scholarly journals Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 198
Author(s):  
Beata Paszczyk ◽  
Magdalena Polak-Śliwińska ◽  
Anna E. Zielak-Steciwko
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Lower Content ◽  
Quality Indices ◽  
Trans Isomers ◽  
Lipid Quality ◽  
Different Seasons

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n-3, lower n-6/n-3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.

scholarly journals Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile

2019 ◽  
Vol 49 (3) ◽  
pp. 423-430
Author(s):  
Татьяна Вобликова ◽  
Tatyana Voblikova ◽  
Владимир Садовой ◽  
Vladimir Sadovoy ◽  
Людмила Барыбина ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Lauric Acid ◽  
Short Chain Fatty Acids ◽  
Trans Isomers ◽  
Initial Concentration ◽  
Positive Effect

Sheep’s milk contains fatty acids that have a positive effect on human health. Besides, its production is economically profitable. Thus, fatty-acid profile of cheese and its transformation during maturing remain relevant for scientific research. The present research featured the quality of lipids during the fatty phase of soft-ripened Camembert-type cheese. Its fatty-acid profile was studied using a method of gas chromatography. A set of experiments established significant changes in the concentration of fatty acids during maturing. The concentration of short chain fatty acids increased, namely that of butyric acid (C4:0), butylacetic acid (C6:0), and hexylacetic acid (C8:0). The trend can be associated with the specific lipases produced by microorganisms during ripening. On day 14, the concentration of lauric acid (C12:0) increased by 30% and that of myristic acid (C14:0) – by 13%, as compared with day 1. The initial concentration of 18:1n9t isomer was about 70% of the total amount of trans-isomers of fatty acids. After maturing, its concentration decreased by 98%. The concentration of C10:0, C14:0, C16:0, C18:0, C18:1t11, and C18:1c9 fatty acids equaled 73% of the total amount of fatty acids during all periods of ripening. The concentration of hypercholesterolemic fatty acids increased and that of hypocholesteremic fatty acids decreased during ripening, which raised the Atherogenic and thrombogenic indices. Fatty acids with ≤ 12 carbon atoms were found characteristic of fatty acid profile of sheep’s milk Camembert. They can be used to detect other milk in sheep’s milk cheese.

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

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

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1667 ◽  
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.

scholarly journals Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 342 ◽  
Author(s):  
Daniel Franco ◽  
Diego Rois ◽  
Anisia Arias ◽  
José Ramón Justo ◽  
Francisco J. Marti-Quijal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Total Fatty Acids ◽  
Food Offering ◽  
Bird Diet ◽  
Diet Type

Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

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

2019 ◽  
Vol 17 (1) ◽  
pp. 71 ◽  
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.

scholarly journals Fatty Acid Profile of Blood Plasma at Mating and Early Gestation in Rabbit

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3200
Author(s):  
Imane Hadjadj ◽  
Anna-Katharina Hankele ◽  
Eva Armero ◽  
María-José Argente ◽  
María de la Luz García
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Blood Plasma ◽  
Fatty Acid Profile ◽  
Embryo Development ◽  
Ovulation Rate ◽  
Early Gestation ◽  
Positive Correlations ◽  
Long Chain

The aim of this study was to analyse the fatty acid (FA) profile of blood plasma at mating and 72 hpm by gas chromatography. Moreover, the correlation between FA and ovulation rate, normal embryos and compacted morulae was estimated. Palmitic, linoleic, oleic and stearic were the highest FA concentrations at mating and 72 hpm. Most long chain saturated and PUFA were higher at 72 hpm than at mating, while MUFA were higher at mating. SFA, MUFA and PUFA were high and positively correlated. Correlation was 0.643 between MUFA at mating and ovulation rate, and 0.781 between MUFA and normal embryos, respectively. Compacted morulae were slightly correlated with SFA at mating (0.465). In conclusion, the FA profile of plasma varies depending on the reproductive cycle of the rabbit female, adapting to energetic requirements at mating and early gestation. Moreover, positive correlations are found between fatty acids and ovulation rate and embryo development and quality.

scholarly journals Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market

Animals ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 96
Author(s):  
Beata Paszczyk ◽  
Marta Czarnowska-Kujawska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Total Content ◽  
Linoleic Acid Content ◽  
The Other ◽  
Test Material ◽  
Quality Indices ◽  
Lipid Quality

The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.

scholarly journals Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

2020 ◽  
Author(s):  
Hanan A. Al-Amiri ◽  
Nisar Ahmed ◽  
Tahani Al-Sharrah
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Nutritional Quality ◽  
Cardiovascular Health ◽  
Health Programs ◽  
Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

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

Foods ◽  
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.

scholarly journals Fatty acid composition and lipid quality indices of bream Abramis brama (Linnaeus, 1758) of Lake Kotokel (Western Transbaikalia)

2021 ◽  
Vol 885 (1) ◽  
pp. 012062
Author(s):  
S V Bazarsadueva ◽  
L D Radnaeva ◽  
E P Nikitina ◽  
D V Popov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Muscle Quality ◽  
Abramis Brama ◽  
Quality Indices ◽  
Western Transbaikalia ◽  
Lipid Quality ◽  
Arachidonic Acids

Abstract This paper describes the study of fatty acid (FA) composition and lipid quality indices of bream Abramis brama (Linnaeus, 1758) from Lake Kotokel (Western Transbaikalia). In the muscle tissues of bream sampled in 2009 and 2019, high levels of polyunsaturated fatty acids (PUFA), including essential docosahexaenoic (DHA), eicosapentaenoic (EPA), and arachidonic acids were measured. Indicators of nutritional quality based on the fatty acid composition showed that the values of the hypocholesterolemic/hypercholesterolemic (HH) ratio indices were sufficiently high. The atherogenicity (AI) and thrombogenicity (TI) indices, which are indicators for the nutritional value, were less than 1 in the studied fish. In terms of flesh-lipid quality (FLQ), bream had the highest proportion of total EPA + DHA. According to the obtained data for the composition of fatty acids in the muscle tissue of the studied fish from Lake Kotokel, the anthropogenic load on Lake Kotokel has not yet had a statistically significant effect on the fish muscle quality.

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