Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1 H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and...

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Bibliographic Details
Published in:Food science and biotechnology 2020, 29(6), , pp.759-767
Main Authors: Culetu, Alina, Ionescu, Valentin, Todasca, Maria Cristina, Duta, Denisa Eglantina
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Cookies
Edible oils
Fats
Fatty acids
Food Science
Gluten
Linoleic acid
Margarine
NMR
Nuclear magnetic resonance
Nutrition
Oleic acid
Palm oil
Polyunsaturated fatty acids
Stearic acid
Stearin
Vegetable oils
식품과학
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Summary:This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1 H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis -Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis -linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6 months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6 months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1 H-NMR ( r  > 0.90).
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-019-00720-7