Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin

Iris Lobos-Ortega, Isabel Revilla, María Inmaculada González-Martín, José Miguel Hernández-Hierro, Ana Vivar-Quintana and Claudio González-Pérez
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Iris Lobos-Ortega: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España
Isabel Revilla: Área de Tecnología de los Alimentos. Escuela Politécnica Superior de Zamora, Zamora. España
María Inmaculada González-Martín: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España
José Miguel Hernández-Hierro: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España
Ana Vivar-Quintana: Área de Tecnología de los Alimentos. Escuela Politécnica Superior de Zamora, Zamora. España
Claudio González-Pérez: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España

Czech Journal of Food Sciences, 2012, vol. 30, issue 3, 220-226

Abstract: The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow's, goat's, or ewe's milks, respectively. The contents in cow's, ewe's, and goat's milk, together with the ripening time and seasonality, were seen to have significant effects (P < 0.05) on the concentration of CLA. The Pearson correlation revealed an inverse correlation between the content of CLA and the % of cow's milk (r = -0.269, P < 0.01) and seasonality (r = -0.290, P < 0.01), and a direct correlation between CLA content and the % of ewe's milk (r = 0.312, P < 0.01) and the month of ripening (r = 0.188, P < 0.01).

Keywords: conjugated linoleic acid; cheese ripening; gas chromatography (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:415-2010-cjfs

DOI: 10.17221/415/2010-CJFS

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