Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Romano, Raffaele; Giordano, A.; Chianese, Lina; Addeo, Francesco; Musso, S. Spagna

doi:10.1016/j.jfca.2010.10.004

Cited by 31 publications

(14 citation statements)

References 26 publications

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“…Twenty-four fatty acids were identified and quantified in cheese fat (Table 3). In decreasing order, palmitic (C16:0), oleic (C18:1 n-9cis), myristic (C14:0) and stearic (C18:0) fatty acids were the most concentrated in all treatments, consistent with the trend observed by Romano et al (2011) when evaluating MBC. Conversely, (Bergamo et al, 2003) and Martini et al (2016) observed a different order; C16:0 > C18:1 > C18:0 > C14:0.…”

Section: Fatty Acid Compositionsupporting

confidence: 84%

“…In this study, rumenic acid varied between 68-71% of the total CLA. Previous work indicated that the C18:2 cis-9 trans-11 content in mozzarella cheese can account for more than 80% of the CLA in milk (Romano et al, 2011), but factors, such as milk origin and processing, may determine variations (Martini et al, 2016;Ruiz et al, 2016).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

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Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

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Section: Fatty Acid Compositionsupporting

confidence: 84%

Section: Fatty Acid Compositionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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“…Determination of triglycerides present in the hemp oil was carried out according to the method described by Romano et al (), with some modifications. A solution of 0.25% oil in hexane was prepared and vortexed for a few minutes.…”

Section: Methodsmentioning

confidence: 99%

Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil

Aiello

Pizzolongo

Scognamiglio

et al. 2020

Int J of Food Sci Tech

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Summary The increase in the popularity of hemp‐based products is mainly linked to the presence of non‐psychoactive cannabinoids that provide relief from aches, pain and anxiety. In this study, hemp seed oils were produced by two innovative and environmentally friendly extraction techniques: supercritical and liquid carbon dioxide (CO2) extraction. The chemical composition of the two oils was analysed and compared with that of a control oil obtained by solvent (n‐hexane) extraction. Both oils obtained by liquid and supercritical CO2 extraction presented interesting compositions: they contained large amounts of cannabinoids, polyphenols and tocopherols and were less oxidised than the control and contained a large amount of hexanal, which provided a pleasant aroma. The maximum cannabinoid content was found in the oil obtained by liquid CO2 extraction (71.51 mg of cannabidiol per kg of oil and 113.92 mg of cannabinol per kg of oil). Carotenoids were prevalent in the oil obtained by supercritical CO2 extraction (61.00 mg kg−1 of oil).

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“…The determination of the acidic fraction was performed by analysing the fatty acid methyl esters (FAMEs) obtained after trans‐esterification (EEC, 1991; Romano et al , 2011). A 1% solution of oleoresin in hexane was prepared, and 300 µL of a 2 N KOH solution in methanol was added to 1 mL of this solution.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide

Romano

Aiello

Pizzolongo

et al. 2020

Int J of Food Sci Tech

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Tomato waste is characterised by high amounts of bioactive compounds, such as carotenoids, polyphenols and essential fatty acids. In this work, oleoresins were produced from tomato waste (skins + seeds) and skins using carbon dioxide under liquid and supercritical conditions. The use of ethanol as a co-solvent was also evaluated. Compositions of the oleoresins were analysed and compared to oleoresin obtained by means of an organic solvent, which was used as the control. Oleoresin extraction from the waste by liquid and supercritical CO 2 provided the highest yields (12.5%-12.9%). The extracts obtained from the skins with supercritical CO 2 without ethanol had the highest content of aand c-tocopherols (80 and 575 mg/ 100 g oleoresin, respectively), while lycopene and b-carotene were found at 205 and 75 mg/100 g oleoresin, respectively. The highest quantity of polyphenols (9305 mg GAE/100 g oleoresin) was found in the oleoresin extracted from skin by supercritical CO 2 with ethanol. All oleoresins were characterised by a high antioxidant activity, which improved with the synergy of carotenoids, tocopherols and polyphenols.

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Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese

Cited by 31 publications

References 26 publications

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil

Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide

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