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

Opened Access Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
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Autor: Lobos-Ortega, I.
Revilla, Isabel
González-Martín, M.I.
Hernández Hierro, José Miguel
Vivar-Quintana, A.M.
González-Pérez, C.
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2012
Publicado en: Czech Journal of Food Sciences, 30 (3), 220-226
Tipo de documento: Artículo
Resumen: The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripen- ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis 9, trans 11 and trans 10, cis 12 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 re- vealed 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...
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Tamaño: 622.1Kb
Formato: PDF

URI: http://hdl.handle.net/11441/41195

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