Profiling of fatty acids and phenolic compounds in plant-based yogurts from the Greek market

Plant-based yogurts are rapidly emerging in the food market due to veganism, health and environmental issues. The aim of this work is the profiling of fatty acids (FAs) and phenolic compounds in plant-based yogurts from the Greek market. A fast liquid chromatography-high resolution mass spectrometry (LC-HRMS) method is applied for the determination of free fatty acids (FFAs) in plant-based yogurts, and a conventional gas chromatography-mass spectrometry method (GC-MS) for total FA composition. A UHPLC-Orbitrap MS method is employed for the determination of phenolic compounds too. Seven plant-based yogurts, including almond-, soy-, coconut-, and oat-based products, were analyzed. Regarding oat, almond, and soy yogurts, the major constituents were linoleic, oleic, palmitic and stearic acids in both FFAs and total FAs, while in coconut yogurts, lauric and myristic acids were also prominent, amounting to 73.8 % of total FAs and 20.1 % of FFAs. Bioactive saturated hydroxy FAs were detected in plant-based yogurts for the first time, with 6-hydroxypalmitic and 12-hydroxystearic acids being the most abundant. The phenolic profile in the tested samples was consistent with the phenolic composition of the raw ingredients used in the products, while a suspect screening approach enabled the semi-quantification of avenanthramides A, B, and C in oat-based yogurt. • Determination of free and hydroxy fatty acids in plant-based yogurts via LC-HRMS • Comparison of free FA and total FA composition in samples from the Greek market • Determination of phenolic compounds in plant-based yogurts via LC-Orbitrap MS • Suspect screening and semi-quantitation of avenanthramides in an oat-based yogurt