Biscoitos de polvilho do comércio do estado de São Paulo, Brasil: composição da gordura com destaque para os ácidos graxos trans

Abstract

To reduce levels of trans fatty acids (TFA) in bakery products has been a goal of the productive Brazilian sector. In order to assess the fat composition of cassava biscuits, fourteen samples in 2009 and eleven samples in 2013 from the market of Sao Paulo state were analyzed. Fat was determined by gravimetric method (with previous hydrolysis) and fatty acids by gas chromatography. In both periods, the average contents of total fat (17 and 18%) and TFA (3%) were high. At least one of the components was more than 20% of the declared on the label in 86% (2009) and 55% (2013) of the samples. Of the 25 samples analyzed, 20 contained hydrogenated fats and high levels of TFA; 3 samples (containing palm and lauric oils) had low levels of TFA, however high in saturated fatty acids (SFA). Two samples containing vegetable oil showed insignificant amounts of TFA and considerable amounts of polyunsaturated fatty acids, beneficial to health, but susceptible to oxidation. The results indicate the need for the continued monitoring of this product, and for the development of technological alternatives to adapt it to the reduction recommendations of the components related to the risk of cardiovascular disease, especially TFA.