Evaluation of the antioxidant properties and oxidative stability of <scp>P</scp>ecorino cheese made from the raw milk of ewes fed <i><scp>R</scp>osmarinus officinalis </i><scp>L</scp>. leaves

Branciari, Raffaella; Ranucci, David; Trabalza‐Marinucci, Massimo; Codini, Michela; Orrù, Mara; Ortenzi, Roberta; Forte, Claudio; Ceccarini, Maria Rachele; Valiani, Andrea

doi:10.1111/ijfs.12712

Cited by 49 publications

(47 citation statements)

References 26 publications

(35 reference statements)

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“…Chemical composition of T 1 and T 30 cheese was not affected by dietary integration with DOP. This result is in agreement with those obtained in dairy sheep (Abbeddou et al, 2011a;Branciari et al, 2014).…”

supporting

confidence: 93%

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Castellani

Vitali

Bernardi

et al. 2017

Journal of Dairy Science

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This study aimed to evaluate the effect of dietary integration of dried olive pomace (DOP), a by-product of olive oil separation, on nutritional and aromatic properties of milk and cheese. Twenty dairy cows were divided into 2 groups that were balanced for milk yield, parity, and days in milk. The control group was fed a conventional diet (20 kg of dry matter/head per day), whereas the experimental group (EG) received the conventional diet supplemented with DOP as 10% of dry matter. During the trial, milk yield was recorded and the samples of milk, cheese, total mixed rations, and DOP were collected and analyzed to determine the chemical-nutritional composition and aromatic profile. Atherogenic and thrombogenic indices were calculated on the basis of the fatty acid (FA) profile of milk and cheese. Data were analyzed according to the mixed model for milk yield and chemical composition, including cows nested within treatment as a random effect, whereas the general linear model was used for the analysis of cheese parameters. Differences were assessed by Tukey's test. The EG diet had a lower content of palmitic, stearic, and linoleic acids and a higher level of oleic acid compared with the control. Dietary DOP integration did not affect milk yield and composition with the exception of protein content, which was greater in EG and significantly affected by diet and period. Instead, period was found to be significant for fat and casein in both groups. Dietary supplementation with DOP modified the FA profile of milk and cheese. There was a decrease in short- and medium-chain FA, but significance was achieved only for palmitic acid. The stearic, isomer trans of oleic (in particular vaccenic acid), oleic, and isomer trans of linoleic acids significantly increased. Monounsaturated FA increased in EG milk and cheese and saturated FA were significantly lower, whereas no difference was marked between the groups regarding level of polyunsaturated FA. Supplementation with DOP reduced atherogenic and thrombogenic indices and increased conjugated linoleic acid in both milk and cheese. The free fatty acids, ketones, lactones, esters, and phenylalanine catabolites were increased in raw milk, whereas only leucine metabolism was affected by diet in pasteurized milk cheese at both 1 and 30 d of ripening. The present results pointed out that DOP supplementation may improve the nutritional and nutraceutical properties and modify the aroma of milk and derived cheese.

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supporting

confidence: 93%

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Castellani

Vitali

Bernardi

et al. 2017

Journal of Dairy Science

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“…The total phenolic content (TPC) of commercial and Umbrian LBB extract was determined using the Folin-Ciocalteu colorimetric method described by Rashidinejad et al [16] with modifications [17]. Gallic acid stock solution (5 mg/mL) and working standard concentrations of 0, 10, 25, 50, 100, 250, and 500 μ g/mL were prepared in deionized water.…”

Section: Methodsmentioning

confidence: 99%

In VitroProtective Effects ofLycium barbarumBerries Cultivated in Umbria (Italy) on Human Hepatocellular Carcinoma Cells

Ceccarini

Vannini

Cataldi

et al. 2016

BioMed Research International

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Lycium barbarum is a famous plant in the traditional Chinese medicine. The plant is known to have health-promoting bioactive components. The properties of Lycium barbarum berries cultivated in Umbria (Italy) and their effect on human hepatocellular carcinoma cells (HepG2) have been investigated in this work. The obtained results demonstrated that the Lycium barbarum berries from Umbria region display high antioxidant properties evaluated by total phenolic content and ORAC method, on hydrophilic and lipophilic fractions. Moreover, on HepG2 cell line Lycium barbarum berries extract did not change cell viability analyzed by MTT and Trypan blue exclusion assay and did not induce genotoxic effect analyzed by comet assay. Furthermore, it was demonstrated, for the first time, that the berries extract showed a protective effect on DNA damage, expressed as antigenotoxic activity in vitro. Finally, Lycium barbarum berries extract was able to modulate the expression of genes involved in oxidative stress, proliferation, apoptosis, and cancer. In particular, downexpression of genes involved in tumor migration and invasion (CCL5), in increased risk of metastasis and antiapoptotic signal (DUSP1), and in carcinogenesis (GPx-3 and PTGS1), together with overexpression of tumor suppressor gene (MT3), suggested that Umbrian Lycium barbarum berries could play a protective role against hepatocellular carcinoma.

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“…Enrichment of foods of animal origin with phenolic compounds of rosemary has been determined (Banon, Mendez, & Almela, ); however, little is known regarding the supplementation of antioxidant in cheese through chia oil. Branciari et al () supplemented the feed of sheep with rosemary leaves, and total phenolic contents and antioxidant properties of experimental cheese were greater than control with significant inhibition of lipid peroxidation in cheese matrix. Feeding of dairy goats fed on a high polyphenol diet and increased the total phenolic contents of cheese (Hilario, Puga, Ocana, & Romo, ).…”

Section: Resultsmentioning

confidence: 99%

“…Some plants are regarded significant because of their antioxidant activity(Bozin, Mimica-Dukic, Samojlik, & Jovin, 2007). Enrichment of foods of animal origin with phenolic compounds of rosemary has been determined(Banon, Mendez, & Almela, 2012); however, little is known regarding the supplementation of antioxidant in cheese through chia oil Branciari et al (2014). supplemented the feed of sheep with rosemary leaves, and total phenolic contents and antioxidant properties of experimental cheese were greater than control with significant inhibition of lipid peroxidation in cheese matrix.…”

mentioning

confidence: 99%

Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanicaL.) oil

Ullah

Nadeem

Imran³

et al. 2018

J Food Process Preserv

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Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil, i.e., 2.5, 5, 7.5, and 10% (T1, T2, T3, and T4). Cheese prepared from 100% milk fat served as control, ripened at 6 °C for 90 days. Concentration of α‐linolenic acid in control and T3 was 0.51 and 12.55%. HPLC characterization revealed the concentrations of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside‐k, and phenolic glycoside‐Q in T3 were 0.15, 0.26, 0.62, 1.55, and 1.97 mg/mL. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100 g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil. Practical applications Health benefits associated with the intake of omega fatty acids and natural antioxidants are scientifically established, demand for functional foods is increasing throughout the world. Cheddar cheese can be supplemented with chia oil to enhance the concentration of beneficial omega fatty acids and phenolic compounds.

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Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves

Cited by 49 publications

References 26 publications

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

In VitroProtective Effects ofLycium barbarumBerries Cultivated in Umbria (Italy) on Human Hepatocellular Carcinoma Cells

Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanicaL.) oil

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