Abstract

GUARDIA, Lucio; SORUCO, Antonio; LARONDELLE, Yvan  and  HERBAS, Adelina. ESTUDIO DEL CONTENIDO Y ESTABILIDAD DE ACIDOS GRASOS TRANS EN MARGARINA Y MANTEQUILLA DE ALTO CONSUMO EN COCHABAMBA. Rev. Bol. Quim [online]. 2007, vol.24, n.1, pp.64-70. ISSN 0250-5460.

ABSTRACT The food intake with high contents of trans-fatty acids has a close relation with the development of cardiovascular diseases. By other hand, food products like butter and margarine which are high consumed in the urban zone of Cochabamba, have in their chemical composition trans fatty acids. In the actual research, the content and stability of the trans and omega fatty acids were evaluated in two types of butters: M1 and M2, and two types of margarines,: P1 Y P2. For the evaluation of the fatty acids content by each of the appointed products five samples have been taken, from different agencies or distributors and supermarkets of Cochabamba. The statistic evaluation of the results appoints that: between the butter samples M1 and M2 there exist no significant difference in the composition of the trans fatty acids. (4,07 % y 4,26 %), cis (27,67 % y 28,63 %), ω3 (0,72 % y 0,72 %) and ω6 (2,60 % and 2,81 %). The margarine sample P2 has a minimum trans fatty acids content as 0,50 %, compared with the margarine sample P1 33,36 % and the butter simples M1 and M2; the “margarina simple” P2 also has a high content of total cis fatty acids 52,55 % including in these the oleic acid 25,82 % and linoleic acid 26,34 %; the disadvantage is that the relation ω6/ω3 of the margarine sample P2  97,56 is too high compared with the European Norm that establish a range that goes from 1 to 4,5. In spite of the appointed disadvantage, the Margarine sample P2 would represent a food with beneficent effects, with regard to cardiovascular diseases, compared with the Margarine sample P1 and the Butter samples M1 and M2, whenever it is supplemented with fatty acids ω3 or blended with a product rich in ω3. The study of the stability of the trans fatty acids in the butter and margarines samples, shows that under the different storage conditions (refrigerated, under ambient and under the sun) an increase of the trans fatty acids takes place, with a proportional decrease of the content of cis fatty acids, which appoints that there exists a conversion of cis fatty acids to trans fatty acids, being obtained a more significant conversion in the butter stored under the sun

Keywords : ácidos grasos; trans; cis; omega; mantequilla; margarina; colesterol; lípidos.

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