TY - JOUR
T1 - Conjugated linoleic acid isomer (cis9,trans11 and trans10,cis12) content in cheeses from Italian large-scale retail trade
AU - Cicognini, Francesca Maria
AU - Rossi, Filippo
AU - Sigolo, Samantha
AU - Gallo, Antonio
AU - Prandini, Aldo
PY - 2014
Y1 - 2014
N2 - The aim of the work was to complete data obtained in previous studies
with a survey on cis9,trans11 (c9,t11) and trans10,cis12 (t10,c12)
conjugated linoleic acid (CLA) content in cheeses collected from Italian
large-scale retail trade. This is an integral part of a total study
characterising food CLA content, with objective of estimating daily CLA
intake of Italian consumers. Among the sampled cheeses (n = 102),
Gruyere and Feta (10.21 and 8.50 mg g(-1) fat, respectively) had the
highest (P < 0.05) c9,t11 contents. Furthermore, cheeses with
long-ripening period (>180 d) showed higher c9,t11 values than those
with a shorter maturation period. The t10,c12 CLA isomer was almost
absent, being detected only in Gruyere, Stracchino, Robiola,
Philadelphia and Scamorza, with values up to 0.4 mg g(-1) fat. These
data improved knowledge about CLA content of dairy products, and this
will help make an accurate estimate of CLA ingested by Italian
consumers. (C) 2013 Elsevier Ltd. All rights reserved.
AB - The aim of the work was to complete data obtained in previous studies
with a survey on cis9,trans11 (c9,t11) and trans10,cis12 (t10,c12)
conjugated linoleic acid (CLA) content in cheeses collected from Italian
large-scale retail trade. This is an integral part of a total study
characterising food CLA content, with objective of estimating daily CLA
intake of Italian consumers. Among the sampled cheeses (n = 102),
Gruyere and Feta (10.21 and 8.50 mg g(-1) fat, respectively) had the
highest (P < 0.05) c9,t11 contents. Furthermore, cheeses with
long-ripening period (>180 d) showed higher c9,t11 values than those
with a shorter maturation period. The t10,c12 CLA isomer was almost
absent, being detected only in Gruyere, Stracchino, Robiola,
Philadelphia and Scamorza, with values up to 0.4 mg g(-1) fat. These
data improved knowledge about CLA content of dairy products, and this
will help make an accurate estimate of CLA ingested by Italian
consumers. (C) 2013 Elsevier Ltd. All rights reserved.
KW - Conjugated linoleic acid
KW - cheese
KW - Conjugated linoleic acid
KW - cheese
UR - http://hdl.handle.net/10807/62255
U2 - 10.1016/j.idairyj.2013.09.005
DO - 10.1016/j.idairyj.2013.09.005
M3 - Article
SN - 0958-6946
VL - 34
SP - 180
EP - 183
JO - International Dairy Journal
JF - International Dairy Journal
ER -