Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile

Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile

The aim of this work was to provide recent fatty acid (FA) profiling of chocolates and chocolate products, principally C18:1 trans FAs (TFAs). Thirty-two samples were analyzed by gas chromatography and FAs were quantified. The total TFA content declared in chocolate labeling and the real TFA content...

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Veröffentlicht in:Journal of agricultural and food chemistry 2019-10, Vol.67 (40), p.11210-11218
Hauptverfasser: Amorim, Tatiane Lima, de la Fuente, Miguel Angel, de Oliveira, Marcone Augusto Leal, Gómez-Cortés, Pilar
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container_end_page 11218
container_issue 40
container_start_page 11210
container_title Journal of agricultural and food chemistry
container_volume 67
creator Amorim, Tatiane Lima
de la Fuente, Miguel Angel
de Oliveira, Marcone Augusto Leal
Gómez-Cortés, Pilar
description The aim of this work was to provide recent fatty acid (FA) profiling of chocolates and chocolate products, principally C18:1 trans FAs (TFAs). Thirty-two samples were analyzed by gas chromatography and FAs were quantified. The total TFA content declared in chocolate labeling and the real TFA content were compared. The TFA content ranged from 0.04 to 2.51 g/100 g of sample, and it was noticed that several manufacturers were underestimating the total TFA content in their labeling. The main TFA isomers quantified were C18:1 trans-9 (0.006–0.244%), C18:1 trans-10 (0.009–0.392%), and C18:1 trans-11 (0.013–0.464%), expressed in g/100 g of sample. Principal component analysis was used to discriminate industrial fats from natural trans fats based on the isomeric TFA profile and dairy fat (DF) biomarkers allowing to group samples in four clusters: high TFA content and high DF content, high TFA content and low DF content, low TFA content and high DF content, and low TFA content and low DF content.
doi_str_mv 10.1021/acs.jafc.9b05603
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title Lipid Composition of Brazilian Chocolates and Chocolate Products with Special Emphasis on Their Fat Origin and Trans C18:1 Isomeric Profile
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