Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia
ABSTRACT: 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 accordin...
- Autores:
-
Ramírez Botero, Claudia María
Gómez Ramírez, Briana Davahiva
Martínez Galán, Julián Paul
Cardona Zuleta, Luz Margarita
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2014
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- spa
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/10073
- Acceso en línea:
- http://hdl.handle.net/10495/10073
- Palabra clave:
- Aceite de canola
Aceite de colza
Aceite de girasol
Aceite de oliva
Aceites vegetales
Ácidos grasos
Grasas
Olive-oil
Rape oil
Sunflower oil
Vegetable oils
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/
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| dc.title.spa.fl_str_mv |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| dc.title.translated.spa.fl_str_mv |
Profile of fatty acids in the most sold cooking oils in Medellin-Colombia |
| title |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| spellingShingle |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia Aceite de canola Aceite de colza Aceite de girasol Aceite de oliva Aceites vegetales Ácidos grasos Grasas Olive-oil Rape oil Sunflower oil Vegetable oils |
| title_short |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_full |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_fullStr |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_full_unstemmed |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_sort |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| dc.creator.fl_str_mv |
Ramírez Botero, Claudia María Gómez Ramírez, Briana Davahiva Martínez Galán, Julián Paul Cardona Zuleta, Luz Margarita |
| dc.contributor.author.none.fl_str_mv |
Ramírez Botero, Claudia María Gómez Ramírez, Briana Davahiva Martínez Galán, Julián Paul Cardona Zuleta, Luz Margarita |
| dc.subject.none.fl_str_mv |
Aceite de canola Aceite de colza Aceite de girasol Aceite de oliva Aceites vegetales Ácidos grasos Grasas Olive-oil Rape oil Sunflower oil Vegetable oils |
| topic |
Aceite de canola Aceite de colza Aceite de girasol Aceite de oliva Aceites vegetales Ácidos grasos Grasas Olive-oil Rape oil Sunflower oil Vegetable oils |
| description |
ABSTRACT: 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. |
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2014 |
| dc.date.issued.none.fl_str_mv |
2014 |
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2018-09-19T20:24:54Z |
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2018-09-19T20:24:54Z |
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Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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Ramírez CM, Gómez BD, Martínez JP, Cardona LM. Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia. Perspect. Nutr. Humana.. 2014;16(2):175-185. |
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0124-4108 |
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http://hdl.handle.net/10495/10073 |
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2248-454X |
| identifier_str_mv |
Ramírez CM, Gómez BD, Martínez JP, Cardona LM. Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia. Perspect. Nutr. Humana.. 2014;16(2):175-185. 0124-4108 2248-454X |
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spa |
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spa |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Perspect. Nutr. Humana. |
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185 |
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2 |
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175 |
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16 |
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Revista Perspectivas en Nutrición Humana |
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https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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https://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
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Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) |
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info:eu-repo/semantics/openAccess |
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Universidad de Antioquia, Escuela de Nutrición y Dietética |
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Medellín, Colombia |
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Universidad de Antioquia |
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Ramírez Botero, Claudia MaríaGómez Ramírez, Briana DavahivaMartínez Galán, Julián PaulCardona Zuleta, Luz Margarita2018-09-19T20:24:54Z2018-09-19T20:24:54Z2014Ramírez CM, Gómez BD, Martínez JP, Cardona LM. Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia. Perspect. Nutr. Humana.. 2014;16(2):175-185.0124-4108http://hdl.handle.net/10495/100732248-454XABSTRACT: 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.RESUMEN: Antecedentes: el perfil de ácidos grasos en los aceites de cocina tiene repercusiones en la salud humana. Objetivo: determinar el perfil de ácidos grasos de algunos aceites de empleo casero, previo uso. Materiales y métodos: se seleccionaron14 marcas comerciales de aceites (oliva, canola, girasol y mezclas de aceites) según las ventas reportadas en un hipermercado de MedellínColombia. El perfil de ácidos grasos se determinó por cromatografía de gases y se analizaron las diferencias entre los tipos de aceites. Resultados: comparando los tipos de aceites presentó mayor porcentaje de ácidos grasos saturados la mezcla de aceites (16,9±1,5%) (p=0,02), de monoinsaturados, oliva (78,1±0,4%) y canola (62,4±0,7%) (p=0,01) y de poliinsaturados, mezclas (54,7±2,4%) y girasol (52,4±5,2) (p=0,02). En todos los aceites los ácidos grasos predominantes fueron: de saturados el palmítico, de monoinsaturados el oleico y de poliinsaturados el linoleico. El aceite de canola mostró mayor aporte de α-linolénico (8,1±1,5%) (p=0,04), mayor relación insaturados/saturados (12,0±0,1%) (p=0,02) y menor linoleico/linolénico (2,4±0,4%) (p=0,02). El aporte de trans varió entre 0,9±0,9 y 1,8±1,3% sin diferencias significativas (p=0,17). Conclusiones: el aceite con mejor perfil de ácidos grasos, por el mayor aporte de α-linolénico, mayor relación insaturados/saturados y menor linoleico/linolénico fue el de canola.application/pdfspaUniversidad de Antioquia, Escuela de Nutrición y DietéticaMedellín, Colombiahttps://creativecommons.org/licenses/by-nc-sa/4.0/https://creativecommons.org/licenses/by-nc-sa/2.5/co/Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Aceite de canolaAceite de colzaAceite de girasolAceite de olivaAceites vegetalesÁcidos grasosGrasasOlive-oilRape oilSunflower oilVegetable oilsPerfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-ColombiaProfile of fatty acids in the most sold cooking oils in Medellin-ColombiaArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPerspect. Nutr. 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