## Results and Discussion
### Fatty Acid Composition and Cholesterol Content
In this study, TFA levels decrease 20% in frankfurters formulated with murta in comparison with the values found in treatments without antioxidant (T0) and with chemical antioxidant incorporation (T1). Moreover, much attention has been directed towards conjugated linoleic acid (CLA) isomers cis-9 trans-11/trans-9 cis-11 because they show bioactive properties by modulating inflammation and would be involved in the prevention of cardiovascular disease, diabetes, obesity and cancer [56]. Regarding this, the incorporation of murta resulted in higher CLA content in frankfurters compared with the T0 and T1 (\(p\leq 0.05\)). However, once again, although these differences were significant, the variation was minimal (0.08% in the case of TFA and 0.03% for CLA). Therefore, as a general conclusion, as occurs in the proximate composition, the reformulation of frankfurters with murta antioxidants causes a minimal effect in the fatty acid composition. This fact agrees with the results obtained by [PERSON] et al. [1], who reported that neither the addition of the fruit extract nor the addition of antioxidants additives had a significant impact on the fatty acid profile of frankfurters. In the present study, both the low oil content of murta powder (1.5%; Table 1) and also the low amount of this powder added to the frankfurter reformulation (0.53%) resulted in minimal fatty acids changes and that the typical fatty acid profile of murta oil was not reflected in the frankfurters. The low changes in the individual fatty acids produced also minimal changes in the total SFA, monounsaturated fatty acids (MUFA) and PUFA contents (Figure 1). In this case, no significant differences were observed between samples of the different treatments. Regarding cholesterol content, murta and control frankfurters showed the same values (about 77 mg/100 g), while samples formulated with chemical antioxidant presented the highest values (84 mg/100 g). Our values agree with those reported by other authors in frankfurters and emulsified-cooked sausages [6, 57]. However, in other studies, the researchers found lower values [58, 59], which demonstrate that cholesterol values could be very variable between formulations. Although the sausages formulated with synthetic antioxidant (T1) presented the highest values, the cholesterol content among the three formulations was very similar (only varied about \(\sim\)7 mg/100 g). In contrast, other authors found a significant reduction of sausages cholesterol content due to the reduction or replacement of animal fat [57, 58, 59]. However, in the present study, the cholesterol values  
Figure 1: Fatty acid composition (total SFA, MUFA, and PUFA) of the frankfurters. T0 (frankfurter prepared without antioxidant), T1 (frankfurter prepared with Plus Color) and T2 (frankfurter prepared with murta as antioxidant). Different letters indicate a significant difference between treatments (\(p\leq 0.05\); Tukey test). Error bars correspond to standard error. did not show this behavior since the same formulation (except for antioxidants) and the same processes and conditions were used in all cases. On the other hand, in order to assess the nutritional quality of fat, different indices based on the fatty acid composition are used. [PERSON] and [PERSON] [60] described seven dietary factors that have a direct influence on coronary heart disease (CHD). In this regard, saturated fatty acids (SFA) and thrombogenic SFA were described as promoters of the development of CHD. On the contrary, MUFA, PUFA of the n-6 (linoleic) acid series and the n-3 (linolenic) acid series, dietary fiber, and antioxidants are described as protective. But not all SFA act in the same way, while stearic acid is considered neutral, lauric acid (C12:0), muristic (C14:0), and palmitic acid (C16:0) produce the greatest atherogenic effect [61].