Fatty acid profile and trans fatty acids content in cereals and cereal bars from Polish market

• Autorzy: Paszczyk B. , Luczynska J. , Tonska E.

Warianty tytułu

PL

Profil kwasów tłuszczowych oraz zawartość izomerów trans w płatkach i batonikach zbożowych dostępnych na polskim rynku

• Języki publikacji: EN

Abstrakty

EN

This study was aimed at determining lipid content, fatty acid composition and trans isomers content in fat extracted from cereals and cereal bars. Cereals and cereal bars were analyzed by gas chromatography. Analyses showed that they were characterized by a diversified content of fat and composition of particular groups of fatty acids (saturated SFA, monounsaturated MUFA and polyunsaturated PUFA). Only oat flakes turned out to be a good source of PUFA (38.83% of total fatty acids). The remaining products contained more SFA (mean: 45.12% and 47.73% in cereals and 63.31% in cereal bars) than PUFA (mean: 12.24% and 16.73% in cereals and 7.83% in cereal bars). Lipid of all examined products contained trans isomers of C18:1 and C18:2 acids. In lipids of cereals, the total content of these isomers did not exceed 0.5% of the total fatty acids. A higher content of these isomers was found in cereal bars (0.45–3.15%).

PL

Celem badań było określenie zawartości lipidów oraz składu kwasów tłuszczowych i zawartości izomerów trans kwasów tłuszczowych w płatkach i batonikach zbożowych. Płatki i batoniki zbożowe analizowano metodą chromatografii gazowej. W badaniach wykazano, że badane produkty charakteryzowały się zróżnicowaną zawartością lipidów i zróżnicowanym składem poszczególnych grup kwasów tłuszczowych (nasyconych SFA, monoenowych MUFA i polienowych PUFA). Tylko płatki owsiane okazały się dobrym źródłem PUFA (38,83% w ogólnym składzie kwasów tłuszczowych). Pozostałe produkty zawierały więcej SFA (średnio: 45,12% i 47,73% w płatkach i 63,31% w batonikach zbożowych) niż PUFA (średnio: 12,24% i 16,73% płatki i 7,83% batoniki zbożowe). W lipidach wszystkich badanych produktów stwierdzono zawartość izomerów trans kwasu C18:1 i kwasu C18:2. W lipidach płatków całkowita zawartość tych izomerów nie przekracza 0,5% ogólnego składu kwasów tłuszczowych. Wyższe zawartości tych izomerów stwierdzono w batonikach zbożowych (0,45–3,15%).

Słowa kluczowe

EN

fatty acid profile; trans fatty acid; fatty acid content; lipid content; cereal; cereal bar; Polish market

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2017
• Tom: 32
• Numer: 4
• Opis fizyczny: p.733-743,ref.

Twórcy

autor

Paszczyk B.

• Chair of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, pl.Cieszynski 1, 10-957 Olsztyn, Poland

autor

Luczynska J.

• Chair of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Tonska E.

