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

Alina Culetu; Valentin Ionescu; Maria Cristina Todasca; Denisa Eglantina Duta

doi:10.1007/s10068-019-00720-7

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

Food Sci Biotechnol. 2019 Dec 23;29(6):759-767. doi: 10.1007/s10068-019-00720-7. eCollection 2020 Jun.

Authors

Alina Culetu¹, Valentin Ionescu¹, Maria Cristina Todasca², Denisa Eglantina Duta¹

Affiliations

¹ National Institute of Research & Development for Food Bioresources - IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania.
² "C. Nenitescu" Organic Chemistry Department, Faculty of Applied Chemistry and Material Science, University Politehnica of Bucharest, 1-3 Gheorghe Polizu, 011061 Bucharest, Romania.

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).

Keywords: 1H-NMR; Fatty acids; GC; Oat-based gluten-free cookies; Storage.