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Fatty Acid Composition of Non-Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Fatty acids in each neutral lipid (NL) class from non-starch (NSL) and starch lipids (SL) were quantified in maize and rye flours, and sourdough—to ascertain the effect of mixing, and between sourdough and broa (a traditional Portuguese sourdough bread)—to assess the effect of fermentation. Maize and rye flour lipid extracts showed distinct fatty acid profiles. Maize flour exhibited a higher amount of most fatty acid species and of total NL—where triacylglycerols (TAG) and free fatty acids (FA) represented the dominant NL. The fatty acid profiles varied throughout breadmaking (i.e. from the mixture of flours with water, through fermentation until baking): in NSL, the highest concentrations were found in the flour mixture (i.e. 59 % of maize and 41 % of rye flour) or sourdough, whereas in SL they were found in broa; additionally, SL levels increased, and NSL levels decreased during dough preparation and baking. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the major fatty acids in all food items. Cumulative percentages of C16:0, C18:1 and C18:2 in NSL and SL were over 81 and 75 %, respectively, in the flour mixture, 86 and 66 % in sourdough, and 83 and 82 % in broa. In particular, C18:2 accounted for 52 % of the total fatty acids. The content of sterol esters remained essentially constant throughout fermentation and baking; those of TAG decreased from flours to fermentation, while diacylglycerol and monoacylglycerol increased; the NL fractions were essentially unaffected by baking, yet their FA contents increased.

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Abbreviations

ACN:DB:

Number of acyl group carbons: number of double bonds

B:

Broa

BL:

Bound lipid(s)

C:

Cholesterol(s)

CE:

Cholesterol ester(s)

CHCl3 :

Chloroform

DAG:

Diacylglycerol(s)

ELSD:

Evaporative light scattering detector/detection

F:

Blend of maize and rye flours

FA:

Free fatty acid(s)

FAME:

Fatty acid methyl esters(s)

FID:

Flame ionization detector/detection

FL:

Free lipids

GC:

Gas chromatography

GLC:

Gas–liquid chromatography

GL:

Glycolipids

HCl:

Hydrochloric acid

HPLC:

High-performance liquid chromatography

ISTD:

Internal standard

LOX:

Lipoxygenase(s)

M:

Maize flour

MAG:

Monoacylglycerol(s)

MeOH:

Methanol

MTBE:

Methyl-tert-butyl ether

MUFA:

Monounsaturated fatty acid(s)

NaOMe:

Sodium methoxide

NIP:

Non-identified peak(s)

NL:

Neutral/simple lipids

NP:

Normal-phase

NSL:

Non-starch lipids

PCA:

Principal component analysis

PhL:

Phospholipids

PL:

Polar lipids

PTFE:

Polytetrafluoroethylene (Teflon)

PUFA:

Polyunsaturated fatty acid(s)

R:

Rye flour

RCF:

Response correction factor(s)

RRT:

Relative retention time

S:

Free sterol(s)

SFA:

Saturated fatty acid(s)

So:

Sourdough

SE:

Sterol ester(s)

SL:

Starch lipids

SPE:

Solid-phase extraction

TAG:

Triacylglycerol(s)

TNL:

Total neutral lipids

TL:

Total lipids

UFA:

Unsaturated fatty acid(s)

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Acknowledgments

Several members of the Regional Directorate of Agriculture of Entre-Douro-e-Minho (DRAEDM, Portugal) and several local farmers are hereby gratefully acknowledged for their cooperation, on a volunteer basis, in supplying samples for analysis. Financial support for author J. M. R. was provided by a Ph.D. fellowship (PRAXIS XXI—ref. PRAXIS XXI/BD/16060/98), administered by Fundação para a Ciência e a Tecnologia (Portugal) and supervised by author F. X. M. Partial financial support was received within program PAMAF—IED, through research grant “Pão de milho: caracterização do processo tradicional de produção e melhoramento tecnológico” (ref. PAMAF 1022), administered by Ministério da Agricultura, Desenvolvimento Rural e Pescas (Portugal) and coordinated by author F. X. M. Author F. X. M. also acknowledges DFES (Finland), and CBQF (Portugal) to a much lesser extent for making available analytical equipment for performance of the experimental work described.

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Authors and Affiliations

  1. CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072, Porto, Portugal

    João M. Rocha

  2. Department of Food and Environmental Sciences, University of Helsinki, P. O. Box 27, Latokartanonkaari 11, 00014, Helsinki, Finland

    João M. Rocha & Paavo J. Kalo

  3. Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, 1349-017, Lisboa, Portugal

    João M. Rocha

  4. Departamento de Fitotecnia, Pólo de Mitra, Escola de Ciências e Tecnologia, Universidade de Évora, Apartado 94, 7002-554, Évora, Portugal

    João M. Rocha

  5. Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    F. Xavier Malcata

  6. CEBAL-Centro de Biotecnologia Agrícola e Agro-alimentar do Baixo Alentejo e Litoral, Rua Pedro Soares, Apartado 6158, 7801-908, Beja, Portugal

    F. Xavier Malcata

  7. CICECO-Centre for Research in Ceramics and Composite Materials, University of Aveiro, 3810-193, Aveiro, Portugal

    F. Xavier Malcata

Authors
  1. João M. Rocha
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  2. Paavo J. Kalo
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  3. F. Xavier Malcata
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Corresponding author

Correspondence to F. Xavier Malcata.

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Rocha, J.M., Kalo, P.J. & Malcata, F.X. Fatty Acid Composition of Non-Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread. J Am Oil Chem Soc 89, 2025–2045 (2012). https://doi.org/10.1007/s11746-012-2110-2

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  • DOI: https://doi.org/10.1007/s11746-012-2110-2

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