Changes in fatty acid profile of feta cheese including conjugated linoleic acid

Laskaridis, Kostas; Serafeimidou, Amalia; Zlatanos, Spiros; Gylou, Evgenia; Kontorepanidou, Evdokia; Sagredos, A. N.

doi:10.1002/jsfa.6018

Cited by 30 publications

(31 citation statements)

References 40 publications

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“…These results were also in agreement with those obtained by [31] for the transfer of C18:1 and C18:2 FA isomers from ewe's milk to Peccorino Toscano cheese. In addition, several authors [12,31,32] found that C18:2 cis-9, trans-11 isomer increased between 10% and 26% on total content of CLA during ripening of different cheeses, which is also compatible with our results. This CLA increase has been associated to hydrogen donors in processed cheese [33].…”

Section: Resultssupporting

confidence: 93%

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Variation of Fatty Acid Content in Zamorano-Type Ovine Cheese According to the Milk Conjugated Linoleic Acid Content

Fernández¹,

Arenas²,

Gonzalo

et al. 2015

J Adv Dairy Res

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A total of 30 Zamorano-type cheeses were manufactured in order to study the effects of milk conjugated linoleic acid (CLA) content, ripening time, and interactions between both effects on fatty acid (FA) profile. Cheeses elaborated from milk with a high CLA content showed higher contents of vaccenic, oleic, alpha-linolenic (ALA), CLA, monounsaturated (MUFA) and polyunsaturated (PUFA) FA, and lower contents of capric, lauric, myristic, palmitic, estearic, linoleic, and saturated (SFA) FA than cheese from milk with a low CLA content. Content of unsaturated C18 FA along with MUFA and PUFA groups increased throughout the ripening, while SFA content decreased. The interactions between milk CLA content and ripening time were significant for palmitic, linoleic, CLA, SFA, and omega-6/omega-3 ratio in Zamorano-type cheese. Decreases in cheese omega-6/omega-3 ratio were obtained from milk with a high CLA content; this ratio worsened over ripening in cheeses from low-CLA milk. In conclusion, these results emphasize the importance of the initial CLA content in milk with regard to improve the lipid profile in cheese for consumption.

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Section: Resultssupporting

confidence: 93%

“…The ratio omega-6/omega-3 increased (p<0.05) throughout the ripening in cheeses manufactured from milk with a low CLA content, and remained unchanged for medium CLA contents. These interactions have not been studied up to now and would explain some discrepancies about the CLA evolution over ripening found by several authors [12,31,32,34].…”

Section: Resultsmentioning

confidence: 95%

Variation of Fatty Acid Content in Zamorano-Type Ovine Cheese According to the Milk Conjugated Linoleic Acid Content

Fernández¹,

Arenas²,

Gonzalo

et al. 2015

J Adv Dairy Res

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“…In that study, SFA increased after 37 days of ageing and decreased thereafter, while MUFA and PUFA showed the opposite tendency (Laskaridis et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…Besides, Laskaridis et al . () reported that the CLA content of feta cheese decreased during 42 days of storage.…”

Section: Resultsmentioning

confidence: 97%

The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese

Fletouris

Govari

Botsoglou

2014

Int J of Dairy Tech

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In this study, changes in the fatty acid profile including conjugated linoleic acids (CLA) of grated Graviera Agraphon cheese packaged in modified atmosphere under retail display lighting for up to 60 days at 4°C, were determined. Saturated fatty acids increased, while monounsaturated and polyunsaturated fatty acids including CLA decreased by day 30 of storage and remained stable thereafter. In the aerobically packaged and light-exposed samples, lipid hydroperoxides increased by day 30 of storage and declined thereafter while malondialdehyde was increasing continuously during storage. Unlike the light-exposed modified atmosphere samples, these samples showed much lower hydroperoxide and malondialdehyde concentrations throughout storage.

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“…Afterwards, they are transported as free fatty acids to the liver where they are metabolized via mitochondrial β-oxidation without triglycerides resynthesize, acting as a quick energy source for cells. Furthermore, these short-chain fatty acids also play an interesting role on the sensory characteristics of cheeses due to their lower perception thresholds in comparison to longer-chain fatty acids (Laskaridis et al, 2013).…”

Section: Cheese Fatty Acid Contentmentioning

confidence: 99%

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Renes

Gómez‐Cortés

Fuente

et al. 2019

Food Research International

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The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses.

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Changes in fatty acid profile of feta cheese including conjugated linoleic acid

Abstract: CLA content significantly increased during the ripening stages and decreased during aging (P ≤ 0.05). CLA is not stable during manufacture and storage of feta cheese, a fact which should be resolved, since this biologically active substance can be obtained from the diet.

Cited by 30 publications

References 40 publications

Variation of Fatty Acid Content in Zamorano-Type Ovine Cheese According to the Milk Conjugated Linoleic Acid Content

Variation of Fatty Acid Content in Zamorano-Type Ovine Cheese According to the Milk Conjugated Linoleic Acid Content

The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

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