Evaluación de los Acidos Grasos Omega-3 y Omega-6 Presentes en Alimentos Enriquecidos que se Expenden en los Supermercados de Riobamba

Abstract

This study evaluated the omega 3 and omega 6 fatty acids present in 5 samples of enriched foods sold in supermarkets in the city of Riobamba, such as: egg (A), energy bar (B), bread (C), cookie (D), tuna enriched with olive oil (E). For this purpose, the concentration of w 3 and w 6 fatty acids was determined in three stages: obtaining the fatty matter by cold extraction method with a mixture of solvents, derivatization of the fatty acids and analysis by gas-liquid chromatography. From the five fatty food samples analyzed, it was established that the total concentration of fatty acids w 3: (A) 4.36%, (B) 1.23%, (C) 0.23%, (D) 5.94% and (E) 0.66% and of fatty acids w 6: (A) 13.22%, (B) 22.66%, (C) 26.57%, (D) 11.47% and (E) 21.39%. The existing ratio of n6/n3 was also determined: (A) 3.03:1; (B) 18.42:1; (C) 115.5:1; (D) 1.93:1 and (E) 32.40:1 and by comparing these results with the ratio 5: 1 (n6/n3) recommended by FAO/WHO it was determined that only egg samples A and cookie D presented a ratio of 3.03:1 and 1.93:1 (n6/n3) respectively which were within the ideal ratio and therefore met the nutritional requirements. The results obtained determined that only 2 foods analyzed comply with the FAO/WHO recommendations; it is recommended that the relevant agencies such as INEN develop a specific standard to assess polyunsaturated fatty acids in fortified foods to ensure the health and economy of the community.