Although not perceived as fatty foods by consumers, biscuits contain a consistent quantity of lipids. Since they are daily present in the diet, an experimental study was carried out with the aim of evaluating the quality of the lipid fraction of biscuits. Amounts of fat ranging from 75 to 231 g kg(-1), mainly constituted by refined vegetable oils and margarine, were present. A high variability in fatty acid composition was found and in some cases high amounts of trans isomers of unsaturated fatty acid were observed. In addition, HPSEC analysis of polar compounds indicated an extensive hydrolytic degradation of triacylglycerols and also a high level of oxidative degradation. The latter, demonstrated by means of the contemporary measure of oxidised triacylglycerols and of triacylglycerol oligopolymers, was comparable to that found in hydrogenated oils and fats.
Quality of the lipid fraction of Italian biscuits
CAPONIO, Francesco;SUMMO, CARMINE;PASQUALONE, Antonella
2006-01-01
Abstract
Although not perceived as fatty foods by consumers, biscuits contain a consistent quantity of lipids. Since they are daily present in the diet, an experimental study was carried out with the aim of evaluating the quality of the lipid fraction of biscuits. Amounts of fat ranging from 75 to 231 g kg(-1), mainly constituted by refined vegetable oils and margarine, were present. A high variability in fatty acid composition was found and in some cases high amounts of trans isomers of unsaturated fatty acid were observed. In addition, HPSEC analysis of polar compounds indicated an extensive hydrolytic degradation of triacylglycerols and also a high level of oxidative degradation. The latter, demonstrated by means of the contemporary measure of oxidised triacylglycerols and of triacylglycerol oligopolymers, was comparable to that found in hydrogenated oils and fats.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
