Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia
ABSTRACT: Fatty acids profile in cooking oils has repercussions on human health. Objective: To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil, and mixtures) were selected accordin...
- Autores:
-
Ramírez Botero, Claudia María
Gómez Ramírez, Briana Davahiva
Martínez Galán, Julián Paul
Cardona Zuleta, Luz Margarita
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2014
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- spa
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/10073
- Acceso en línea:
- http://hdl.handle.net/10495/10073
- Palabra clave:
- Aceite de canola
Aceite de colza
Aceite de girasol
Aceite de oliva
Aceites vegetales
Ácidos grasos
Grasas
Olive-oil
Rape oil
Sunflower oil
Vegetable oils
- Rights
- openAccess
- License
- Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)
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| dc.title.spa.fl_str_mv |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| dc.title.alternative.spa.fl_str_mv |
Profile of fatty acids in the most sold cooking oils in Medellin-Colombia |
| title |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| spellingShingle |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia Aceite de canola Aceite de colza Aceite de girasol Aceite de oliva Aceites vegetales Ácidos grasos Grasas Olive-oil Rape oil Sunflower oil Vegetable oils |
| title_short |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_full |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_fullStr |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_full_unstemmed |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| title_sort |
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia |
| dc.creator.fl_str_mv |
Ramírez Botero, Claudia María Gómez Ramírez, Briana Davahiva Martínez Galán, Julián Paul Cardona Zuleta, Luz Margarita |
| dc.contributor.author.none.fl_str_mv |
Ramírez Botero, Claudia María Gómez Ramírez, Briana Davahiva Martínez Galán, Julián Paul Cardona Zuleta, Luz Margarita |
| dc.subject.none.fl_str_mv |
Aceite de canola Aceite de colza Aceite de girasol Aceite de oliva Aceites vegetales Ácidos grasos Grasas Olive-oil Rape oil Sunflower oil Vegetable oils |
| topic |
Aceite de canola Aceite de colza Aceite de girasol Aceite de oliva Aceites vegetales Ácidos grasos Grasas Olive-oil Rape oil Sunflower oil Vegetable oils |
| description |
ABSTRACT: Fatty acids profile in cooking oils has repercussions on human health. Objective: To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil, and mixtures) were selected according to sells reported by a hypermarket in Medellín-Colombia. Fatty acids profile was determined by gas chromatography and differences between oils were analyses. Results: Compared with other brands, mixture oils had the highest percentage of saturated fatty acid (16,9±1,5%) (p=0,02); olive and canola oils the highest percentage of monounsaturated, 78,1±0,4% and 62,4±0,7% respectively(p=0,01); mixtureandsunflower oils hadthe highest percentage of polyunsaturated, 54,7±2, 4% and 52,4±5,2 respectively (p=0,02). Palmitic (saturated), oleic (monounsaturated), and linoleic acids (polyunsaturated) were the predominant fatty acids found in all oils. Canola oil had the highest content of α-linolenic acid (8,1±1,5%) (p=0,04), the biggest relation between unsaturated and saturated fatty acids (12,0±0,1%) (p=0,02), and the lowest relation between linoleic and linolenic acid (2,4±0,4%) (p=0,02). Range of trans fatty acid content was 0,9±0,9 to 1,8±1,3% without differences between brands (p=0,17). Conclusions: Canola oils had the best fatty acid profile based on: α-linolenic content, unsaturated/saturated ratio and linoleic/ linolenic acid ratio. |
| publishDate |
2014 |
| dc.date.issued.none.fl_str_mv |
2014 |
| dc.date.accessioned.none.fl_str_mv |
2018-09-19T20:24:54Z |
| dc.date.available.none.fl_str_mv |
2018-09-19T20:24:54Z |
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info:eu-repo/semantics/article |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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Ramírez CM, Gómez BD, Martínez JP, Cardona LM. Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia. Perspect. Nutr. Humana.. 2014;16(2):175-185. |
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0124-4108 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/10073 |
| dc.identifier.eissn.none.fl_str_mv |
2248-454X |
| identifier_str_mv |
Ramírez CM, Gómez BD, Martínez JP, Cardona LM. Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia. Perspect. Nutr. Humana.. 2014;16(2):175-185. 0124-4108 2248-454X |
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http://hdl.handle.net/10495/10073 |
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spa |
| language |
spa |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Perspect. Nutr. Humana. |
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Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) https://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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openAccess |
