Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese

Nieuwenhove, Carina Van; Oliszewski, Rubén; González, Silvia; Chaia, Adriana Beatriz Perez

doi:10.1016/j.foodres.2006.08.003

Cited by 46 publications

(38 citation statements)

References 28 publications

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“…They observed an increase in the amount of palmitic acid, stearic acid and oleic acid, a slight increase in the amounts of linoleic acid and a decrease in the amount of linolenic acid in the yogurt containing fish oil, compared to the microencapsulated salmon oil. Van Nieuwenhove et al (2007) demonstrated an increase in the amount of palmitic, stearic, oleic, linoleic and linolenic acids in buffalo cheese manufactured with added sunflower oil and Streptococcus thermophilus CRL728, compared to the same cheese without oil. However, they observed an increase in the linolenic acid content and a decrease in the myristic acid content over the 15 days of storage.…”

Section: Resultsmentioning

confidence: 94%

“…This oil is mainly known as valuable ingredient in the regeneration of skin and damaged tissues, while there is no data about food fortification using this oil (Buchwald et al, 2007). Moreover, it has been shown that some lactic acid bacteria are capable of producing conjugated forms of linoleic (CLA) and linolenic acid (CLnA) (Bzducha-Wróbel and Obiedziński, 2009;Florence et al, 2012;Jiang, 1998;Van Nieuwenhove et al, 2007). CLA and CLnA are positional and geometric isomers of these acids naturally present in the meat and milk of ruminants and in vegetable oils.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil

Turek¹,

Domagała²,

Wszołek³

2018

Acta Sci Pol Technol Aliment

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Section: Resultsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil

Turek¹,

Domagała²,

Wszołek³

2018

Acta Sci Pol Technol Aliment

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“…For each positional isomer, four pairs of geometric isomers are possible. There are 56 geometric and positional isomers of conjugated octadecadienoic acid (LavillonniÈre et al 1998;Rodríguez-Tadeo et al 2006;van Nieuwenhove et al 2007;Domagala et al 2010).…”

mentioning

confidence: 99%

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

Lobos-Ortega¹,

Revilla²,

González-Martín³

et al. 2012

Czech J. Food Sci.

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Lobos-Ortega I., Revilla I., González-Martín M.I., Hernández-Hierro J.M., Vivar-Quintana A., González-Pérez G. (2012): Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening. Czech J. Food Sci., 30: 221-227.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).

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“…It leads to the release of free fatty acids which can be transformed by β-oxydation and esterification (Chamba & Perreard 2002). Van Nieuwenhove et al (2007) analysed the influence of some bacteria used as adjunct cultures on the fatty acid composition in buffalo cheese. They observed a slightly higher amount of saturated fatty acids and a lower content of polyunsaturated fatty acids in the raw milk compared to the cheese after 15 days of ripening.…”

Section: Fatty Acids Profilementioning

confidence: 99%

“…Also Lobos-Ortega et al (2012) concluded that ripening has significant effects on the CLA content in cheeses made of cow's, ewe's, and goat's milks. van Nieuwenhove et al (2007) found that buffalo cheeses manufactured with Lb. casei, B. bifidum, and S. thermophilus showed significantly higher CLA levels after a 15-day ripening period in comparison with the raw milk (P < 0.05).…”

Section: Cla Concentrationmentioning

confidence: 99%

Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

Domagała¹,

Pluta-Kubica²,

Pustkowiak³

2013

Czech J. Food Sci.

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Domagała J., Pluta-Kubica A., Pustkowiak H. (2013): Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing. Czech J. Food Sci., 31: 432-437.The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmentaltype cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

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Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese

Cited by 46 publications

References 28 publications

Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil

Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil

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

Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

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