Fatty acid composition including trans-fatty acids in selected cereal-based baked snacks from Lebanon
2015
Habbal, Mohammad Zouheir | Toufeili, I. | Zuheir Habbal, M. | Nasreddine, Lara M. | Department of Nutrition and Food Sciences | Pathology and Laboratory Medicine | Faculty of Agricultural and Food Sciences (FAFS) | Faculty of Medicine (FM) | American University of Beirut
Ten samples of biscuits (including plain, whole meal, cream-filled and chocolate-coated), 7 samples of cakes (including plain, chocolate and cream-filled), 4 samples of wafers (including plain, chocolate-filled, coated and chocolate-filled) and 3 samples of croissants (including plain and chocolate-filled) were collected from Lebanon, in 2006, and analyzed for their fatty acid composition including trans fatty acids (TFA) by AgNO3-thin layer chromatography and gas chromatography. All samples contained TFA ranging between 0.7 and 25.8g/100g fat and 20 out of the 24 analyzed samples contained more than 2% TFA on fat basis. The ratios of trans 18:1/(trans 18:2+trans 18:3) ranged between 4 and 15.3 thereby indicating formulation of the products with partially hydrogenated oils. The content of TFA in the samples showed similarities to those reported in similar product categories in developing countries. This study is the first to report data on the levels and spectrum of TFA in snack products in Lebanon and underlines the importance of developing effective policies for reducing the intake of TFA by populations in the Middle East. © 2015 Elsevier Inc.
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