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application/pdf |
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Universidad de Antioquia, Escuela de Nutrición y Dietética |
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Medellín, Colombia |
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Universidad de Antioquia |
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Ramírez Botero, Claudia MaríaGómez Ramírez, Briana DavahivaMartínez Galán, Julián PaulCardona Zuleta, Luz Margarita2018-09-19T20:24:54Z2018-09-19T20:24:54Z2014Ramírez CM, Gómez BD, Martínez JP, Cardona LM. Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia. Perspect. Nutr. Humana.. 2014;16(2):175-185.0124-4108http://hdl.handle.net/10495/100732248-454XABSTRACT: Fatty acids profile in cooking oils has repercussions on human health. Objective: To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil, and mixtures) were selected according to sells reported by a hypermarket in Medellín-Colombia. Fatty acids profile was determined by gas chromatography and differences between oils were analyses. Results: Compared with other brands, mixture oils had the highest percentage of saturated fatty acid (16,9±1,5%) (p=0,02); olive and canola oils the highest percentage of monounsaturated, 78,1±0,4% and 62,4±0,7% respectively(p=0,01); mixtureandsunflower oils hadthe highest percentage of polyunsaturated, 54,7±2, 4% and 52,4±5,2 respectively (p=0,02). Palmitic (saturated), oleic (monounsaturated), and linoleic acids (polyunsaturated) were the predominant fatty acids found in all oils. Canola oil had the highest content of α-linolenic acid (8,1±1,5%) (p=0,04), the biggest relation between unsaturated and saturated fatty acids (12,0±0,1%) (p=0,02), and the lowest relation between linoleic and linolenic acid (2,4±0,4%) (p=0,02). Range of trans fatty acid content was 0,9±0,9 to 1,8±1,3% without differences between brands (p=0,17). Conclusions: Canola oils had the best fatty acid profile based on: α-linolenic content, unsaturated/saturated ratio and linoleic/ linolenic acid ratio.RESUMEN: Antecedentes: el perfil de ácidos grasos en los aceites de cocina tiene repercusiones en la salud humana. Objetivo: determinar el perfil de ácidos grasos de algunos aceites de empleo casero, previo uso. Materiales y métodos: se seleccionaron14 marcas comerciales de aceites (oliva, canola, girasol y mezclas de aceites) según las ventas reportadas en un hipermercado de MedellínColombia. El perfil de ácidos grasos se determinó por cromatografía de gases y se analizaron las diferencias entre los tipos de aceites. Resultados: comparando los tipos de aceites presentó mayor porcentaje de ácidos grasos saturados la mezcla de aceites (16,9±1,5%) (p=0,02), de monoinsaturados, oliva (78,1±0,4%) y canola (62,4±0,7%) (p=0,01) y de poliinsaturados, mezclas (54,7±2,4%) y girasol (52,4±5,2) (p=0,02). En todos los aceites los ácidos grasos predominantes fueron: de saturados el palmítico, de monoinsaturados el oleico y de poliinsaturados el linoleico. El aceite de canola mostró mayor aporte de α-linolénico (8,1±1,5%) (p=0,04), mayor relación insaturados/saturados (12,0±0,1%) (p=0,02) y menor linoleico/linolénico (2,4±0,4%) (p=0,02). El aporte de trans varió entre 0,9±0,9 y 1,8±1,3% sin diferencias significativas (p=0,17). Conclusiones: el aceite con mejor perfil de ácidos grasos, por el mayor aporte de α-linolénico, mayor relación insaturados/saturados y menor linoleico/linolénico fue el de canola.application/pdfspaUniversidad de Antioquia, Escuela de Nutrición y DietéticaMedellín, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/Aceite de canolaAceite de colzaAceite de girasolAceite de olivaAceites vegetalesÁcidos grasosGrasasOlive-oilRape oilSunflower oilVegetable oilsPerfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-ColombiaProfile of fatty acids in the most sold cooking oils in Medellin-ColombiaPerspect. Nutr. Humana.Revista Perspectivas en Nutrición Humana175185162ORIGINALRamirezClaudia_2014_PerfilAcidosgrasosAceites.pdfRamirezClaudia_2014_PerfilAcidosgrasosAceites.pdfArtículo de investigaciónapplication/pdf694172http://bibliotecadigital.udea.edu.co/bitstream/10495/10073/1/RamirezClaudia_2014_PerfilAcidosgrasosAceites.pdfca7c88c041670e3b5b031ade26d97409MD51CC-LICENSElicense_urllicense_urltext/plain; charset=utf-849http://bibliotecadigital.udea.edu.co/bitstream/10495/10073/2/license_url4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; charset=utf-80http://bibliotecadigital.udea.edu.co/bitstream/10495/10073/3/license_textd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-80http://bibliotecadigital.udea.edu.co/bitstream/10495/10073/4/license_rdfd41d8cd98f00b204e9800998ecf8427eMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/10073/5/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5510495/10073oai:bibliotecadigital.udea.edu.co:10495/100732021-10-25 13:37:17.84Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |