Impact of winterization on fatty acids' composition, isomers, and oxidative stability of conjugated linoleic acids produced from selected vegetable oils

Khan, Awais; Nadeem, Muhammad; Imran, Muhammad; Khalique, Anjum

doi:10.1111/jfpp.15254

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…Monitored ripening effect on fatty acid composition of cheddar cheese, freshly prepared curd and 3 months old cheddar cheese had considerably different fatty acid profile. In this investigation, two isomers of conjugated linoleic acids were also found, concentrations of C18:2c9t13 and C18:2c9c12 in control were 0.91 and 2.11 mg/100 g. Intake of 2 g conjugated linoleic acid on daily basis can prevent obesity, cancer, diabetes and cardiovascular diseases ( Khan et al, 2021 ; Table 2 ).…”

Section: Resultsmentioning

confidence: 57%

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Asif,

Nadeem,

Imran

et al. 2023

Front. Microbiol.

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Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

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Section: Resultsmentioning

confidence: 57%

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Asif,

Nadeem,

Imran

et al. 2023

Front. Microbiol.

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“…Concentrations of C18:3 in date seed oil, OF, and SOF were 1.87%, 3.62%, and 5.12%. Some commercial vegetable oils were fractionated/ winterized using dry fractionation technique, unsaturated fatty acids were intensified in low melting point fractions of all vegetable oils tested in the study (Khan et al, 2021). Fatty acid composition of various fractions of buffalo butter oil was considerably different from parent butter oil (Khan et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The induction period of date seed oil, OF, and SOF was 14.12, 10.78, and 9.16 h (Table 5). The induction period of OF and SOF was more than winterized sunflower, soybean, canola, cotton seed, and safflower oils (Khan et al, 2021). The higher induction period of OF and SOF of date seed oil was due to the presence of antioxidant substances in higher concentrations; further, the lower induction period of winterized sunflower, soybean, canola, cotton seed, and safflower oils was due to the loss of tocopherols and other antioxidant compounds during refining and bleaching, etc.…”

Section: Resultsmentioning

confidence: 99%

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Hussain

Nadeem

Gulzar

et al. 2022

Food Processing Preservation

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Date seed oil was cooled to −20°C, filtered to produce olein fraction (OF, yield 38%), olein was further cooled to −30°C to produce super olein fraction (SOF, yield 22%), kept in amber glass bottles at 25–30°C for 90 days. HPLC analysis showed that phenolic compounds were intensified in olein and super olein of date seed oil. In SOF, concentrations of chromatographic acid, quercetin, gallic acid, caffeic acid, chlorogenic acid, syringic acid, p‐coumeric acid, m‐coumeric acid, and ferulic acid were 26.11 mg/100 g, 245.61 mg/100 g, 23.72 mg/100 g, 115.19 mg/100 g, 133.42 mg/100 g, 18.74 mg/100 g, 83.25 mg/100 g, 53.47 mg/100 g, and 49.97 mg/100 g. The concentrations of C18:1 in date seed oil, olein, and super olein were 43.64%, 48.91%, and 55.37%, respectively. Total phenolic contents of date seed oil, olein, and super olein were 191, 295, and 343 mg GAE/100 g. At the end of storage, the peroxide value of date seed oil, olein, and super olein was 0.55, 0.71, and 0.85 (MeqO2/kg) with no difference in color, smell, and taste. Practical applications Increased information on nutrition‐ and health‐associated disorders has a great influence on the development of functional foods. Unsaturated fatty acids, carotenoids, phytochemicals, and other bioactive compounds contained in vegetable oils have a large number of health benefits. Traditionally used vegetable oils are subjected to refining, bleaching, and deodorization to produce bland oils that lead to a complete elimination of almost all bioactive compounds. Date seed oil can be used in raw forms, and olein and super olein fractions of date seed oil were first time produced. Olein and super olein fractions had a higher concentration of unsaturated fatty acids, phenolic compounds than date seed oil with no difference in sensory characteristics. Olein and super olein fractions can be used in the development of the large number of functional foods.

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“…It has been found that the change of LA to CLA is dependent on the concentration of LA. Safflower oil had more than 80% LA and yielded 31% CLA [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Khan,

Nadeem,

Al-Asmari

et al. 2023

Microorganisms

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Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 colony-forming units (CFU)/mL (8 log CFU mL−1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g−1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.

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Impact of winterization on fatty acids' composition, isomers, and oxidative stability of conjugated linoleic acids produced from selected vegetable oils

Cited by 9 publications

References 21 publications

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

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