Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers

Ledoux, Martial; Chardigny, Jean‐Michel; Darbois, Mariannick; Soustre, Y.; Sébédio, Jean‐Louis; Laloux, Laurent

doi:10.1016/j.jfca.2004.01.001

Cited by 110 publications

(105 citation statements)

References 31 publications

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“…As compared with other reports, the content of C18:0 in cheeses analyzed in our study was lower than that assayed in 'hard' cow's milk cheeses from Poland derived from the summer season and sheep cheeses from Spain (Aguilar et al, 2014;Rutkowska et al, 2009). The higher content of C18:0 in milk fat from the summer season than in milk fat from the winter season was also noted by other authors (Ledoux et al, 2005;Rutkowska & Adamska, 2011).…”

Section: Resultssupporting

confidence: 79%

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Adamska

Rasińska

Rutkowska

et al. 2017

CyTA - Journal of Food

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Fatty acid (FA) profiles of two types of soft rennet cheeses made of cow's milk (eight samples of Camembert-type and six samples of Brie-type cheese) available on the Polish market in the winter season were studied. The cheeses differed in fat content: 13.07-33.81% in Camembert type and 22.05-36.0% in Brie type. In total, 36 FAs were identified in the cheeses: saturated FAs, short-chain saturated FAs (SCSFAs), monounsaturated FAs, polyunsaturated FAs, and odd-and branched-chain FAs (OBCFAs). The cheeses contained substantial amounts of SCSFAs and OBCFAs. They differed significantly only in the contents of palmitoleic acid (C16:1 n-7) and of five FAs belonging to OBCFAs. There are more differences among cheeses of the same type like Camembert or Brie which derive from the geographical origin. Results underline the importance of Brie-and Camembert-type cheeses as natural sources of FAs beneficial for human health.Perfil de ácidos grasos de quesos comerciales tipo Camembert y tipo Brie destinados al mercado de Polonia RESUMENEl presente estudio examinó los perfiles de ácidos grasos (AG) de dos variedades de quesos suaves elaborados con leche de vaca y preparados con cuajo (8 muestras del queso tipo Camembert y 6 muestras del queso tipo Brie) destinadas al mercado de Polonia durante los meses de invierno. Ambos tipos de queso presentaron diferencias en el contenido graso: 13,07-33,81% en el tipo Camembert y 22,05-36,0% en el tipo Brie. En los quesos analizados se identificó un total de 36 AG, a saber: AG saturados, AG de cadena corta (AGCC), AG monoinsaturados (AGMI), AG poliinsaturados (AGPI) y AG de cadena impar y ramificada (AGCIR). Asimismo, se detectó una cantidad sustancial de AGCC y AGCIR, presentándose diferencias significativas sólo en el contenido de ácido palmitoleico (C16:1 n-7) y en cinco AG vinculados al AGCIR. Se constató que existen mayores diferencias entre las muestras de quesos de la misma variedad, como tipo Camembert o tipo Brie, las cuales pueden ser atribuidas a su origen geográfico. Los resultados obtenidos recalcan la importancia que reviste el consumo de quesos tipo Brie y tipo Camembert como fuentes naturales de AG beneficiosos para la salud humana. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 79%

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Adamska

Rasińska

Rutkowska

et al. 2017

CyTA - Journal of Food

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“…CLA are mainly present in milk and its products, but also to a lesser extent in meat products from ruminants (Ledoux et al 2005). Then, diverse beneficial effects are attributed to this compound as metabolic regulator, hypocholesterolemic, antiatherogenic, anticarcinogenic and antioxidant, as well as favorable effects in the prevention and treatment of certain nourishing allergies (Pariza 2004).…”

Section: Resultsmentioning

confidence: 99%

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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Numerous studies have focused on trans fatty acids (TFA) technologically produced by partial hydrogenation of oils. However, TFA can also be present in fresh oils. For this reason, cis fatty acid (CFA), TFA and conjugated linoleic acid (CLA) of fresh and heated Aleppo pine seed oil (APSO) at frying temperature (180°C) were evaluated and correlated with the antioxidant characteristics. Results showed that fresh APSO had a low oleic/linoleic ratio O/L (0.4). Total TFA in fresh APSO reached 1%. The predominant TFA was 18:2 n-6 (t9, t12) in both fresh and heated APSO. Individual TFA increased with significant differences (p<0.05) with heating time. CLA occurred after 4 h and significantly increased (p<0.05) accounting 10% of total TFA after 10 h. Total TFA are negatively correlated with α-tocopherol, γ-tocopherol (p<0.05) and carotenoïds (p< 0.01) and positively correlated with remaining DPPH. Oil stability index (OSI) showed significant negative correlation with TFA (r0−0.925; p00.008). A principal component analysis (PCA) showed a clear discrimination between fresh and heated oils. Temperature, heating time, unsaturation degree and antioxidants are combined factors which significantly affect the isomerization rate and nutritional quality of APSO.

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“…It was found that the CLA content in milk is influenced by the cows' diet [11,12,40,62,66]. Ledoux et al [38] found important differences in CLA content between summer and winter butter (0.80 and 0.45 g CLA·100 g -1 butter, respectively). The same authors and Collomb et al [11] showed that milk from mountainous areas had a higher CLA content than milk from lower regions.…”

Section: Introductionmentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers

Cited by 110 publications

References 31 publications

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

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