Fatty acids including trans content of commercial bakery products manufactured in Spain

Fifteen samples of the most common industrial bakery products sold in Spain were analyzed for their fatty acid composition. Saturated fatty acids occu rred in the largest proportions in all samples (mean = 52.8%), followed by monounsaturated (mean = 23.5%) and polyunsaturated fatty acids (mean = 17.2 %). A small percentage of trans fatty acids, which were found in all sample s, showed a mean value of 5.7%. According to their fatty acid composition, that is, their saturated, monounsaturated, and polyunsaturated fatty acid c ontents, the statistical analysis (discriminant analysis) showed three grou ps of samples, suggesting that the fat incorporated in these samples was ob tained from different sources.