Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Animal food products generally have a higher zinc cont...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/20/6300 |
| _version_ | 1827678997736062976 |
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| author | Pamela Manzi Maria Gabriella Di Costanzo Mena Ritota |
| author_facet | Pamela Manzi Maria Gabriella Di Costanzo Mena Ritota |
| author_sort | Pamela Manzi |
| collection | DOAJ |
| description | Zinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Animal food products generally have a higher zinc content compared to vegetables. Among them, dairy products consumption can provide a great contribution to the zinc reference intakes. In this study, different Italian cheeses (38 Protected Denomination of Origin and 9 Traditional) were evaluated for their zinc content. Cow cheeses generally showed the highest zinc content (1.83–7.75 mg/100 g cheese), followed by sheep cheeses (1.34–3.69 mg/100 g), and cheeses from mixed milk (0.39–4.54 mg/100 g). The only cheese from buffalo milk (Mozzarella di Bufala Campana PDO) showed a zinc content of 2.14 mg/100 g. The great variability in the zinc content observed among the samples is the result of the influence of several factors, such as the feeding system, the species (cow, sheep, goat, and buffalo), and the cheese-making. Most of the samples resulted in a great contribution (>10%) to the zinc Daily Reference Intake set by EU (10 mg/day), with only two samples contributing to less than 4%. |
| first_indexed | 2024-03-10T06:20:38Z |
| format | Article |
| id | doaj.art-f302ed83173341878f512dffc7743cff |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:20:38Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f302ed83173341878f512dffc7743cff2023-11-22T19:21:11ZengMDPI AGMolecules1420-30492021-10-012620630010.3390/molecules26206300Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian CheesesPamela Manzi0Maria Gabriella Di Costanzo1Mena Ritota2Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, ItalyConsiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, ItalyConsiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, ItalyZinc is an essential mineral which plays a key role in several important biological processes in the human body. The determination of its level in food matrices can contribute to the food quality characterization and to the adequacy of the diet. Animal food products generally have a higher zinc content compared to vegetables. Among them, dairy products consumption can provide a great contribution to the zinc reference intakes. In this study, different Italian cheeses (38 Protected Denomination of Origin and 9 Traditional) were evaluated for their zinc content. Cow cheeses generally showed the highest zinc content (1.83–7.75 mg/100 g cheese), followed by sheep cheeses (1.34–3.69 mg/100 g), and cheeses from mixed milk (0.39–4.54 mg/100 g). The only cheese from buffalo milk (Mozzarella di Bufala Campana PDO) showed a zinc content of 2.14 mg/100 g. The great variability in the zinc content observed among the samples is the result of the influence of several factors, such as the feeding system, the species (cow, sheep, goat, and buffalo), and the cheese-making. Most of the samples resulted in a great contribution (>10%) to the zinc Daily Reference Intake set by EU (10 mg/day), with only two samples contributing to less than 4%.https://www.mdpi.com/1420-3049/26/20/6300zincPDO and traditional cheesesnutritional evaluationdietary reference intake |
| spellingShingle | Pamela Manzi Maria Gabriella Di Costanzo Mena Ritota Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses Molecules zinc PDO and traditional cheeses nutritional evaluation dietary reference intake |
| title | Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses |
| title_full | Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses |
| title_fullStr | Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses |
| title_full_unstemmed | Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses |
| title_short | Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses |
| title_sort | content and nutritional evaluation of zinc in pdo and traditional italian cheeses |
| topic | zinc PDO and traditional cheeses nutritional evaluation dietary reference intake |
| url | https://www.mdpi.com/1420-3049/26/20/6300 |
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