Resumen

SALINAS, Nancy  y  BOLIVAR, Wilmer. Fatty acids in venezuelan chocolate and its analogues. An Venez Nutr [online]. 2012, vol.25, n.1, pp.25-33. ISSN 0798-0752.

The objective of this research was to study the fat content and fatty acids (AG) in chocolate and analogs most consumed in Venezuela. The identification and quantification of AG was analyzed by gas chromatography after methylation. Twenty five different AG were detected, obtaining a high variability in saturated, and monounsaturated and polyunsaturated. The AG unsaturations are: omega-9, omega-6 and C18: 1trans-9-cis11 (CLA). The trans fatty acids were below limits established by FAO, FDA and Food Standard Agency, the lowest in lipid-based chocolates which consist mainly in cocoa butter, with the following lipid profile FA C16: 0, C18: 0, C18:1c, C18:2c and C20: 0, and chocolate analogues with higher levels of trans (≤ 1.6%), where the partially hydrogenated vegetable oil is part of the fat portion of the matrix. The caloric intake of fat in the diet was 8.55 to 144 Kcal, with contributions in saturated from 5.46 to 110 Kcal and TFA from 0 to 0.8 kcal. It is conclude that chocolate and analogs have high variability in their composition fat, containing AG omegas 6 and 9, high insaturated and very low in AGT, considered "zero trans" according to MERCOSUR. This study contributes to the creation of a national database on the composition of fatty acids in these products of high consumption in the country.

Palabras clave : lipids; fatty acids; saturated; cacao.

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