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Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses

Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses The aim of this study was to evaluate the composition and nutritional quality of fat in three Protected Designation of Origin (PDO) ewe’s milk Portuguese cheeses: Azeitão, Nisa and Évora. Fatty acid (FA) composition of cheeses and raw milks was determined by gas chromatography (GC) and individual conjugated linoleic acid (CLA) isomers were analyzed by Ag+-HPLC. Fat from Azeitão, Nisa and Évora cheeses showed some differences in FA composition, in particular for oleic acid contents: 15.4, 17.1 and 19.7 g·100 g−1 of FA, respectively, for Azeitão, Évora and Nisa cheeses with extended ripening. Also, some differences were observed in CLA isomer contents, with values for total CLA reaching 1.15 g·100 g−1 of FA for Nisa cheeses, while Azeitão cheeses revealed lower levels for total CLA (0.90 g·100 g−1 of FA). Values for oleic and stearic acids, monounsaturated fatty acids (MUFA) and CLA were significantly higher for Nisa cheeses. Also, significant differences were found between milk and cheese samples, especially for MUFA (21.0 g·100 g−1 of FA for milk and 17.5 g·100 g−1 of FA for 3-month-old cheese) and trans fatty acids (TFA), with 3.98 g·100 g−1 of FA for milk and 4.57 g·100 g−1 of FA for 3-month-old cheeses from Azeitão. The two major CLA isomers (cis-9, trans-11 and trans-7, cis-9) also seem to be affected by the processing of milk into cheese, particularly for Nisa cheeses, as suggested by the significant differences obtained for cis-9, trans-11 levels (68.7 mg·g−1 of fat for milk and 73.8 mg·g−1 of fat for 3-monthold cheeses) and for trans-7, cis-9 levels (15.8 mg·g−1 of fat for milk and 10.1 mg·g−1 of fat for 3-month-old cheeses). In addition, the relatively high contents of CLA and low values of the n-6/ n-3 ratio suggest good health-related parameters. However, the values of 0.06 obtained for the relation polyunsaturated/saturated fatty acids (PUFA/SFA index) were consistently below the recommended guidelines for the human diet (0.45). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2008032
Publisher site
See Article on Publisher Site

Abstract

The aim of this study was to evaluate the composition and nutritional quality of fat in three Protected Designation of Origin (PDO) ewe’s milk Portuguese cheeses: Azeitão, Nisa and Évora. Fatty acid (FA) composition of cheeses and raw milks was determined by gas chromatography (GC) and individual conjugated linoleic acid (CLA) isomers were analyzed by Ag+-HPLC. Fat from Azeitão, Nisa and Évora cheeses showed some differences in FA composition, in particular for oleic acid contents: 15.4, 17.1 and 19.7 g·100 g−1 of FA, respectively, for Azeitão, Évora and Nisa cheeses with extended ripening. Also, some differences were observed in CLA isomer contents, with values for total CLA reaching 1.15 g·100 g−1 of FA for Nisa cheeses, while Azeitão cheeses revealed lower levels for total CLA (0.90 g·100 g−1 of FA). Values for oleic and stearic acids, monounsaturated fatty acids (MUFA) and CLA were significantly higher for Nisa cheeses. Also, significant differences were found between milk and cheese samples, especially for MUFA (21.0 g·100 g−1 of FA for milk and 17.5 g·100 g−1 of FA for 3-month-old cheese) and trans fatty acids (TFA), with 3.98 g·100 g−1 of FA for milk and 4.57 g·100 g−1 of FA for 3-month-old cheeses from Azeitão. The two major CLA isomers (cis-9, trans-11 and trans-7, cis-9) also seem to be affected by the processing of milk into cheese, particularly for Nisa cheeses, as suggested by the significant differences obtained for cis-9, trans-11 levels (68.7 mg·g−1 of fat for milk and 73.8 mg·g−1 of fat for 3-monthold cheeses) and for trans-7, cis-9 levels (15.8 mg·g−1 of fat for milk and 10.1 mg·g−1 of fat for 3-month-old cheeses). In addition, the relatively high contents of CLA and low values of the n-6/ n-3 ratio suggest good health-related parameters. However, the values of 0.06 obtained for the relation polyunsaturated/saturated fatty acids (PUFA/SFA index) were consistently below the recommended guidelines for the human diet (0.45).

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References