Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g–1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P < 0.05), but the fat from the UHT milks (3.32 mg g–1 fat) had the lowest content.

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Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17010071 ◽

2019 ◽

Vol 17 (1) ◽

pp. 71 ◽

Cited By ~ 3

Author(s):

Beata Paszczyk ◽

Magdalena Polak-Śliwińska ◽

Joanna Łuczyńska

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acids ◽

Total Content ◽

Monounsaturated Fatty Acids ◽

Short Chain Fatty Acids ◽

Quality Indices ◽

Chromatography Method ◽

Lipid Quality ◽

Chain Fatty Acids

The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher (p < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of trans C18:1 isomers was significantly higher (p < 0.05) in the cheeses, but in the group of these isomers, trans10 + trans11 isomers were dominant. High levels of trans6–trans9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher (p < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower (p < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.

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Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽

10.3390/foods10112867 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2867

Author(s):

Rui Ferreira ◽

Sílvia Lourenço ◽

André Lopes ◽

Carlos Andrade ◽

José S. Câmara ◽

...

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Scientific Basis ◽

Grape Pomace ◽

Added Value ◽

Fatty Acids Profile ◽

Potential Applications ◽

By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

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PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

Journal of Animal Science ◽

10.1093/jas/skz258.677 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 339-340

Author(s):

Sergiane A Araújo ◽

Ronaldo L Oliveira ◽

Analívia M Barbosa ◽

Aline R Silva ◽

Rebeca D X Ribeiro ◽

...

Keyword(s):

Fatty Acids ◽

Lauric Acid ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Fatty Acids Profile ◽

Coronary Diseases ◽

Total Diet ◽

Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P < 0.05. There was no effect (P > 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

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Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

Author(s):

Janice Ramos de Sousa ◽

Raquel B. A. Botelho ◽

Rita de Cássia C. A. Akutsu ◽

Renata Puppin Zandonadi

Keyword(s):

Fatty Acids ◽

Low Income ◽

Nutritional Quality ◽

Trans Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Food Groups ◽

Cross Sectional ◽

The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses

Foods ◽

10.3390/foods9111667 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1667 ◽

Cited By ~ 1

Author(s):

Beata Paszczyk ◽

Joanna Łuczyńska

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Total Content ◽

Monounsaturated Fatty Acids ◽

Short Chain Fatty Acids ◽

Quality Indices ◽

Chromatography Method ◽

Lipid Quality

This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compare lipid quality indices in these cheeses. The gas chromatography method was used to determine the fatty acid profile. The study demonstrated various contents of cis9trans 11 C18:2 (CLA), trans C18:1, and C18:2 isomers and the values of lipid quality indices in the cheeses. Sheep and goat cheeses were richer sources of short-chain fatty acids (SCFA) (14.73 ± 2.55% and 14.80 ± 2.80%, respectively) than the cow cheeses (9.38 ± 0.87%). The cow cheeses had a significantly higher (p < 0.05) content of monounsaturated fatty acids (MUFA), the lowest n-6/n-3 ratio, and the highest content of fatty acids, inducing a desirable dietary effect in humans (DFA) compared to the sheep and goat cheeses. Significantly higher (p < 0.05) contents of polyunsaturated fatty acids (PUFA) were found in sheep cheeses. Goat cheeses had the highest n-3 PUFA content and the lowest values of the thrombogenicity index (TI) (2.67 ± 0.44) compared to the sheep and cow cheeses (3.14 ± 0.29 and 3.13 ± 0.13, respectively). The cow, sheep, and goat cheeses were characterized by similar values of the hypocholesterolemic/hypercholesterolemic (H/H) ratio. Sheep cheeses had the highest levels of cis9trans11 C18:2 (CLA) and the highest total content of trans C18:1 and trans C18:2 isomers. The research showed that sheep, cow, and goat cheeses offered various health benefits. The differences in fatty acid composition and the different values of the lipid quality indices found in the cheeses may be due to differences in both the composition of milk used to produce them and the cheese-making technology. Studies conducted by many authors have indicated that the feeding system of the ruminants has a significant impact on the quality and chemical composition of milk, as well as its applicability for cheese production.

