Fatty acid profile of biscuits and salty snacks consumed by Brazilian college students (original) (raw)
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Fatty acid composition including trans-fatty acids in salty snack food from the Serbian market
The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5–49.3 %). The trans-FAs elaidic (C18:1-9t) and linolelaidic FAs (18:2-9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1–4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.
Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market
Journal of The Serbian Chemical Society, 2018
The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5-49.3 %). The trans-FAs elaidic (C18:1-9t) and linolelaidic FAs (18:2-9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1-4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.
Trans fatty acids in commercial cookies and biscuits: An update of Portuguese market
Food Control, 2015
Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006e2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis-unsaturated fats, as generally recommended.
Trans fatty acids in the Portuguese food market
Food Control, 2016
Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples were categorized as margarines and shortenings (n ¼ 16), spreadable chocolate fats (n ¼ 6), fried potatoes and chips (n ¼ 25), industrial bakery (n ¼ 4), breakfast cereals (n ¼ 3), pastry products (n ¼ 120), seasonings (n ¼ 5), instant soups (n ¼ 5), instant desserts (n ¼ 6), chocolate snacks (n ¼ 4), microwave popcorn (n ¼ 4), cookies, biscuits and wafers (n ¼ 53), and fast-food (n ¼ 13), with butter (n ¼ 4) included for comparison purposes. TFA were quantified by gas chromatography. Total TFA content in the fat ranged from 0.06% to 30.2% (average 1.9%), with the highest average values in the "biscuits, wafers and cookies" group (3.4% TFA), followed by the pastry group (2.0%). Fifty samples (19%) had TFA superior to 2% in the fat. These findings highlight there is still much need for improvement in terms of the TFA content in Portuguese foods, particularly in traditional pastry.
Composition of fatty acids in selected sorts of biscuits, offered for children
Acta Alimentaria, 2012
The fatty acid (FA) composition, especially total trans-fatty acids (TFA) content in 12 assortments of biscuits offered for children, produced by four different companies, were determined by gas chromatography. Total fat content of the biscuit samples ranged from 2.2 to 22.8 g/100 g of product. The major FAs were palmitic C16:0, oleic C18:1, and linoleic C18:2 acids. Depending on the biscuit type, the total saturated fatty acids (SFA) content was between 14.8% and 60%, total monoenoic FA (MUFA) 32.4% and 57.5%, and polyenoic FA (PUFA) 5.8% and 26.8%. The results of the examination of total FA composition of samples have shown a very large variation in the content of TFA in the biscuits produced by different plants. The total FA content ranged from 0.5 to 8.8%. The levels of TFA in studied biscuits offered for children were relatively low by comparison with products from other countries. According to the regulatory approach daniSh Veterinary and Food adMiniStration , the levels of TFA in examined samples did not exceed the limited value of 2 g/100 g of product. Furthermore, these contents of TFA are conforming to the requirements under European Union Food Law.
European Food Research and Technology, 2000
In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C 16 : 0 , C 18 : 0 , trans C 18 : 1 , C 18 : 1 , trans C 18 : 2 and C 18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9-29.0%, sesame 15.0-23.1%, baby 3.0-30.5%, oat 17.6-22.4%, cocoa 1.5-22.9% and finger 1.0-24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.
Several studies have reported an association between consumption of trans fatty acids and risk of cardiovascular disease (CVD). These fatty acids enter the human diet most commonly as byproducts of hydrogenation of polyunsaturated fats. The amount of trans fats in foods exhibit great variation, due to dierences in hydrogenation methods and intensity. In order to quantify the level of trans fats available in widely consumed commercial food items in Argentina, we measured total fat, saturated fat, and the trans fatty acid elaidic acid in 46 food items. As an example from most common items, total fat was 2.0±3.4% in sliced bread, 2.9±25% in cookies and crackers, 50±80% in margarines, 85% in butter, and 34±39% in snack products. In the same items, content of the trans fatty acid elaidic acid was: 2.35±27.7% in sliced bread, 2.85±28.95% in cookies and crackers, 18.15±31.84% in margarines, 4.63% in butter, and 0±10.58% in snacks. In order to compare the results on the fatty-acid composition by using dierent analysis methods, the same food items mentioned were analyzed in a column of lower polarity and shorter length, and we found trans fatty acids were masked by cis unsaturated fatty acids. A comparison with available data from similar products from other parts of the world indicates that Argentinian products in the categories studied have higher content of trans fatty acids. #
An update on processed foods: Relationship between salt, saturated and trans fatty acids contents
Food chemistry, 2018
To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.
Food and Nutrition Sciences, 2013
Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.
International journal of food sciences and nutrition, 2016
Studies have reported the relationship between the excessive intake of saturated fatty acids (SFA) and trans fatty acids (t-FA) and an increased risk of cardiovascular disease. Since 2006, the MERCOSUR countries require that the mandatory nutrition labeling should include information not only about the content of SFA but also about the content of t-FA. This does not apply to fractionated products at the point of retail, such as bakery products. This paper aimed to determine the total fat content and the fatty acid profile in unpackaged traditional bakery products (breads, biscuits and pastries) in Santa Fe, Argentina. Except for French bread, the contribution of t-FA and SFA to the total FA consumption from baked products was high. On the other hand, due to the high variability detected in the FA composition of bakery products between bakeries, it would be necessary to implement regulations making nutrition labeling mandatory in these products.