Isomeric fatty acid composition of spanish commercial ice-creams

V. Griguol; I. M. Vicario; M. León

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

Isomeric fatty acid composition of spanish commercial ice-creams

Authors

V. Griguol Área de Nutrición y Bromatología. Facultad de Farmacia
I. M. Vicario Área de Nutrición y Bromatología. Facultad de Farmacia
M. León Instituto de la Grasa. CSIC

DOI:

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

Keywords:

Gas chromatography, Ice-cream, Trans-fatty acids

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.

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Published

2003-03-30

How to Cite

Griguol V, Vicario IM, León M. Isomeric fatty acid composition of spanish commercial ice-creams. Grasas aceites [Internet]. 2003Mar.30 [cited 2024Apr.20];54(1):19-23. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/271

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Issue

Vol. 54 No. 1 (2003)

Section

Research

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