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Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

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Abstract

This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis-Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis-linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6 months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6 months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1H-NMR (r > 0.90).

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Acknowledgements

This work was supported by a grant from the Romanian National Authority for Scientific Research (CNDI-UEFISCDI, Project Number 111/2012) and by a grant from the Ministry of Research and Innovation through Program 1—Development of the National R&D System, Subprogram 1.2—Institutional Performance—Projects for Excellence Financing in RDI (Project No. 26 PFE/17.10.2018).

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Authors and Affiliations

  1. National Institute of Research & Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintila Street, 021102, Bucharest, Romania

    Alina Culetu, Valentin Ionescu & Denisa Eglantina Duta

  2. “C. Nenitescu” Organic Chemistry Department, Faculty of Applied Chemistry and Material Science, University Politehnica of Bucharest, 1-3 Gheorghe Polizu, 011061, Bucharest, Romania

    Maria Cristina Todasca

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  1. Alina Culetu
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  2. Valentin Ionescu
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  3. Maria Cristina Todasca
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  4. Denisa Eglantina Duta
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Correspondence to Denisa Eglantina Duta.

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Culetu, A., Ionescu, V., Todasca, M.C. et al. Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats. Food Sci Biotechnol 29, 759–767 (2020). https://doi.org/10.1007/s10068-019-00720-7

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