A carregar...
Publicação
Monitoring trans fats in edible oils from Morocco: a preliminary assessment
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 524.81 KB | Adobe PDF | |||
| 364.91 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Trans fatty acids (TFAs) can be classified according to their two main sources: industrial (iTFAs) and natural (nTFAs). iTFAs are generated during partial hydrogenation or through heat treatments in the refining of vegetable oils and during the frying process. However, they pose some health risks as they raise low-density lipoprotein cholesterol while decrease high-density lipoprotein cholesterol, thereby increasing the risk of coronary heart disease. To support a healthy diet, the recommended intake of TFAs is less than 1% of total energy intake [1]. In this context, a collaboration between Resolve to Save Lives, the National Institute of Health Doctor Ricardo Jorge (INSA) and partners from 10 African and Asian countries was established to assess the prevalence of elevated TFA levels in refined vegetable oils and olive oil through a multi-country assessment. This abstract focused on evaluating the fatty acids composition in commonly consumed edible oils from Morocco, one of the ten participating countries.
In 2025, from a survey presenting 86 individual oils available in the country, identified from 6 different types of vendors, we selected eight types of edible oils was collected from local vendors. Most samples are single oils, while four were blends of two or more oils. Specifically, the collected samples included: Soybean, Sunflower and Rapeseed oil (A and B); Soybean and Sunflower oil (C); Soybean and Corn oil (D); Soybean oil (E and F); Sunflower oil (G and H); Rapeseed oil (I); Olive pomace oil (J), Olive oil (K and L). In total, 12 samples were analyzed, including 11 commercially branded samples and 1 unbranded sample (olive oil, L). Preparation of FAMEs was performed in accordance with the WHO Simplified protocol for measuring trans-fatty acid content as a percentage of total fatty acids in food products [2]. Fatty acids determination was performed using Gas Chromatography with flame ionization detector. The fatty acid composition of the analyzed samples showed that eight of the samples were predominantly rich in polyunsaturated fatty acids, whereas four samples were mainly composed of monounsaturated fatty acids. Saturated fatty acid levels were relatively low across all samples, indicating a favorable lipid profile. TFA content varied between 0.0193 and 0.746 g/100 g of total fatty acids. These values are comparatively low and suggest good quality with respect to industrially produced trans fats. The findings provide critical insights into the dietary sources of trans fat, aiming to support regulatory changes in the countries. Overall, fatty acid profiles observed are consistent with what is expected for commercial edible oils, where a predominance of unsaturated fatty acids is
desirable for nutritional and health considerations. The low TFA levels further highlight the positive quality attributes of the analyzed oils.
Descrição
Palavras-chave
Trans Fatty Acids Edible Oils Vegetable Oils Composição dos Alimentos