The purpose of this study was to evaluate the presence of health-related lipid components in four bakery products, in particular trans fatty acids (TFA) and sterol oxidation products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. TFA were determined by silver ion thin-layer chromatography (TLC)-gas chromatography (GC), whereas sterol oxidation was assessed by GC and GC-MS determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02-3.13 g/100 g product), sterols (34.9-128.3 mg/100 g product) and 7-keto derivatives of sterols (1.88-3.14 mg/ kg product) varied considerably among samples. The supply of phytosterols (22.5-64.0 mg/100 g product) was not significant and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29-0.84%), except for brassicasterol (2.01-3.11%). The quality of ingredients/raw materials seem to have greatly influenced the fatty acid profile, stability, safety and quality of the final product; these ingredients should be chosen with extreme care, in order to decrease their potential negative health effects and to increase safety of these products.

Preliminary study on health-related lipid components of bakery products

CERCACI, LUISITO;RODRIGUEZ ESTRADA, MARIA TERESA;LERCKER, GIOVANNI
2006

Abstract

The purpose of this study was to evaluate the presence of health-related lipid components in four bakery products, in particular trans fatty acids (TFA) and sterol oxidation products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. TFA were determined by silver ion thin-layer chromatography (TLC)-gas chromatography (GC), whereas sterol oxidation was assessed by GC and GC-MS determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02-3.13 g/100 g product), sterols (34.9-128.3 mg/100 g product) and 7-keto derivatives of sterols (1.88-3.14 mg/ kg product) varied considerably among samples. The supply of phytosterols (22.5-64.0 mg/100 g product) was not significant and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29-0.84%), except for brassicasterol (2.01-3.11%). The quality of ingredients/raw materials seem to have greatly influenced the fatty acid profile, stability, safety and quality of the final product; these ingredients should be chosen with extreme care, in order to decrease their potential negative health effects and to increase safety of these products.
2006
L. Cercaci; A. Conchillo; M. T. Rodriguez-Estrada; D. Ansorena; I. Astiasarán; G. Lercker
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/25156
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