Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/25507
Type: Artigo de periódico
Title: Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais
Title Alternative: Fatty acid profile and cholesterol content of mortadella prepared with vegetable oils
Author: Yunes, João Felipe Ferraz
Terra, Nelcindo Nascimento
Cavalheiro, Carlos Pasqualin
Fries, Leadir Lucy Martins
Godoy, Helena Teixeira
Ballus, Cristiano Augusto
Abstract: The aim of this study was to evaluate the fatty acid profile and the cholesterol content of mortadella prepared with different vegetable oils. Nine treatments were made with four different vegetable oils (canola, linseed, olive and soy) using two substitution levels (50% and 100%). The fatty acids and the cholesterol content were separated and identified by gas chromatography. There was a prevalence of the oleic, linoleic and palmitic fatty acids. The saturated fatty acids were lower in the products with vegetable oils. The PUFA/SFA relation was lower in the control treatment while the higher value was observed in the 100% linseed oil treatment. The cholesterol levels found were similar between all the treatments, but a reduction of these levels were observed in the treatments, being superior only in treatment containing 100% of soybean oil. Thus, except the treatment with 100% of soybean oil, all the other treatments with vegetable oils showed a better nutritional quality in relation to the control treatment.
Os objetivos deste trabalho foram avaliar o perfil de ácidos graxos e o teor de colesterol em mortadelas elaboradas com diferentes óleos vegetais. Nove tratamentos de mortadela foram elaborados com quatro diferentes óleos vegetais (canola, linhaça, oliva e soja), em dois níveis de substituição (50% e 100%). Os ácidos graxos e o teor de colesterol foram separados e identificados por cromatografia gasosa. Houve predominância dos ácidos graxos oleico, linoleico e palmítico. O teor de ácidos graxos saturados foi menor nos produtos que continham óleos vegetais. A relação PUFA/SFA foi menor no tratamento controle, enquanto que o maior valor foi observado no tratamento com 100% de óleo de linhaça. Os teores de colesterol encontrados foram semelhantes entre todos os tratamentos, sendo superior apenas no tratamento contendo 100% de óleo de soja. Logo, exceto o tratamento com 100% de óleo de soja, todos os outros tratamentos com óleos vegetais apresentaram uma melhor qualidade nutricional quando comparados com o controle.
Subject: mortadela
ácidos graxos
colesterol
óleos vegetais
mortadella
fatty acids
cholesterol
vegetable oils
Editor: Universidade Federal de Santa Maria
Rights: aberto
Identifier DOI: 10.1590/S0103-84782013005000038
Address: http://dx.doi.org/10.1590/S0103-84782013005000038
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000500028
Date Issue: 1-May-2013
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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