This study reports an approach combining the use of tocols and fatty acids as variables to separate different bakery products with respect to the oil/fat used as ingredients. The tocol and fatty acid profiles were investigated in 12 biscuits prepared with different fats/oils. Based on different profiles, principal component analysis (PCA) was used to classify samples according to their fat/oil ingredients. The PCA found three components that are able to explain approximately 71% of total variance, and it proved useful in characterizing products. The tested approach was validated on 33 commercial bakery products prepared with different fats/oils to verify the information mentioned on food labels.
Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products
Fratianni A.
;Avino P.;Notardonato I.;Panfili G.
2024-01-01
Abstract
This study reports an approach combining the use of tocols and fatty acids as variables to separate different bakery products with respect to the oil/fat used as ingredients. The tocol and fatty acid profiles were investigated in 12 biscuits prepared with different fats/oils. Based on different profiles, principal component analysis (PCA) was used to classify samples according to their fat/oil ingredients. The PCA found three components that are able to explain approximately 71% of total variance, and it proved useful in characterizing products. The tested approach was validated on 33 commercial bakery products prepared with different fats/oils to verify the information mentioned on food labels.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
