Evaluación de la relación entre ácidos grasos saturados e insaturados en quesos frescos de consumo masivo en la provincia de Tungurahua

Abstract

Great amount of the foods that are consumed daily as dairy products, are rich in proteins, carbohydrates, fiber, vitamins and also lipids, the latter being an important contribution of energy to the body. However, an excess of oils and fats, especially saturated fats, can cause cardiovascular diseases and serious health conditions. For this reason, the purpose of the present investigation was to evaluate the relationship between saturated and unsaturated fatty acids and to perform an analysis of the proximal composition in fresh cheeses produced in Tungurahua province, with the objective of identifying as the nutritional quality of these foods and thus ensure a healthy diet along. The quantification of fatty acids was carried out by gas chromatography coupled to mass spectrophotometry, identifying the main fatty acids: myristic acid (6-15 percent), palmitic acid (20-39 percent), stearic acid (6-16 percent), oleic acid (1-59 percent) and with an average proportion of CLA conjugated linoleic acid of 0.852 percent. In addition, a proximal analysis was performed determining the following average values for the fresh cheeses: moisture (X ̅=58,517 percent), ash (X ̅=3,074 percent), proteins (X ̅=17,776 percent) and fat (X ̅=26,718 percent).