Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate storageassociatedchanges in the fatty acid profile (with GC and1H-NMR techniques) of oat-based gluten-free cookiesprepared with different fats: margarine (MAR), butter(BUT), lard (LAR), refined palm oil (RPO), refined palmoil with stearin (RPOS), and hydrogenated palm oil (HPO).
GC analysis indicated that palmitic and stearic acid werethe predominant saturated fatty acids (SFAs), regardless ofthe type of fat used. cis-Oleic acid represented the majormonounsaturated fatty acid (MUFA), while cis-linoleicacid was the most abundant polyunsaturated fatty acid(PUFA). After 6 months of storage, a significant decreasingtrend in SFA concentration was observed for LAR andRPOS cookies, while a decrease in MUFA concentrationwas observed only for HPO cookies. In fresh cookies andin cookies stored for 6 months, the contents of SFA,MUFA, and PUFA determined by GC were positivelycorrelated with those determined by 1H-NMR (r[0.90).

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