Trans fatty acid content of Brazilian biscuits Clayton Antunes Martin, Rodolfo Carapelli, Jesuı ´ Vergı ´lio Visantainer, Makoto Matsushita, Nilson Evela ´zio de Souza * Department of Chemistry, Maringa ´ State University, Av. Colombo, 5790 – CEP 87020-900, Maringa ´ , Parana ´ State, Brazil Received 2 February 2004; received in revised form 5 October 2004; accepted 5 October 2004 Abstract The fatty acid composition and trans fatty acid (TFA) contents of samples of five brands Brazilian cream cracker biscuits were determined by gas–liquid chromatography, using a polar 100 m capillary column CP Sil-88 and flame ionization detection. The iden- tification of fatty acids done by equivalent chain length for trans fatty acids. Total TFA ranged from 12.2% to 31.2% of total fatty acid and the mean was 20.1%. Trans 18:1 isomers were the major group of TFA present in all the analyzed brands, representing 83.2% of total trans isomers. The mono-trans 18:2 isomer content ranged from 1.6% to 4.2% of total fatty acids, this being the most prevalent group of trans polyunsaturated acid. The di-trans 18:2 isomer (9t, 12t) was found at very low levels (0.10–0.15% of total fatty acids). Trans 18:3 isomer content ranged from 0.11% to 0.75% of total fatty acids representing 24.4–75.0% of total a-linolenic acid. The results indicate that Brazilian cream cracker biscuits contain considerable proportions of trans fatty acids, both monoun- saturated and polyunsaturated. Ó 2004 Elsevier Ltd. All rights reserved. Keywords: trans fatty acids; Biscuits; Fatty acid composition 1. Introduction Coronary heart disease (CHD) remains the leading cause of death and disability in many countries around the world, including Brazil. According to Maranha ˜o (1999), ca. 34% of all deaths in Brazil are caused by CHD. There are several multiple risk factors that act both independently and jointly. Among dietary factors, the type of fat intake and total amount of fat in the diet play important roles in determining risk of CHD (Hu, Manson, & Willett, 2001). It has been known for many years that a high intake of saturated fat contributes to the development of CHD. More recently, trans fatty acids (TFA) have also been associated with adverse effects. Several studies have shown that a high intake of TFA raises low density lipo- protein (LDL) cholesterol and lowers high density lipo- protein (HDL) cholesterol, affecting the LDL/HDL cholesterol ratio in a way that is unfavourable compared with all other fatty acids. Moreover, trans fats have been reported to raise lipoprotein (a) and plasma triglyceride levels, that are independently associated with the in- creased risk of CHD (Aro, Jauhiainen, Partanen, Salmi- nen, & Mutanen, 1997; Ascherio, Katan, Zock, Stampfer, & Willett, 1999; Mensink & Katan, 1990; Mensink, Zock, Katan, & Hornstra, 1992; Nestel et al., 1992). Trans isomers are mainly present in fats produced by partial hydrogenation of vegetable or marine oils, but they also occur in minor quantities in dairy and other animal fats by biological hydrogenation of the unsatu- rated fatty acids in the rumen. In addition, trans isomers 0308-8146/$ - see front matter Ó 2004 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2004.10.022 * Corresponding author. Tel.: +55 44261 4389; fax: +55 44 263 5784. E-mail address: nesouza@uem.br (N.E. de Souza). www.elsevier.com/locate/foodchem Food Chemistry 93 (2005) 445–448 Food Chemistry