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Factores asociados con la calidad de la carne. II parte: perfil de ácidos grasos de la carne bovina en 40 empresas ganaderas de la región Caribe y el Magdalena Medio

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol8_num2_art:96 ◽

2008 ◽

Vol 8 (2) ◽

pp. 66 ◽

Cited By ~ 1

Author(s):

Rodrigo Efrén Vásquez ◽

Beatriz Abadía ◽

Luis Carlos Arreaza ◽

Hugo Humberto Ballesteros ◽

César Andrés Muñoz

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Bos Taurus ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Longissimus Dorsi ◽

Ether Extract ◽

Mean Values ◽

Fatty Acids Profile ◽

Total Fatty Acids

Se evaluó el perfil de cinco ácidos grasos en muestras del músculo Longissimus dorsi de 120 bovinos provenientes de 40 empresas ganaderas de trópico bajo, ubicadas en zonas declaradas libres de aftosa por vacunación y productoras de canales de alta calidad. Respecto del perfil de ácidos grasos de cadena larga se encontró que el promedio general del extracto etéreo fue de 7,41 ± 3,61% con un cv alto (48,80%); además, para esta variable se establecieron diferencias (P< 0,001) en cuanto al tipo de forraje y el suplemento utilizado para la alimentación de los animales, el tipo racial y entre empresas ganaderas; así mismo, hubo diferencias (P< 0,005) en cuanto el efecto de la condición sexual, la clasificación de la canal y el uso de hormonas. Para el total de ácidos grasos se encontró un promedio de 58,11 ± 8,44% distribuido con valores promedio para los ácidos grasos saturados de 30,61 ± 4,96% y para los ácidos grasos insaturados de 27,49 ± 4,23%, de los cuales el 22,87 ± 4,04% está compuesto por ácidos grasos monoinsaturados y el 4,61 ± 0,79% por ácidos grasos poliinsaturados. Con relación a los valores de extracto etéreo se encontró el mayor porcentaje en la raza Brangus (17,68 ± 3,75%), seguido por animales Cebú x Bos taurus y Cebú Brahman, con valores de 7,51 ± 4,76 y 7,30 ± 5,07%, respectivamente; el tipo racial Romosinuano puro y los cruces de Cebú con Romosinuano y Pardo Suizo presentaron los menores valores para esta variable. Meat quality associated factors. Part II: Fatty acids profile of beef in 40 cattle enterprises of the Caribbean and mid-Magdalena regions of Colombia ]The profile of five fatty acids in samples of Longissimus dorsi muscle tissue was evaluated on 120 bovine animals from 40 meat enterprises producing high quality carcasses in lowland tropical areas declared free of hoof-and-mouth disease by vaccination. Regarding the profile of long chain fatty acids it was found that the general average of ether extract was 7.41 ± 3.61% with a high cv (48.8%). Additionally, for this variable were established differences (P< 0.001) due to forage type, feed supplement, type of breed and meat enterprise. Similarly, there were differences (P< 0.005) in regard to the effect of gender, carcass classification, and use of hormones. For total fatty acids an average of 58.11 ± 8.44% was found, distributed with mean values for saturated fatty acids of 30.61 ± 4.96% and for unsaturated fatty acids of 27.49 ± 4.23 %, of which 22.87 ± 4.04% is composed of monounsaturated fatty acids and 4.61 ± 0.79% of polyunsaturated fatty acids. Ether extract values were higher with the Brangus breed (17,68 ± 3,75%) followed by Zebú x Bos taurus and Zebú Brahman crosses with values of 7,51 ± 4,76 and 7,30 ± 5,07%, respectively. The pure Romosinuano racial type and the crosses of Zebú x Brown Swiss and Zebu x Romosinuano showed the lowest values for this variable.

