Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese

Abstract

Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions. In total, 10 experimental cheeses were produced with bulk milk obtained from ewes fed a commercial concentrate (C group; n = 5) or a concentrate containing 36% HNP in dry matter (HNP group; n = 5). After 40 days of aging, each cheese was sub-sampled into three slices: one was analyzed immediately (C0 and HNP0), and the other two were refrigerated and analyzed after seven days (C7 and HNP7) and 14 days (C14 and HNP14), respectively. Compared to C, HNP cheese had more than twice as many tocopherols and mono-unsaturated FA and respectively 38% and 24% less of cholesterol and saturated FA. Tocopherols and cholesterol levels remained rather stable up to 14 days of storage regardless of the experimental group, suggesting no cholesterol oxidation. Therefore, the inclusion of HNP in ewe diets could be a valid resource to produce cheese with a healthier lipid profile and higher tocopherols content.

Effectiveness of Activated Carbon CaCl2 and NaNO3 Reducing Fatty Acids and Increasing the Quantity of Biodiesel Production

“…The intake of oils resulting in a variety of metabolic disorders in the body. The onset of problems in metbolism in the body will have implications for the emergence of various diseases (Kimura et al .,2020;Marino et al 2021).…”

Identifikasi Karakter Biodisel Minyak Jelantah Menggunakan Instrumen Gas Cromatografi Mass Spectroscopy (GC-MS)

“…Hampir sebagian besar pengolahan makanan menggunakan minyak. Penggunaan minyak yang terus menerus dan pada suhu tinggi dapat menyebabkan kerusakan pada minyak (Bouaid et al, 2016;Liu et al, 2019;Marino et al, 2021). Minyak goreng yang terpapar suhu tinggi dalam waktu lama akan berubah menjadi asam lemak dan radikal bebas yang dapat menyebabkan beragam penyakit pada tubuh (Bhatnagar et al, 2009;Surtini & Badriyah, 2021).…”

Antioxidants in Animal Nutrition

“…This is a by-product from the chocolate industry and is rich in phenolic compounds. The data showed that cheese from hazelnut peel supplemented ewes has a healthier lipid profile and higher tocopherol content [ 18 ].…”