title: Preliminary study on health-related lipid components of bakery products.
abstract: The purpose of this study was to evaluate the presence of health-related lipid components, in particular trans fatty acids and sterol oxidation products, in four bakery products. Both types of components are known for their adverse biological effects, especially the increase of atherogenic risk, and therefore it is advisable to monitor their presence in food products. Trans fatty acids were determined by silver-ion thin-layer chromatography-gas chromatography, whereas sterol oxidation was assessed by gas chromatography and gas chromatography-mass spectrometry determination of 7-keto derivatives (tracers of sterol oxidation). The amount of trans fatty acids (0.02 to 3.13 g/100 g of product), sterols (34.9 to 128.3 mg/100 g of product), and 7-keto derivatives of sterols (1.88 to 3.14 mg/kg of product) varied considerably among samples. The supply of phytosterols (22.5 to 64.0 mg/100 g of product) was not significant, and the extent of oxidation of most phytosterols to its corresponding 7-keto derivative was low (0.29 to 0.84%), except for that of brassicasterol (2.01 to 3.11%). The quality of ingredients and raw materials seems to have greatly influenced the fatty acid profile, stability, safety, and quality of the final product; these ingredients should be chosen with extreme care to decrease their potential negative health effects and to increase safety of these products.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale G. Fanin, 40, 1-40127 Bologna, Italy.
authors.forename: Luisito
authors.initials: L
authors.lastname: Cercaci
authors.forename: Ana
authors.initials: A
authors.lastname: Conchillo
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Rodriguez-Estrada
authors.forename: Diana
authors.initials: D
authors.lastname: Ansorena
authors.forename: Iciar
authors.initials: I
authors.lastname: Astiasarán
authors.forename: Giovanni
authors.initials: G
authors.lastname: Lercker
mesh_terms: D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D003257:Consumer Product Safety; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D010084:Oxidation-Reduction; D010840:Phytosterols / Q000032:analysis*; D013261:Sterols / Q000009:adverse effects / Q000032:analysis*; D044242:Trans Fatty Acids / Q000009:adverse effects / Q000032:analysis*
chemical_list: D010840:Phytosterols; D013261:Sterols; D044242:Trans Fatty Acids