Composição de ácidos graxos de margarinas à base de gordura hidrogenada ou interesterificada Fatty acid composition of hydrogenated or interesterified margarines

Foi analisado o conteúdo de ácidos graxos (AG) de 12 marcas de margarinas à base de óleos vegetais parcialmente hidrogenados ou interesterificados comercializados no Distrito Federal. As margarinas foram agrupadas pelo tipo de óleos utilizados em sua produção e o percentual médio de lipídios em GH-T (margarinas hidrogenadas com 50% de lipídios), GH-L (hidrogenadas com 20%), GI-T (interesterificadas com 65%) e GI-L (interesterificadas com 30%). O perfil de AG foi obtido por cromatografia gasosa em coluna capilar SP2560®. O conteúdo de AG trans (AGT) no GH-T (7,91 ± 1,05 g.100 g-1) foi significativamente maior (p The content of fatty acids (FA) of 12 margarine brands produced with partially hydrogenated or interesterified vegetable oils marketed in Federal District was analyzed. The margarines were grouped into four groups by the type of oils used in their production and by the average percentage of lipids: GH-T (hydrogenated margarines with 50% lipids), GH-L (hydrogenated with 20%), GI-T (interesterified with 65%) and GI-L (interesterified with 30%). The fatty acid profile was obtained by gas chromatography in a SP2560® capillary column. The content of trans fatty acids (TFA) in GH-T (7.91 ± 1.05 g.100 g-1) was significantly higher (p < 0.05) than in GH-L (2.46 ± 0.39 g.100 g-1), GI-T (1.29 ± 0.47 g.100 g-1) and GI-L (0.65 ± 0.24 g.100 g-1). There was a significant difference in the total content of saturated fatty acids (SFA) and in the unsaturated fatty acids (UFA) among the groups GH-T and GI-T, being higher in GI-T, followed by GH-T and with no significant difference between GH-L and GI-L. The &#931;PUFA/ &#931;SFA ratios of the margarines were unchanged among the groups, while the &#931;PUFA/ &#931;TFA ratios in the GI-T and GI-L groups were higher than in the others. The results suggest that GI-L and GI-T margarines would be more appropriate for human intake due to lower content of TFA and higher PUFA/TFA ratio than the others