• Chair of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Bibliografia

• AKMAR Z.D., NORHAIZAN M.E., AZIMAH R., AZRINA A., CHAN Y.M. 2013. The trans fatty acids content of selected foods in Malaysia. Mal. J. Nutr., 19: 87–98.
• ARO A., AMARAL E., KESTELOOT H., RIMESTAD A., THAMM M., VAN POPPEL G. 1998. Trans fatty acids in French fries, soups and snacks from 14 European countries: the TRANSFAIR Study. J. Food Compos. Anal., 11: 170–177.
• ASCHERIO A., KATAN M.B., ZOCK P.L., STAMPFER M.J., WILLETT W.C. 1999. Trans fatty acids and coronary heart disease. N. Engl. J. Med., 340: 1994–1998.
• BAYARD C.C., WOLFF R.L. 1995. Trans-18:1 acids in French tub margarines and shortenings. Recent trends. J. Am. Oil Chem. Soc., 72: 1485–1489.
• CHRISTIE W.W. 1973. Lipid analysis. Isolation, separation, identification and structural analysis of lipids. Pergamon Press, Oxford, pp. 39–40.
• DAGLIOGLU O., TASAN M. TUNCEL B. 2000. Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas liquid chromatography. Eur. Food Res. Technol., 211: 41–44.
• DAGLIOGLU O., TASAN M., TUNCEL B. 2002. Determination of fatty acid composition and total trans fatty acids in cereal-based Turkish foods. Turk. J. Chem., 26: 705–710.
• DANIEWSKI M., JACÓRZYŃSKI B., MIELNICZUK E., PAWLICKA M., BALAS J. 1997. Determination of trans isomers of unsaturated fatty acids C18:1 and C18:2 in food products of market origin. Żyw. Człow. Metab., 24(2): 3–12. (in Polish; English abstract).
• DANIEWSKI M., MIELNICZUK E., JACÓRZYŃSKI B., PAWLICKA M., BALAS J. 1998. Fatty acids, in particular trans isomers content in food products. Żyw. Człow. Metab., 2: 133–151 (in Polish; English abstract).
• DANIEWSKI M., MIELNICZUK E., JACÓRZYŃSKI B., PAWLICKA M., BALAS J., FILIPEK A., GÓRNICKA M. 2000. Fatty acids in confectionary products. Rocz. PZH, 51: 361–377 (in Polish; English abstract).
• DAUQAN E.M.A., ABDULLAH SANI H.A., ABDULLAH A., KASIM Z.M. 2011. Fatty acids composition of four different vegetable oils (red palm olein, palm olein, corn oil and coconut oil) by gas chromatography. In 2nd International Conference on Chemistry and Chemical Engineering IPCBEE. 14, pp. 31–34), IACSIT Press, Singapore.
• DEFILIPPIS A.P., BLAHA M. J., JACOBSON T.A. 2010. Omega-3 fatty acids for cardiovascular disease prevention. Curr. Treat. Options Cardio. Med., 12: 365–380.
• DEREWIAKA D., GÓRSKA J. 2012. Characteristics of fats occurring in the selected cereal bars. Bromat. Chem. Toksykol., 45: 408–413 (in Polish; English abstract).
• DHAKA V., GULIA N., AHLAWAT K.S., KHATKAR B.S. 2011. Trans fats – sources, health risks and alternative approach – A review. J. Food Sci. Technol., 48(5): 534–541.
• GEBAUER S.K., PSOTA T.L., HARRIS W.S., KRIS-ETHERTON P.M. 2006. N-3 fatty acids dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. Am. J. Clin. Nutr., 83(suppl.): 1526–1535.
• KARBOWSKA J., KOCHAN Z. 2011. Trans-fatty acids – effects on coronary heart disease. Pol. Merk. Lek., XXXI(181): 56–59 (in Polish, English abstract).
• MAHESAR S.A., KANDHRO A.A., CERRETANI L., BENDINI L., SHERAZI S.T.H., BHANGER M.I. 2010. Determination of total trans fat content in Pakistani cereal-based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression. Food Chem., 123: 1289–1293.
• MARTIN C.A., CARAPELLI R.C., VISANTAINER J.V., MATSUSHITA M., EVELAZIO DE SOUZA N. 2005. Trans fatty acid content of Brazilian biscuits. Food Chem., 93: 445–448.
• MENSINK R.P., KATAN M.B. 1992. Effect of dietary fatty acids on blood lipids and lipoproteins. A meta-analysis of 27 Trials. Arterioscler. Thromb., 12: 911–919.
• MENSINK R.P., ZOCK P.L., KESTER A.D.M., KATAN M.B. 2003. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am. J. Clin. Nutr., 77: 1146–1155.
• MOZAFFARIAN D., KATAN M.B., ASCHERIO A., STAMPFER M.J., WILLETT W.C. 2006. Trans fatty acids and cardiovascular disease. N. Engl. J. Med., 354(15): 1601–1613.
• MOZAFFARIAN D., ARO A., WILLETT W.C. 2009. Health effects of trans-fatty acids: experimental and observational evidence. Eur. J. Clin. Nutr., 63: S5–S21.
• PASZCZYK B., ŁUCZYŃSKA J. 2013. Composition of fatty acids and trans isomers in hard and soft margarines. Bromat. Chem. Toksykol., 46: 234–240 (in Polish; English abstract).
• PASZCZYK B., ŻEGARSKA Z., BOREJSZO Z. 2007. Composition of fatty acids and trans isomers of fatty acids in fats of selected confectionary products. Żywność, Nauka, Technologia, Jakość, 53: 55–65 (in Polish; English abstract).
• Przygotowanie estrów metylowych kwasów tłuszczowych. PN-ISO 5509: 2001.
• ROE M., PINCHEN H., CHURCH S., ELAHI S., WALKER M., FARRON-WILSON M., BUTTRISS J., FINGLAS P. 2013. Trans fatty acids in a range of UK processed foods. Food Chem., 140: 427–431.
• STENDER S., DYERBERG J. 2004. Influence of trans fatty acids on health. Ann. Nutr. Metab., 48: 61–66.
• WAGNER K.H., PLASSER E., PROELL CH., KANZLER S. 2008. Comprehensive studies on the trans fatty acid content of Austrian foods. Convenience products, fast food and fats. Food Chem., 108: 1054–1060.
• WAGNER K.H., ALTER E., ELMADFA I. 2000. Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria. Eur. Food Res. Technol., 210: 237–241.
• WILLIAMS CH.M. 2000. Dietary fatty acids and human health. Ann. Zootech., 49: 165–180.
• ŻEGARSKA Z., BOREJSZO Z., PASZCZYK B. 2000. Unsaturated trans fatty acids in some domestic margarines. Natur. Sci., 7: 233–241.
• ŻEGARSKA Z., BOREJSZO Z. 2001. Trans fatty acid content of some food products in Poland. J. Food Lipids, 8: 271–279.
• ZOCK P.L., DE VRIES J.H., KATAN M.B. 1994. Impact of myristic acid versus palmitic acid on serum lipid and lipoprotein levels in healthy women and men. Arterioscler. Thromb. Vasc. Biol., 14: 567–57.