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Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia

Veterinarska stanica ◽

10.46419/vs.53.1.11 ◽

2021 ◽

Vol 53 (1) ◽

Author(s):

Dragan Milićević ◽

Greta Krešić ◽

Danijela Vranić ◽

Tina Lešić ◽

Jelana Nedeljković-Trailović ◽

...

Keyword(s):

Dairy Products ◽

Nutritional Assessment ◽

Saturated Fatty Acids ◽

Dairy Product ◽

Raw Milk ◽

Quality Indices ◽

Mean Values ◽

High Sodium ◽

Lipid Quality ◽

Raw Milk Cheese

The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June–September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin.

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Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils

Revista de Chimie ◽

10.37358/rc.17.9.5810 ◽

2017 ◽

Vol 68 (9) ◽

pp. 2002-2005

Author(s):

Mihaela Tociu ◽

Maria Cristina Todasca ◽

Michaela Dina Stanescu

Keyword(s):

Fatty Acids ◽

Vegetable Oils ◽

Dairy Products ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Flame Ionization ◽

Milk Lipids ◽

Trans Unsaturated Fatty Acids ◽

Nutritional Benefits

The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting.

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Fatty acid composition in the wild boars muscles from different regions of Poland

Proceedings of The Nutrition Society ◽

10.1017/s0029665120006370 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Renata Pietrzak-Fiecko ◽

Monika Modzelewska-Kapitula

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acids ◽

Meat Products ◽

Monounsaturated Fatty Acids ◽

High Price ◽

Food Groups ◽

Wild Boars ◽

Fatty Acids Profile ◽

Fa Composition

AbstractMeat and meat products are one of the most relevant food groups in the human diet due to high content of protein. Meat from wild animals is considered a delicacy and commands a high price compared to other sorts of meat. Due to the characteristic sensory properties (taste), lower fat and cholesterol contents and higher share of polyunsaturated fatty acids (PUFA) a growing interest of this meat is noted(1,2).The aim of the study was to compare fatty acid profile in wild boars muscles depending on the feeding grounds.The research material consisted of 37 samples of wild boars (Sus scrofa) muscles from three different regions in Poland: Warmia and Mazury, Podlasie and Silesia. The fat was extracted from the muscle samples by the Folch method. The fatty acid (FA) composition was determined after the acids were trans-methylated according to the Peisker method. Chromatographic separation was performed using an Agilent Technologies 7890A gas chromatograph with a flame-ionization detector (FID).The average share of sum of saturated fatty acids (ΣSFA) in wild boars fat from Warmia and Mazury, Podlasie and Silesia regions were 41.5%, 39.6% and 38.8%, respectively. In wild boars fat from Silesia the highest share of sum of monounsaturated fatty acids (ΣMUFA) was found (46.9%), while in wild boars fat from Warmia and Mazury, Podlasie it accounted for: 44.4% and 39.9%, respectively. A similar share of ΣPUFA (approx. 14%) was determined in wild boars fat from Warmia and Mazury, and Silesia region, whereas in those from Podlasie region ΣPUFA accounted for approx. 12%.Meat fat from wild boars is a valuable source of fatty acids with a beneficial impact on human health. However, the fatty acids profile depends of the region, which indicated the predominant influence of the animal's feed on FA composition of meat fat.

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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Foods ◽

10.3390/foods10020416 ◽

2021 ◽

Vol 10 (2) ◽

pp. 416

Author(s):

Francesca Biandolino ◽

Isabella Parlapiano ◽

Giuseppe Denti ◽

Veronica Di Nardo ◽

Ermelinda Prato

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Nutritional Quality ◽

Mytilus Galloprovincialis ◽

Saturated Fatty Acids ◽

Cooking Methods ◽

Fatty Acid Profiles ◽

Quality Indices ◽

Lipid Quality

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

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