A comparative study of fatty acid composition and CLA concentration in commercial cheeses

Prandini, Aldo; Sigolo, Samantha; Piva, G.

doi:10.1016/j.jfca.2010.04.004

Cited by 80 publications

(80 citation statements)

References 32 publications

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“…The predominating MUFA in fat extracted from the cheeses was oleic acid (c-9 C18:1) with the content ranging from 16.14 to 19.71 g/100 g FA. These values were consistent with those determined in Italian 'soft' cheeses made of milk of other ruminants (sheep and goat) (Prandini et al, 2011), but 9-16% lower compared to commercial samples of 'hard' cow's milk cheeses from Poland and from Italy (Prandini et al, 2007;Rutkowska et al, 2009).…”

Section: Resultssupporting

confidence: 88%

“…Several surveys presented results of FA composition comparison in cheeses produced from milk of different ruminant species: sheep, goat, and cow (Aguilar et al, 2014;Prandini, Sigolo, & Piva, 2011). While, other reports were focused on FAs of traditional (national) cheeses made of cow, buffalo, or sheep milk (Bergamo, Fedele, Iannibelli, & Marzillo, 2003;De Noni & Battelli, 2008;Prandini, Sigolo, Tansini, Brogna, & Piva, 2007;Zlatanos, Laskaridis, Feist, & Sagredos, 2002) as well as popular hard cheeses produced from cow milk (Rutkowska, Sadowska, Tabaszewska, & Stołyhwo, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Adamska

Rasińska

Rutkowska

et al. 2017

CyTA - Journal of Food

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Fatty acid (FA) profiles of two types of soft rennet cheeses made of cow's milk (eight samples of Camembert-type and six samples of Brie-type cheese) available on the Polish market in the winter season were studied. The cheeses differed in fat content: 13.07-33.81% in Camembert type and 22.05-36.0% in Brie type. In total, 36 FAs were identified in the cheeses: saturated FAs, short-chain saturated FAs (SCSFAs), monounsaturated FAs, polyunsaturated FAs, and odd-and branched-chain FAs (OBCFAs). The cheeses contained substantial amounts of SCSFAs and OBCFAs. They differed significantly only in the contents of palmitoleic acid (C16:1 n-7) and of five FAs belonging to OBCFAs. There are more differences among cheeses of the same type like Camembert or Brie which derive from the geographical origin. Results underline the importance of Brie-and Camembert-type cheeses as natural sources of FAs beneficial for human health.Perfil de ácidos grasos de quesos comerciales tipo Camembert y tipo Brie destinados al mercado de Polonia RESUMENEl presente estudio examinó los perfiles de ácidos grasos (AG) de dos variedades de quesos suaves elaborados con leche de vaca y preparados con cuajo (8 muestras del queso tipo Camembert y 6 muestras del queso tipo Brie) destinadas al mercado de Polonia durante los meses de invierno. Ambos tipos de queso presentaron diferencias en el contenido graso: 13,07-33,81% en el tipo Camembert y 22,05-36,0% en el tipo Brie. En los quesos analizados se identificó un total de 36 AG, a saber: AG saturados, AG de cadena corta (AGCC), AG monoinsaturados (AGMI), AG poliinsaturados (AGPI) y AG de cadena impar y ramificada (AGCIR). Asimismo, se detectó una cantidad sustancial de AGCC y AGCIR, presentándose diferencias significativas sólo en el contenido de ácido palmitoleico (C16:1 n-7) y en cinco AG vinculados al AGCIR. Se constató que existen mayores diferencias entre las muestras de quesos de la misma variedad, como tipo Camembert o tipo Brie, las cuales pueden ser atribuidas a su origen geográfico. Los resultados obtenidos recalcan la importancia que reviste el consumo de quesos tipo Brie y tipo Camembert como fuentes naturales de AG beneficiosos para la salud humana. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Adamska

Rasińska

Rutkowska

et al. 2017

CyTA - Journal of Food

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“…The former are considered as proatherogenic (favouring the adhesion of lipids to cells of the immunological and circulatory system), and the latter as anti atherogenic (inhibiting the aggregation of plaque and diminishing the levels of esterified fatty acid, cholesterol, and phospholipids, thereby preventing the appearance of micro-and macrocoronary diseases) (Prandini et al, 2011). TI expresses the tendency to form clots in the blood vessels.…”

Section: Indexes Of Lipid Qualitymentioning

confidence: 99%

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

et al. 2018

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This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.

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“…The comparison between cheeses obtained from milk of the same ruminant species but by different production technologies revealed significant differences in the FA profiles but not in the CLA level. This suggested that the factors involved in the cheese-making process, such as heat treatment of milk and/or curd, the addition of starter cultures, and ripening conditions, do not generally affect the CLA content in milk fat (Prandini et al 2011).…”

mentioning

confidence: 99%

Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin

Lobos-Ortega¹,

Revilla²,

González-Martín³

et al. 2012

Czech J. Food Sci.

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Lobos-Ortega I., Revilla I., González-Martín M.I., Hernández-Hierro J.M., Vivar-Quintana A., González-Pérez G. (2012): Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening. Czech J. Food Sci., 30: 221-227.The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow's, goat's, or ewe's milks, respectively. The contents in cow's, ewe's, and goat's milk, together with the ripening time and seasonality, were seen to have significant effects (P < 0.05) on the concentration of CLA. The Pearson correlation revealed an inverse correlation between the content of CLA and the % of cow's milk (r = -0.269, P < 0.01) and seasonality (r = -0.290, P < 0.01), and a direct correlation between CLA content and the % of ewe's milk (r = 0.312, P < 0.01) and the month of ripening (r = 0.188, P < 0.01).

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A comparative study of fatty acid composition and CLA concentration in commercial cheeses

Cited by 80 publications

References 32 publications

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin

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