The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (Pecorino Toscano cheese) produced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particular, if isomers profile is considered, the percentage of trans11 C18:1, trans10 C18:1 and cis9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomerisation, while the concentration of trans10, cis12 CLA increased.
Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk / Buccioni, A.; Minieri, S.; Conte, G.; Benvenuti, D.; Pezzati, A.; Antongiovanni, M.; Rapaccini, S.; Mele, M.. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - STAMPA. - 11:(2012), pp. 426-430. [10.4081/ijas.2012.e75]
Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk
BUCCIONI, ARIANNA;BENVENUTI, DORIA;PEZZATI, ANTONIO;ANTONGIOVANNI, MAURO;RAPACCINI, STEFANO;
2012
Abstract
The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (Pecorino Toscano cheese) produced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particular, if isomers profile is considered, the percentage of trans11 C18:1, trans10 C18:1 and cis9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomerisation, while the concentration of trans10, cis12 CLA increased.File | Dimensione | Formato | |
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