Preprint Article Version 1 This version is not peer-reviewed

Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

Version 1 : Received: 8 June 2018 / Approved: 8 June 2018 / Online: 8 June 2018 (16:20:20 CEST)

A peer-reviewed article of this Preprint also exists.

Maggio, A.; Orecchio, S. Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People. Foods 2018, 7, 95. Maggio, A.; Orecchio, S. Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People. Foods 2018, 7, 95.

Journal reference: Foods 2018, 7, 95
DOI: 10.3390/foods7060095

Abstract

The aim of this study (first analytical approach) was to obtain data on the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid content was determined by GC-MS. The monounsaturated fatty acids (MUFAs) are the major constitutes (57%) of the fatty acids pool followed by saturated fatty acids (SFAs) (30%) and polyunsaturated fatty acid (13%). Only fifteen, of the thirty-five gluten free samples analyzed, provide adequate energy intake, while in eleven samples, saturated fatty acids take more energy than that recommended by EFSA. It has emerged that local producers generally use the finest raw materials (olive oil, etc.) compared to the industries which, as has been pointed out, in many cases use palm and palm kernel oils although gluten free commercial products are high added value foods, expensive and intended for a particularly sensitive public.

Subject Areas

gluten-free foods, fatty acids, GC-MS, celiac

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