Turbay, Arroyave, Paola C Zapata, Sánchez, Sara M Aguirre, Laverde, Julieth N Quintero, Ramírez, Briana D Gómez, Rodríguez, Claudia M Velásquez
Format: Article
Language:por ; spa
Subjects:
Bakeries
Chromatography
cromatografía de gases
Descriptive labeling
Fatty acids
Food
grasas de la dieta
Ingredients
Internet
margarina
Margarine
Nutrition
NUTRITION & DIETETICS
Trans fats
ácidos grasos saturados
ácidos grasos trans
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Summary:Abstract Background: Previous studies have reported the presence of saturated and trans fatty acids in bakery products, which are related with chronic non-communicable diseases. For each sample, a survey was conducted to evaluate the quality of fat and an analysis by gas chromatography was done to quantify 17 saturated and trans fatty acids was. Results: The average trans fatty acid content in the margarines is 0.46 g per 100 g, however regulatory entities allow 5 g per 100 g (Resolución 2508 de 2012, del Ministerio de Salud y Protección Social); 42.1 % of fat content comes from satu rated fatty acids and some primary fat ingredients do not comply with current regulations for packaged foods. Keywords: Dietary fats, margarine, saturated fatty acids, trans fatty acids, gas chromatography.
ISSN:0124-4108
2248-454X
DOI:10.17533/udea.penh.v20n1a06