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Open AccessArticle

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

Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università di Palermo, Viale delle Scienze, I-90128 Palermo, Italy
Author to whom correspondence should be addressed.
Foods 2018, 7(6), 95;
Received: 7 May 2018 / Revised: 5 June 2018 / Accepted: 19 June 2018 / Published: 20 June 2018
(This article belongs to the Special Issue Gluten Free Foods)
The aim of this study (first analytical approach) was to obtain data concerning 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 composition was determined by Gaschromatography (GC–MS) Monounsaturated fatty acids (MUFAs) were found to be the major constituents (57%), followed by saturated fatty acids (SFAs) (30%), and polyunsaturated fatty acid (13%). Only 15 of the 35 gluten-free samples analyzed appeared to provide adequate energy intake, while, in 11 samples, saturated fatty acids were found to supply more energy than that recommended by the European Food Safety Authority EFSA. Moreover, data analyses showed that, although gluten-free commercial products are high added-value foods, industrial products in many cases contain palm and palm kernel oils, whereas the local producers generally use the finest raw materials, such as olive oil. View Full-Text
Keywords: gluten-free foods; fatty acids; GC–MS; celiac gluten-free foods; fatty acids; GC–MS; celiac
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Maggio, A.; Orecchio, S. Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People. Foods 2018, 7, 95.

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