The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses
This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid <i>cis</i>9<i>trans</i>11 C18:2 (CLA) and <i>trans</i> C18:1 and C18:2 isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1667 |
| _version_ | 1797547833124978688 |
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| author | Beata Paszczyk Joanna Łuczyńska |
| author_facet | Beata Paszczyk Joanna Łuczyńska |
| author_sort | Beata Paszczyk |
| collection | DOAJ |
| description | This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid <i>cis</i>9<i>trans</i>11 C18:2 (CLA) and <i>trans</i> 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 <i>cis</i>9<i>trans</i> 11 C18:2 (CLA), <i>trans</i> 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 (<i>p</i> < 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 (<i>p</i> < 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 <i>cis</i>9<i>trans</i>11 C18:2 (CLA) and the highest total content of <i>trans</i> C18:1 and <i>trans</i> 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. |
| first_indexed | 2024-03-10T14:50:57Z |
| format | Article |
| id | doaj.art-8b10d456e0cc4b05b7fd2886a01e117c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:50:57Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8b10d456e0cc4b05b7fd2886a01e117c2023-11-20T21:01:30ZengMDPI AGFoods2304-81582020-11-01911166710.3390/foods9111667The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat CheesesBeata Paszczyk0Joanna Łuczyńska1Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, PolandFaculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Plac Cieszyński 1, 10-726 Olsztyn, PolandThis study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid <i>cis</i>9<i>trans</i>11 C18:2 (CLA) and <i>trans</i> 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 <i>cis</i>9<i>trans</i> 11 C18:2 (CLA), <i>trans</i> 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 (<i>p</i> < 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 (<i>p</i> < 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 <i>cis</i>9<i>trans</i>11 C18:2 (CLA) and the highest total content of <i>trans</i> C18:1 and <i>trans</i> 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.https://www.mdpi.com/2304-8158/9/11/1667cowsheepgoat cheeses<i>cis</i>9<i>trans</i>11C18:2<i>trans</i> isomershuman health |
| spellingShingle | Beata Paszczyk Joanna Łuczyńska The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses Foods cow sheep goat cheeses <i>cis</i>9<i>trans</i>11C18:2 <i>trans</i> isomers human health |
| title | The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses |
| title_full | The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses |
| title_fullStr | The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses |
| title_full_unstemmed | The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses |
| title_short | The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses |
| title_sort | comparison of fatty acid composition and lipid quality indices in hard cow sheep and goat cheeses |
| topic | cow sheep goat cheeses <i>cis</i>9<i>trans</i>11C18:2 <i>trans</i> isomers human health |
| url | https://www.mdpi.com/2304-8158/9/11/1667 |
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