Document Detail


Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
MedLine Citation:
PMID:  23288564     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
BACKGROUND: During the last two decades much attention has been given to conjugated linoleic acid (CLA) because of its potentially beneficial biological effects. Cheese is one of the major dietary sources of CLA. However, the CLA content of Greek cheeses is variable and affected by many factors. Fatty acid analysis of feta cheese, made of sheep's milk, was conducted at different stages of the manufacturing process in order to monitor and explain fatty acid and especially CLA changes. RESULTS: CLA content in fresh milk and during the early stages of manufacture was 0.66 ± 0.02 g 100 g(-1) fatty acids; it increased during the ripening process (0.75 ± 0.06 g 100 g(-1) fatty acids) and decreased during storage (0.52 ± 0.15 g 100 g(-1) fatty acids). Saturated fatty acids (SFA), increased after 37 and 48 days of aging, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), showed the opposite tendency. CONCLUSION: CLA content significantly increased during the ripening stages and decreased during aging (P ≤ 0.05). CLA is not stable during manufacture and storage of feta cheese, a fact which should be resolved, since this biologically active substance can be obtained from the diet.© 2012 Society of Chemical Industry.
Authors:
Kostas Laskaridis; Amalia Serafeimidou; Spiros Zlatanos; Evgenia Gylou; Evdokia Kontorepanidou; Angelos Sagredos
Related Documents :
24519834 - Auxin movement in corn coleoptiles.
14126054 - Antibacterial activity of some derivatives of 7-aminocephalosporanic acid against staph...
23396484 - Inhibitory effects of medicinal mushrooms on α-amylase and α-glucosidase - enzymes re...
24001814 - Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by mod...
12397064 - Metabolic functions of the two pathways of oleate beta-oxidation double bond metabolism...
18584684 - Increased digestibility of cedar by pretreatment with peracetic acid and steam explosion.
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-28
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2013-1-4     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Society of Chemical Industry.
Affiliation:
NPD Laboratory, Venus Growers, RR Station of Veria, GR-59100, Veria, Greece.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  The mechanism of increased postnatal heart rate and sinoatrial node pacemaker activity in mice.
Next Document:  The therapeutic effect of mitochondria-targeted antioxidant SkQ1 and Cistanche deserticola is associ...