Multivariate Characterization of the Fatty Acid Profile of Spanish Cookies and Bakery Products

Abstract

The fatty acid compositions of 39 brands of cookies and bakery products were analyzed with special attention to the their trans-fatty acid content. The average contents (percent w/w of the total fatty acids detected) for the different nutritional fractions were as follows: saturated fatty acids (SFA), 49.43% (SD = 17.04); monounsaturated fatty acids (MUFA), 32.87% (SD = 10.94); polyunsaturated fatty acids (PUFA), 12.48% (SD = 11.29); and trans-fatty acids (TFA), 5.20% (SD = 9.30), the mean fat content being 22.7% (SD = 7.4). C18:1t was the predominant trans isomer found in all of the analyzed samples (mean = 4.04, SD = 8.46). Factor analysis performed on the fatty acid profile allowed a meaningful classification of the samples according to the main source of fat employed in their elaboration. Four factors that explained 75% of the total variance were retained. According to the results obtained, the fat used to elaborate the samples was mainly composed of vegetable and animal fat, and only in a few samples were partially hydrogenated vegetable oils used as the main source of fat.

2012: No trans fatty acids in Spanish bakery products

“…Only slightly lower values were found in premium brands compared to store brands for two of the products (sobaos and chocolate nut spreads), leading to conclude that the brand seems not to be a relevant factor to be taken into account when evaluating the TFA in bakery products. Comparing these average data with those shown in Spanish food composition tables obtained within the TRANSFAIR study (Moreiras, Carbajal, Cabrera & Cuadrado, 1999) and other works on Spanish bakery products (Parcerisa, Codony, Boatella & Rafecas, 1999;Vicario, Griguol & Leon-Camacho, 2003) a great decrease can be observed.…”

“…Thus, the sum of TFA and SFA reached values around 11.6-16.9g/100g product. Vicario et al (2003) analyzing the fatty acid profile of Spanish bakery products (croissant, chocolate cake, sponge cakes, swiss rolls and swiss rolls with chocolate)…”

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

“…Also, there was a marginal decrease in linolenic acid content upon storage. Vicario and Viviana (2003) reported a higher content of saturated fatty acid i.e. palmitic, stearic and oleic acids in butter cookies.…”

Dietary Intake of Trans Fatty Acids in Children Aged 4–5 in Spain: The INMA Cohort Study

“…Furthermore, an overestimation of total and industrial TFA intakes may have occurred in our study since the industrial TFA content in some foods (e.g., margarine) may have decreased during the last few years in Spain [19]. However, the food composition table primarily used was revised in 2015 [17], but some additional information was published between 2003 and 2011 [19,20,21,22], which may have led to an overestimation if compared to the current industrial TFA content of commercial products. Nevertheless, the data in our study was obtained between 2009 and 2012 and the internal validity of our study should not be affected by the latest changes in TFA contents.…”

“…Nutrient values were primarily obtained from food composition tables from the US Department of Agriculture [17], other published sources reporting information on TFA content in Spanish foods and other sources with detailed information for total, industrial and natural TFA in foods [18,19,20,21,22]. We calculated the usual daily nutrient intakes for each child by multiplying the frequency of the use of each food item by the nutrient content of the portion size specified in the FFQ.…”