Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

Hirigoyen, D.; Santos, R. de los; Calvo, M. F.; Revello, Álvaro González; Constantin, Marian

doi:10.3989/gya.1217172

Cited by 9 publications

(11 citation statements)

References 20 publications

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“…In the raw, pasteurised and UHT bovine milk analysed by Pestana et al (2015), the n-6/n-3 ratio was 3.51, 3.47 and 3.49, respectively. The n-6/n-3 ratio in the 'Colonia' cheeses produced from cow milk in the autumn was 3.29 and 4.47 in the cheeses produced in the spring (Hirigoyen et al 2018). According to data in the literature (Wijendran & Hayes 2004;Simopoulos 2008), an adequate intake of both n-6 and n-3 fatty acids is essential for good health and for lowering the risk of cardiovascular disease and type 2 diabetes.…”

Section: Resultsmentioning

confidence: 99%

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Paszczyk¹,

Łuczyńska²

2020

Czech J. Food Sci.

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The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g–1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P < 0.05), but the fat from the UHT milks (3.32 mg g–1 fat) had the lowest content. <br /><br />

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Section: Resultsmentioning

confidence: 99%

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Paszczyk¹,

Łuczyńska²

2020

Czech J. Food Sci.

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“…In fresh goat cheeses analyzed by Cossignani et al [50], the n-6/n-3 ratio was 7.0, and in goat semi-hard cheeses, it was 3.3. According to Hirigoyen et al [51], the n-6/n-3 ratio was 3.29 in "Colonia" cheeses produced from cow milk in autumn and 4.47 in those produced in the spring. In sheep and goat cheeses analyzed by Milewski et al [44], the n-6/n-3 ratio was lower (reading 3.42 and 2.94, respectively) compared to the sheep and goat cheeses analyzed in the presented study.…”

Section: Fatty Acid Composition and Lipid Quality Indices In Cheesesmentioning

confidence: 99%

“…Cossignani et al [50] reported that the AI value was 2.9 in goat milk, 2.7 in fresh cheese samples, and 2.4 in semi-hard cheese samples. Hirigoyen et al [51] reported that AI and TI values calculated for "Colonia" cheese produced from cow milk in the autumn and in the spring were 2.21 and 2,84, respectively for both seasons. According to Ulbricht and Southgate [6], the AI and TI indices might better characterize the atherogenic and thrombogenic potential of the diet than the PUFA/SFA ratio.…”

Section: Fatty Acid Composition and Lipid Quality Indices In Cheesesmentioning

confidence: 99%

The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses

Paszczyk

Łuczyńska

2020

Foods

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This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compare lipid quality indices in these cheeses. The gas chromatography method was used to determine the fatty acid profile. The study demonstrated various contents of cis9trans 11 C18:2 (CLA), trans C18:1, and C18:2 isomers and the values of lipid quality indices in the cheeses. Sheep and goat cheeses were richer sources of short-chain fatty acids (SCFA) (14.73 ± 2.55% and 14.80 ± 2.80%, respectively) than the cow cheeses (9.38 ± 0.87%). The cow cheeses had a significantly higher (p < 0.05) content of monounsaturated fatty acids (MUFA), the lowest n-6/n-3 ratio, and the highest content of fatty acids, inducing a desirable dietary effect in humans (DFA) compared to the sheep and goat cheeses. Significantly higher (p < 0.05) contents of polyunsaturated fatty acids (PUFA) were found in sheep cheeses. Goat cheeses had the highest n-3 PUFA content and the lowest values of the thrombogenicity index (TI) (2.67 ± 0.44) compared to the sheep and cow cheeses (3.14 ± 0.29 and 3.13 ± 0.13, respectively). The cow, sheep, and goat cheeses were characterized by similar values of the hypocholesterolemic/hypercholesterolemic (H/H) ratio. Sheep cheeses had the highest levels of cis9trans11 C18:2 (CLA) and the highest total content of trans C18:1 and trans C18:2 isomers. The research showed that sheep, cow, and goat cheeses offered various health benefits. The differences in fatty acid composition and the different values of the lipid quality indices found in the cheeses may be due to differences in both the composition of milk used to produce them and the cheese-making technology. Studies conducted by many authors have indicated that the feeding system of the ruminants has a significant impact on the quality and chemical composition of milk, as well as its applicability for cheese production.

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“…The discrimination performance of the fatty acids profiles for classifying the Serra da Estrela cheese samples taking into account the cheese production dates (November 2017 to March 2018, independently of the cheese producer or the geographical origin) was further investigated. Seasonal changes of the fatty acids profile are expected and were reported, for example, by Hirigoyen et al [2] for Uruguayan "Colonia" cheeses, produced with cow milk during autumn and spring. Using the proposed chemometric approach, a LDA-SA model with four significant discriminant functions (explaining the first three functions 98% of the data variability) was developed.…”

Section: Fatty Acids Profile As a Biomarker Fingerprint For Assessingmentioning

confidence: 55%

“…Consumers perceive cheese as a food product rich in nutritionally controversial saturated fatty acids (SFA), which are associated to high cholesterol and cardiovascular diseases although recent studies show different tendencies. However, cheese is also a source of some health-promoting mono-and polyunsaturated fatty acids (MUFA and PUFA, respectively) as well as short chain fatty acids (SCFA) and certain trans-fatty acids that are considered as part of a healthy diet [1,2].…”

Section: Introductionmentioning

confidence: 99%

Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

et al. 2019

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Serra da Estrela is a Portuguese traditional cheese produced with raw ewe's milk from "Churra Mondegueira" and "Bordaleira" autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses' origin (models based on 10-12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71-88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese's genuineness, enhancing the consumers' confidence when purchasing this high-value cheese.

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Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

Cited by 9 publications

References 20 publications

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses

Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

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