title: The change of fatty acids composition of Polish biscuits during storage.
abstract: Commercially available Polish biscuits were stored for 10months under different storage conditions i.e. in temperatures of 5°C and 20°C. The chemical quality alteration caused by chemical reactions occurring within biscuits were studied in terms of change of composition of fat extracted from studied samples in one-month intervals. Correlation of data from standard methods e.g. gas chromatography or classic titration with FT-IR spectroscopy, was followed by calculation of four statistical models that accurately predicted peroxide value, oxidative stability, polar fraction content and unsaturated trans fatty acid content in any samples. On the basis of data obtained, scheme of chemical reactions involved in oxidation process was suggested. A critical time of storage was proposed as an indicator of the period of the highest rate of chemical changes. Among factors considered to influence oxidative stability, the following had the greatest impact: initial water content, initial fat content, and time of storage.
authors.affiliation: Warsaw University of Life Sciences, Faculty of Food Sciences, Department of Organic and Food Chemistry, Nowoursynowska 159 C, 02-787 Warsaw, Poland. Electronic address: piotr_koczon@sggw.pl.
authors.forename: Piotr
authors.initials: P
authors.lastname: Koczoń
authors.affiliation: Warsaw University of Life Sciences, Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Nowoursynowska 159 C, 02-787 Warsaw, Poland.
authors.forename: Edyta
authors.initials: E
authors.lastname: Lipińska
authors.affiliation: Department of Ruminant Science, Department of Molecular Cytogenetics, West Pomeranian University of Technology in Szczecin, Doktora Judyma 10, 71-466 Szczecin, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Czerniawska-Piątkowska
authors.affiliation: Warsaw University of Life Sciences SGGW, Faculty of Veterinary Medicine, Department of Morphological Sciences, Warsaw, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Mikuła
authors.affiliation: Warsaw University of Life Sciences SGGW, Faculty of Veterinary Medicine, Department of Morphological Sciences, Warsaw, Poland.
authors.forename: Bartłomiej J
authors.initials: BJ
authors.lastname: Bartyzel
mesh_terms: D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005504:Food Analysis; D061353:Food Storage; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D011044:Poland; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature
chemical_list: D005227:Fatty Acids; D010545:Peroxides
keywords: Biscuits; Chemometry; Fatty acids; IR spectroscopy; Modeling; PLS