Grasas y Aceites, Vol 54, No 1 (2003)

Isomeric fatty acid composition of spanish commercial ice-creams


https://doi.org/10.3989/gya.2003.v54.i1.271

V. Griguol
Área de Nutrición y Bromatología. Facultad de Farmacia, Spain

I. M. Vicario
Área de Nutrición y Bromatología. Facultad de Farmacia, Spain

M. León
Instituto de la Grasa. CSIC, Spain

Abstract


Eight samples of different varieties of commercial ice-creams sold in Spain were analysed for their fatty acid composition, with relevance on their trans-fatty acid profile. Saturated fatty acids occurred in the largest proportions in all samples (mean=68,1%), followed by monounsaturated (mean=21,1%) and polyunsaturated fatty acids (mean=5,2%). Trans fatty acids were detected in all samples ranging from 0,5%-19%, mean value 5,7%. Statistical analysis (cluster analysis) based on their fatty acid profile (saturated, monounsaturated and polyunsaturated and trans fatty acids) showed three groups of samples, depending on the main source of fat employed.

Keywords


Gas chromatography; Ice-cream; Trans-fatty acids

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