Lipid quality associated with the fatty acid profile of fruit yogurts
DOI:
https://doi.org/10.58951/fstoday.2026.002Keywords:
Fermented dairy product, Atherogenic Index, Thrombogenic Index, Omega-9, Gas ChromatographyAbstract
In recent years, consumers have sought foods with nutritional value and properties beneficial to human health. Among these, yogurts are considered a fermented dairy product known worldwide for their high nutritional value and the presence of probiotics. These products undergo various technological processes prior to commercialization. Thus, this study aimed to perform chromatographic analyses on six commercial samples of fruit-based yogurts, identifying the fatty acid profile and relating it to their lipid quality and applicable regulations. Fatty acids were extracted using the Soxhlet method, followed by a transesterification reaction and subsequent analysis by Gas Chromatography with Flame Ionization Detection (GC-FID). Lipid quality was evaluated through the atherogenic (AI) and thrombogenic (TI) indices. The results showed higher concentrations of saturated fatty acids, such as palmitic (C16:0) and myristic (C14:0). Lower values of AI and TI were found in strawberry yogurt sample (MG), associated with higher lipid quality based on the fatty acid profile. Therefore, this study may contribute to future research on the development of fruit-based dairy products with greater health benefits.
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Copyright (c) 2026 Francisca Vanessa Maia Pinto , Cleidiane Gomes Lima, Lia Mariano Aquino, Jéssica Roberta Pereira Martins, Séfura Maria Assis Moura, Luana Guabiraba Mendes, Julliete Raulino Alcântara, Yago Queiroz dos Santos, Maria Aparecida Liberato Milhome
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