Isomeric fatty acid composition of spanish commercial ice-creams
DOI:
https://doi.org/10.3989/gya.2003.v54.i1.271Keywords:
Gas chromatography, Ice-cream, Trans-fatty acidsAbstract
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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