Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands

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dc.creatorRúbia Michele SUZUKI
dc.creatorPaula Fernandes MONTANHER
dc.creatorJesuí Vergilio VISENTAINER
dc.creatorNilson Evelázio de SOUZA
dc.date2011
dc.date.accessioned2026-07-07T04:21:45Z
dc.descriptionThe objective of the present study was to characterize the centesimal composition and quantify fatty acids in regular and diet chocolate brands with emphasis on trans fatty acids. Regular and diet dark chocolate samples from the major brands analyzed were purchased from different local supermarkets in the city of Maringá. The brands were labeled with letters and five lots of each brand with three chocolate units per lot were analyzed in triplicate. We observed that the diet chocolates from the same brands presented larger lipid contents. The main fatty acids observed were saturated fatty acids (SFA), myristic acid (14:0), palmitic acid (16:0), and estearic acid (18:0). Among the monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and trans fatty acids, oleic acid (18:1n-9), linoleic acid (18:2n-6), and elaidic acid (18:1-9t) predominated. The trans fatty acid contents found in the analyzed samples were lower than and/or in accordance with the limits proposed by the Brazilian regulation.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940105040
dc.identifier.urihttp://hdl.handle.net/123456789/459175
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31
dc.subjectAgrociencias
dc.titleProximate composition and quantification of fatty acids in five major Brazilian chocolate brands
dc.typeartículo científico

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