Profile of Carotenoids and Tocopherols for the Characterization of Lipophilic Antioxidants in “Ragusano” Cheese

Abstract

Lipophilic antioxidants such as carotenoids and tocopherols are appreciated components in food because of their potential health benefits. The aim of this study was to describe the composition of these microconstituents in “Ragusano”, a typical Sicilian historical pasta filata cheese, and to compare them during two different production seasons. Specifically, the tocopherols’ composition was evaluated by high-performance liquid chromatography coupled to a fluorescence detector (HPLC-FD); whereas the contents of three main carotenoids were determined by high-performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS). The scope included studying the influence of dietary supplementation on the potential enrichment of “Ragusano” in antioxidants. The main results regarding the composition of lipophilic vitamins of 56 “Ragusano” cheeses, collected in winter and spring, revealed that α-tocopherol was the predominant component amongst tocopherols and carotenoids, while β-carotene prevailed among the carotenoids. The cheeses obtained in spring turned out to contain larger amounts of antioxidants, both tocopherols and carotenoids, while the dietary supplementation with minerals-vitamins led to a barely detectable increase of antioxidants compared to a measured control group.