## Results and Discussion
### Fatty Acid Composition and Cholesterol Content  
The total proportion of saturated, monounsaturated and polyunsaturated fatty acids in the dried murta was 21.72 \(\pm\) 1.49, 15.58 \(\pm\) 0.32 and 59.63 \(\pm\) 0.31 g/100 g of total fatty acids, respectively. The predominant fatty acids in this fruit were linoleic (C18:2n-6) and oleic acid (C18:1n-9). [PERSON] et al. (2018) and [PERSON] (2018) also reported that linoleic acid was the most abundant fatty acid in murta. Moreover, [PERSON] et al. (2018) reported that the major fatty acids in some northern berry were linoleic and linolenic acids. Therefore, the fatty acid profile observed in the present study was similar to those reported in previous studies. Table 5 shows the fatty acid composition and cholesterol content of frankfurters of each treatment. The fatty acids C12:0, C13:0, C15:0, C17:0, C20:3n-6 and C22:6n-3 were excluded for presented a minor content in all the samples (less 0.05%). In all the treatments, the principal fatty acids in quantitative terms were oleic acid (C18:1n-9), followed by palmitic acid (C16:0), stearic acid (C18:0) and linoleic acid (C18:2n-6). The sum of these four fatty acids represented more than 96% of the total fatty acids identified in all samples. These four main fatty acid and their contents agree with the results found by [PERSON] et al. (2018). The antioxidant reformulation did not influence the content of oleic and palmitic acids (\(p\geq 0.05\)), while decrease the stearic acid and increase the linoleic acid amounts in comparison with control samples. In the saturated fatty acids (SFA), the frankfurter reformulated with murta also presented the lowest values of the miristic (C14:0) acid. As aforementioned, the oil of murta are characterized by high amounts of unsaturated fatty acids, mainly linoleic acid (88.2%) and oleic acid (7.7%) ([PERSON] et al., 2018), and as expected, the frankfurters formulated with murta promoted an increase in the linoleic acid content compared to those found in T0 and T1 (\(p\leq 0.05\)) and reflected the characteristic fatty acid composition of the type of ingredients used on the frankfurter formulation. In this study, it was observed higher content of C16:1n-7 and \(9t\),\(11t\)-C18:2 in the frankfurters from chemical antioxidant treatment than control and murta. However, it is important to highlight that these fatty acids represent only 2.07% of lipids composition, and also that the variation, although significant, was minimal (0.01% in \(9t\),\(11t\)-C18:2 and 0.03% in C16:1n-7). In the n-3 polyunsaturated fatty acids (PUFA), control and murta frankfurters presented the highest content of \(\alpha\)-linolenic (C18:3n-3) and cis-11,14,17-eicosatrienoic (C20:3n-3). On the other hand, various groups of fatty acids are considered of interest by relationship with human health. One of them is _trans_ fatty acids (TFA). Numerous clinical studies  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameter *} & \multicolumn{4}{c}{**Treatments 1**} & \multirow{2}{*}{\(p\)-Value**} \\ \cline{2-2} \cline{4-5}  & **T0** & **T1** & **T2** & \\ \hline \multicolumn{5}{c}{**Fatty Acids (\% of Total FAME)**} \\ \hline C14:0 & 1.42 \(\pm\) 0.03 1 ** & 1.31 \(\pm\) 0.01 1 ** & 0.000 \\ C16:0 & 25.86 \(\pm\) 0.61 & 25.60 \(\pm\) 0.02 & 26.08 \(\pm\) 0.61 & 0.275 \\ C16:1n-7 & 0.99 \(\pm\) 0.01 1 ** & 1.02 \(\pm\) 0.02 1 ** & 0.98 \(\pm\) 0.03 1 ** & 0.022 \\ C17:1n-7 & 0.11 \(\pm\) 0.02 & 0.11 \(\pm\) 0.001 1 ** & 0.11 \(\pm\) 0.02 & 0.960 \\ C18:0 & 13.32 \(\pm\) 0.61 1 ** & 12.81 \(\pm\) 0.01 1 ** & 0.28 \(\pm\) 0.03 1 ** & 0.007 \\ C18:1n-9 & 45.68 \(\pm\) 1.00 & 45.99 \(\pm\) 0.02 1 ** & 45.95 \(\pm\) 0.61 & 0.665 \\ C18:2n-6 & 11.63 \(\pm\) 0.32 1 ** & 1.80 \(\pm\) 0.12 1 ** & 0.013 \\ C18:1n-9 & 45.68 \(\pm\) 1.00 & 45.99 \(\pm\) 0.02 1 **have confirmed that TFA would be responsible for an increased risk of heart disease more than any other macronutrient compared on a per-calorie basis [55].