Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products
Year: 2024
Type: article
Abstract: This study reports an approach combining the use of tocols and fatty acids as variables able to separate different bakery products with respect to the oil/fat used as ingredient. Twelve biscuits made with different fats/oils were analysed for their tocol and fatty acid profiles. Principal Component Analysis (PCA) was used to classify samples according to their fat/oil ingredients on the basis of the different analysed profiles. By using tocols and fatty acids as variables, the PCA found three components able to explain approximately 71% of the total variance and proved useful in characterizing products made with different fats/oils as ingredients. The tested approach was fully validated on thirty-three commercial bakery products made with different fats/oils to verify the information given in the food label.
Source: Italian Journal of Food Science
Institutions: University of Molise, University of Ferrara
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,100
OpenAlex ID: W4403924108