Resumo

CONTRERAS, Yanetti; FLORES, Julia L  e  PETILLO FLORES, Paola. Comparison of the fatty acid profile in total lipids of three commercial brands of potato chips snack type of consumption in Venezuela . Revista de Investigación [online]. 2017, vol.41, n.90, pp.134-145. ISSN 1010-2914.

This work aimed to compare the content of fatty acids in total lipids of potato chips snack type of three trademarks of consumption in Venezuela, coded as P, R and L. The experimental determination was carried out by gas chromatography and the results revealed the following order as to the content of total lipids is concerned: R > L > P. The proportion of fatty acids in descending order was: oleic acid > palmitic acid > linoleic acid >myristic acid. The ANOVA-I revealed statistically significant differences (p <0.05) of the total lipid content in the analyzed brands, as well as the proportions of palmitic, oleic and linoleic acids. Possibly, these trademarks use the same source and frying oils and different post-frying process drying. The results provide nutritional knowledge for consumers and provide support for future research.

Palavras-chave : Fatty acids; total lipids; snack potato chips.

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