Fatty acid profile of processed foods in Greece with focus on trans fatty acids
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Journal of Consumer Protection and Food Safety Journal fu¨r Verbraucherschutz und Lebensmittelsicherheit
RESEARCH ARTICLE
Fatty acid profile of processed foods in Greece with focus on trans fatty acids Georgios Marakis1 · Charalambos Fotakis2,3 · Eirini Tsigarida1 · Spyridoula Mila1 · Leonidas Palilis1 · Stavroula Skoulika1 · Georgios Petropoulos1 · Andreas Papaioannou1 · Charalampos Proestos2 Received: 12 January 2020 / Revised: 15 May 2020 / Accepted: 3 June 2020 © Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2020
Abstract The adverse health effects of trans fatty acids (TFA) are well recognised. The Commission Regulation (EU) 2019/649 specifies that foods should not contain more than 2 g of industrially produced TFA (i-TFA) per 100 g of fat. This study aimed to investigate the fatty acid profile, with focus on TFA and i-TFA, of foods widely consumed in Greece that are purported to contain high TFA concentrations. Sweet and savoury (i.e. non-sweet), prepacked and non-prepacked (i.e. loose) processed foods (N = 140) were sampled. After lipid extraction, the fatty acid profile of each sample was determined by gas chromatography. Estimation of ruminant TFA (r-TFA) was based on butyric acid values. i-TFA was assessed after subtraction of r-TFA from total TFA. Both total and i-TFA contents of cakes, biscuits, croissants and doughnuts on average were low ( 1% of total fat (Kroustallaki et al. 2011).
2.2 Sample preparation All samples were analyzed as obtained (i.e. ready-to-eat), with the exception of frozen pizzas that were baked prior to analysis. Each sample was weighed and homogenized. After homogenization, the final sample was kept at 4 °C and analyzed within two days.
2.3 Determination of fat The total fat content of the samples was determined by the Soxhlet method, according to Shahidi (2003) and Min and Steenson (1998). In brief, prior to extraction, samples were dried and digested with 6 M HCL to release the bound lipids. The samples were afterwards subjected to semi-continuous Soxhlet extraction with petroleum ether for 6 h. Solvent was removed by a rotary evaporator until dryness and the total fat was measured and expressed as total fat (g/100 g food).
2.4 Lipid extraction for the determination of fatty acid methyl ester (FAME) profiles Fat was extracted under conditions to avoid a change in the FAME profile with a mixture of diethyl ether-petroleum ether (1:1), according to an in house method based on AOAC 966.06 and Roese-Gottlieb method (AOAC 905.02) (AOAC (Association of Official Analytical Chemists) 2005). In general, 5 g of sample were treated with NH3 solution 10% (v/v) and refluxed at 60 °C for 30 min. Afterwards, it was cooled,
Fatty acid profile of processed foods in Greece with focus on trans fatty acids Table 1 Contents of total fat (g/100 g food) and major fatty acid categories (g/100 g fatty acids) in various food groups (mean values and standard deviation) Foods
N
Savoury (i.e. non-sweet) foods and snacks Cheese pies (total) from bakeries Made with puff
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