| Abstract
| - The fatty acid compositions of 39 brands of cookies and bakery products were analyzed with specialattention to the their trans-fatty acid content. The average contents (percent w/w of the total fattyacids detected) for the different nutritional fractions were as follows: saturated fatty acids (SFA),49.43% (SD = 17.04); monounsaturated fatty acids (MUFA), 32.87% (SD = 10.94); polyunsaturatedfatty acids (PUFA), 12.48% (SD = 11.29); and trans-fatty acids (TFA), 5.20% (SD = 9.30), the meanfat content being 22.7% (SD = 7.4). C18:1t was the predominant trans isomer found in all of theanalyzed samples (mean = 4.04, SD = 8.46). Factor analysis performed on the fatty acid profileallowed a meaningful classification of the samples according to the main source of fat employed intheir elaboration. Four factors that explained 75% of the total variance were retained. According tothe results obtained, the fat used to elaborate the samples was mainly composed of vegetable andanimal fat, and only in a few samples were partially hydrogenated vegetable oils used as the mainsource of fat. Keywords: Capillary gas chromatography; fatty acid composition; trans-fatty acids; bakery; cookies
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