2012: No trans fatty acids in Spanish bakery products

Ansorena, Diana; Echarte, Andrea; Ollé, Rebeca; Astiasarán, Icíar

doi:10.1016/j.foodchem.2012.10.096

Cited by 41 publications

(24 citation statements)

References 18 publications

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“…Trans fatty acids (TFAs) are strongly correlated with an increased risk of many diseases, among them cardiovascular disease (Ansorena et al, 2013).…”

Section: Lipids In Bread Makingmentioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

156

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“…Trans fatty acids (TFAs) are strongly correlated with an increased risk of many diseases, among them cardiovascular disease (Ansorena et al, 2013).…”

Section: Lipids In Bread Makingmentioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

156

View full text Add to dashboard Cite

“…Fatty acid profile was obtained by gas chromatography FID detection, previous preparation of the fatty acid methyl esters, as described in Ansorena et al [27].…”

Section: Fatty Acids Determinationmentioning

confidence: 99%

Cholesterol and stigmasterol within a sunflower oil matrix: Thermal degradation and oxysterols formation

et al. 2015

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The characteristics of the lipid matrix surrounding sterols exert a great influence in their thermal oxidation process. The objective of this work was to assess the oxidation susceptibility of equal amounts of cholesterol and stigmasterol within a sunflower oil lipid matrix (ratio 1:1:200) during heating (180 ºC, 0 to 180 min). Remaining percentage of sterols was determined and seven sterol oxidation products (SOPs) were analyzed for each type of sterol along the heating treatment. Evolution of the fatty acid profile and vitamin E content of the oil was also studied. Overall oxidation status of the model system was assessed by means of Peroxide Value (PV) and TBARS. PV remained constant from 30 min onwards and TBARS continued increasing along the whole heating treatment.Degradation of both cholesterol and stigmasterol fitted a first order curve (R 2 = 0.937 and 0.883, respectively), with very similar degradation constants (0.004 min -1 and 0.005 min -1 , respectively). However, higher concentrations of oxidation products were found from cholesterol (79 µg/mg) than from stigmasterol (53 µg/mg) at the end of the heating treatment. Profile of individual oxidation products was similar for both sterols, except for the fact that no 25-hydroxystigmasterol was detected. 7α-hydroxy and 7-ketoderivatives were the most abundant SOPs at the end of the treatment. PUFA and vitamin E suffered a significant degradation along the process, which was correlated to sterols oxidation.

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“…using shea fat). The tendency has been observed for a few years despite the fact there are no legal regulations concerning the content of TFA in a majority of the world countries (Ansorena et al, 2013;IMACE..., 2016;Richter et al, 2009;Roe et al, 2013;Wagner et al, 2008;WHO, 2015).…”

Section: Resultsmentioning

confidence: 99%