Trans fatty acid content of Brazilian biscuits

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 identification 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 α-linolenic acid. The results indicate that Brazilian cream cracker biscuits contain considerable proportions of trans fatty acids, both monounsaturated and polyunsaturated.