title: Fatty acids including trans content of commercial bakery products manufactured in Spain.
abstract: Fifteen samples of the most common industrial bakery products sold in Spain were analyzed for their fatty acid composition. Saturated fatty acids occurred in the largest proportions in all samples (mean = 52.8%), followed by monounsaturated (mean = 23.5%) and polyunsaturated fatty acids (mean = 17.2%). A small percentage of trans fatty acids, which were found in all samples, showed a mean value of 5.7%. According to their fatty acid composition, that is, their saturated, monounsaturated, and polyunsaturated fatty acid contents, the statistical analysis (discriminant analysis) showed three groups of samples, suggesting that the fat incorporated in these samples was obtained from different sources.
authors.affiliation: Department of Nutrition and Food Science, Avinguda Joan XXIII s/n, Barcelona, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Parcerisa
authors.forename: R
authors.initials: R
authors.lastname: Codony
authors.forename: J
authors.initials: J
authors.lastname: Boatella
authors.forename: M
authors.initials: M
authors.lastname: Rafecas
mesh_terms: D002849:Chromatography, Gas; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005504:Food Analysis; D013030:Spain; D013237:Stereoisomerism
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated