Dear Josefa,
Thank you for clarifying the issue to me.
So we are talking about the non-esterified fatty acids naturally present in food, and not how we express fatty acid data in food composition databases/tables.
Do you have any references to the content of non-esterified fatty acids in food?
Thanks,
Anders
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of [log in to unmask]
Sent: 04 April 2013 13:06
To: [log in to unmask]
Subject: Re: non-esterified fatty acid concentration
Dear Colleague
Most fatty acids in food are esterified to be water soluble; non esterified fatty acid may be present in foods as a consequence of ripening and due to the lipase and microorganisms lypolitical effect. As an example, in ripened cheese, the non esterified fraction which is only 2% is due to the action of the lypasa from milk and from cheese microorganisms during the ripening, they make free fatty acids that contribute to smell of the product. So data about fatty acids composition you can find in food composition databases/tables are mainly from fatty acids that were esterified in food.
JOSEFA RUBIO MAÑAS
Unidad de Coordinación Científica
Agencia Española de Seguridad Alimentaria y Nutrición (AESAN)
Spanish Agency for Food Safety & Nutrition
Calle Alcalá, 56. 28014 MADRID
Tel: +34 913380257; Fax: +34 913380561
De: Food Composition Discussion Group [mailto:[log in to unmask]] En nombre de Haytowitz, David
Enviado el: miércoles, 03 de abril de 2013 23:36
Para: [log in to unmask]
Asunto: non-esterified fatty acid concentration
Hello:
We got a request asking if we had anything on the non-esterified fatty acid concentration of foods. Also, if anyone is working in this area.
Thank you,
David
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* David B. Haytowitz * U.S. Department of Agriculture *
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* 301-504-0714 * Nutrient Data Laboratory *
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