Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Abstract

Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342-347.We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

“…However, in ewe milk, β-carotene is fully converted into retinol, as mentioned previously. Finally, unlike previous reports (Lucas et al, 2006b(Lucas et al, , 2008a, no significant correlation was found between TEAC and α-tocopherol; the cheeses analyzed in the current trial did not show differences in α-tocopherol due to animal species, season, or ripening stage (Revilla et al, 2014).…”

“…In some cheeses, antioxidant activity has been correlated with contents of vitamin E and β-carotene (Lucas et al, 2006 a,b). In agreement with this, the summer cheeses in our trials were characterized by a higher content of vitamin A (Revilla et al, 2014). Moreover, previous works in similarly manufactured cheeses reported that summer cheeses had higher total contents of watersoluble peptides (Vivar-Quintana et al, 2009) and a lower fat content (González-Martín et al, 2011b).…”

“…Finally, no significant effect of species was observed (cow = 7,046 ± 1,252; ewe = 6,977 ± 1,419; goat = 7,078 ± 1,273 μmol of Trolox/mg of cheese), in agreement with the findings of Lucas et al (2006b), who used the FRAP assay method. The absence of differences in TEAC due to species is correlated with the absence of differences in the contents of vitamins A and E (Revilla et al, 2014) and in the values of soluble peptides (Vivar-Quintana et al, 2009).…”

“…All analyses were carried out in duplicate and the results are expressed in percent by weight. The concentrations of vitamin A (all trans retinol) and vitamin E in the cheeses were measured as described in Revilla et al (2014) and expressed in milligrams per 100 g of cheese.…”

The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

“…Research [ 5 , 16 , 17 , 18 ] indicates that the quality of raw milk is one of the main determinants of the value of dairy products, including curd cheese. Only high-quality raw milk with an appropriate chemical composition will result in a product with optimal nutritional value and health-promoting properties that fully meets consumer expectations [ 19 ].…”