Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (<i>Salvia hispanica</i>L.) oil

Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad; Khan, Imran; Shahbaz, Muhammad; Mahmud, Athar; Tayyab, Muhammad

doi:10.1111/jfpp.13566

Cited by 23 publications

(17 citation statements)

References 44 publications

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“…To counteract this effect, some experiments have been performed to increase the n-3 fatty acid content offering fresh forage-based diets [10] or by implementing grazing feeding systems [3,4,11] to ruminants. Besides, the incorporation of seeds, microalgae [12], fish [13], and seed oil’s [14,15,16,17] supplements in the diet, has positively impacted n-3 fatty acid content of ruminants’ milk.…”

Section: Introductionmentioning

confidence: 99%

“…Plenty of secondary metabolites have been described for AF, e.g., quercetin, gallic acid (GA), catechin, and epicatechin [21,23]. These compounds are known as modulators of different physiological processes, as antioxidants, anti-inflammatory, and anti-bacterial properties [17,21,24]. We hypothesized that AF pods as supplement into the feed of dairy goats, increased the presence of bioactive compounds and antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

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Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Delgadillo-Puga

Cuchillo-Hilario

León-Ortiz

et al. 2019

Animals

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Simple SummaryThe study aimed to describe the fatty acids, polyphenols, and antioxidant activity of goat’s milk from five different feeding systems: Grazing; conventional diet; and conventional diet supplemented with 10, 20, and 30 percent of Acacia farnesiana pods. Conventional diet showed the highest content of polyunsaturated fatty acids while grazing showed the healthiest fatty acid profile. Similarly, grazing and A. farnesiana boosted the polyphenol content. A. farnesiana pod meal inclusion in the goats’ diets increased the selective presence of bioactive compounds and the antioxidant activity of goat’s milk while cholesterol content was reduced.AbstractBackground: Research efforts have focused on the evaluation of the bioactive quality of animal products (milk, cheese, meat, and other by-products) contrasting various feeding strategies coming from different ecological zones. The study aimed to describe the fatty acids (FA), polyphenols (P), bioactive compounds (BC), and antioxidant activity (AA) of goat’s milk. Methods: Dairy goats were fed with five systems: (1) Grazing; (2) conventional diet (CD); (3) CD + 10% of Acacia farnesiana (AF) pods; (4) CD + 20% AF; and (5) CD + 30% AF. The fatty acid profile, health promoting and thrombogenic indexes were calculated. Milk extracts were evaluated by HPLC to determent phenolic compounds (gallic, caffeic, chlorogenic, and ferulic acids, catechin, epicatechin, and quercetin). Antioxidant activity of goat’s milk extract was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) assays. Results: Conventional diet showed the highest content of polyunsaturated fatty acids while grazing showed the best n-6:n-3 and the linoleic:alpha linolenic acid ratio. Similarly, grazing and AF boosted the polyphenol content. Conclusions: Acacia farnesiana inclusion in the goats’ diets increased the presence of bioactive compounds and the antioxidant activity while diminishing the cholesterol content of goat’s milk.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Delgadillo-Puga

Cuchillo-Hilario

León-Ortiz

et al. 2019

Animals

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“…Milk fat replacement with vegetable oils has aimed to improve the fatty acid profile of cheese. Ullah et al (2018) fortified cheddar cheese with chia oil, finding a decrease in cholesterol content and an increase in ALA fatty acid. Regarding sensory quality, the authors found that there is an adequate acceptance of the fortified cheese compared to the unfortified product regarding odor and flavor attributes, when total cheese fat content is composed by 7.5% of chia oil and 92.5% of milk fat.…”

Section: Cheese Fortification By Direct Incorporation Of Oils and Oilmentioning

confidence: 97%

“…The use of dairy products as a means of transporting active compounds provides greater added value to its already recognized high nutritional quality (Lacroix et al, 2013). For example, several studies have been carried out fortifying different types of cheese by including vegetable oils in order to improve their nutritional quality by modifying their lipid profile (Achachlouei et al, 2013; Bermúdez-Aguirre & Barbosa-C anovas Gustavo V., 2011; Ullah et al, 2018). Through these fortified products, the consumption of UFA can increase preventing different diseases in the population such as CVD (Han et al, 2015).…”

Section: Cheese As a Food Matrix For The Ufa Inclusionmentioning

confidence: 99%

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Villamil

Guzmán

Ojeda-Arredondo

et al. 2021

Heliyon

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Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.

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“…The content of ALA increased from 0.5 to 12.5 per cent, while in 90 days ripened cheese, cholesterol concentration decreased from 119 to 92 mg/100 g, with lower concentration of organic acids. Chlorogenic acid, caffeic acid, quercetin, phenolic glycoside‐k and phenolic glycoside‐Q were 0.15, 0.26, 0.62, 1.55 and 1.97 mg/mL, respectively (Ullah et al , 2018). Health benefits associated with the consumption of fortified foods have been scientifically established, thereby increasing the demand for these foods throughout the world.…”

Section: Chia As a Food Fortificantmentioning

confidence: 99%

Chia (Salvia hispanica L.) – a rediscovered ancient grain, from Aztecs to food laboratories

Kaur

Bains

2019

NFS

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Purpose The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the nutritive value and health benefits of chia, as well as its use as a food fortificant. Design/methodology/approach Published literature on the nutritive value and therapeutic properties of chia has been reviewed. Findings Chia, an ancient grain, belongs to the mint family (Lamiaceae) and was cultivated in Mexico and Guatemala by the Mayas and Aztecs of a pre-Columbian era. In addition to being gluten-free, chia seeds are concentrated source of omega-3 fatty acids (mainly α-linolenic acid), fiber (insoluble) and polyphenolic compounds (myricetin, quercetin, kaempferol, chlorogenic and caffeic acids), which were found to be comparatively higher than many other grains, cereals and oily seeds. Chia supplementation has potential to lower incidence of cardiovascular disease, obesity, hypertension, cancer, diabetes, pruritus and celiac disease. Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, such as bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry. Originality/value With advancement in nutrition research, chia would have a great future perspective as feed, food and medicine. However, further research is needed to validate the potential therapeutic effect of chia supplementation on human health.

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

Cited by 23 publications

References 44 publications

Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Chia (Salvia hispanica L.) – a rediscovered ancient grain, from Aztecs to food laboratories

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