Coniugated linoleic acid (CLA) is a nutrient that can exert several beneficial effects on the health of consumers and is mainly found in meat and dairy products from ruminants. In order to characterize the lipid fraction of Parmigiano-Reggiano cheese, 255 samples of cheese were analyzed. Samples differed for geographical origin (different provinces constituting the Parmigiano-Reggiano cheese area of production), altitude of the cheese factory location (plain, hills or mountains; P, H or M), and seasoning time (< 22 months, between 22 and 30 months, or > 30 months). All samples were analyzed for their lipid content and fatty acids composition. Total lipid content of cheese was not influenced by any of the variables considered and averaged 24.4 %. Content of all fatty acids was not significantly affected by seasoning time. In particular, content of CLA averaged 0.32 mg/100 mg of fat. The altitude of the cheese factory location had a significant influence on the concentration of several fatty acids. Cheese samples coming from factories located on mountains showed significantly (P < 0.05) higher concentrations of C18:0 (stearic acid; 6.1 vs 5.5 and 5.3 mg/100 mg of fat for M, H and P, respectively), C18:1 cis (oleic acid; 13.0 vs 11.5 and 11.5 mg/100 mg of fat for M, H and P, respectively), C18:1 trans (vaccenic acid; 1.04 vs 0.89 and 0.76 mg/100 mg of fat for M, H and P, respectively), and CLA (0.37 vs 0.32 and 0.28 mg/100 mg of fat for M, H and P, respectively). Similarly, the concentration of some fatty acids was influenced by the province of origin, but this effect seemed to be mainly related to the different presence of cheese factories located on mountains in each province. The present results show that the area of production of Parmigiano-Reggiano cheese significantly influences its lipid fraction. In particular, cheese from factories located on mountains show a higher content of CLA and vaccenic acid, probably due to a higher utilization of green forages which are very rich in linoleic and α-linolenic acid, both precursors of CLA.
Formigoni A., Brogna N., Merendi F., Mordenti A., Biagi G. (2008). Concentration of conjugated linoleic acid (CLA) and other fatty acids in Parmigiano-reggiano cheese. BUDAPEST : s.n.
Concentration of conjugated linoleic acid (CLA) and other fatty acids in Parmigiano-reggiano cheese
FORMIGONI, ANDREA;BROGNA, NICO;MERENDI, FLAVIA;MORDENTI, ATTILIO;BIAGI, GIACOMO
2008
Abstract
Coniugated linoleic acid (CLA) is a nutrient that can exert several beneficial effects on the health of consumers and is mainly found in meat and dairy products from ruminants. In order to characterize the lipid fraction of Parmigiano-Reggiano cheese, 255 samples of cheese were analyzed. Samples differed for geographical origin (different provinces constituting the Parmigiano-Reggiano cheese area of production), altitude of the cheese factory location (plain, hills or mountains; P, H or M), and seasoning time (< 22 months, between 22 and 30 months, or > 30 months). All samples were analyzed for their lipid content and fatty acids composition. Total lipid content of cheese was not influenced by any of the variables considered and averaged 24.4 %. Content of all fatty acids was not significantly affected by seasoning time. In particular, content of CLA averaged 0.32 mg/100 mg of fat. The altitude of the cheese factory location had a significant influence on the concentration of several fatty acids. Cheese samples coming from factories located on mountains showed significantly (P < 0.05) higher concentrations of C18:0 (stearic acid; 6.1 vs 5.5 and 5.3 mg/100 mg of fat for M, H and P, respectively), C18:1 cis (oleic acid; 13.0 vs 11.5 and 11.5 mg/100 mg of fat for M, H and P, respectively), C18:1 trans (vaccenic acid; 1.04 vs 0.89 and 0.76 mg/100 mg of fat for M, H and P, respectively), and CLA (0.37 vs 0.32 and 0.28 mg/100 mg of fat for M, H and P, respectively). Similarly, the concentration of some fatty acids was influenced by the province of origin, but this effect seemed to be mainly related to the different presence of cheese factories located on mountains in each province. The present results show that the area of production of Parmigiano-Reggiano cheese significantly influences its lipid fraction. In particular, cheese from factories located on mountains show a higher content of CLA and vaccenic acid, probably due to a higher utilization of green forages which are very rich in linoleic and α-linolenic acid, both precursors of CLA.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
