Conjugated linoleic acid content and isomer distribution during ripening in three varieties of cheeses protected with designation of origin

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1465-1472

  Luna, Pilar ^a   Juárez, Manuela ^a   de la Fuente, Miguel Angel ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cheese; CLA; Milk fat; Ripening

Indexed keywords

CONJUGATED LINOLEIC ACID; FATTY ACID; MILK FAT; RUMENIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CHEESE RIPENING; FATTY ACID ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMER;

EID: 33947544207     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.062     Document Type: Article

References (37)

1. Alonso L., Juárez M., Ramos M., and Martín-Alvarez P.J. Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheese. International Journal of Food Science and Technology 22 (1987) 525-534
2. Aneja R.P., and Murthi T.N. Beneficial effects of ghee. Nature 350 (1991) 280
3. Bauman D.E., Corl B.A., and Peterson D.G. The biology of conjugated linoleic acids in ruminants. In: Sébédio J.L., Christie W.W., and Adlof R. (Eds). Advances in conjugated linoleic acid research Vol. 2 (2003), AOCS, Champaign 46-173
4. Chin S.F., Liu W.L., Storkson J.M., Ha Y.L., and Pariza M.W. Dietary sources of conjugated dienoic isomers of linoleic acid a newly recognized class of anticarcinogens. Journal of Food Composition and Analysis 5 (1992) 185-197
5. Destaillats F., Japiot C., Chouinard P.Y., Arul J., and Angers P. Rearrangement of rumenic acid in ruminant fats: a marker of thermal treatment. Journal of Dairy Science 88 (2005) 1631-1635
6. Fay L., and Richli U. Location of double bonds in polyunsaturated fatty acids by gas chromatography-mass spectrometry after 4,4-dimethyloxazoline derivatization. Journal of Chromatography 541 (1991) 89-98
7. Fritsche J., and Steinhart H. Amounts of conjugated linoleic acid (CLA) in german foods and evaluation of daily intake. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 206 (1998) 77-82
8. García-López S., Echeverría E., Tsui I., and Balch B. Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing. Food Research International 27 (1994) 61-64
9. Gnädig S., Chamba J.F., Perreard E., Chappaz S., Chardigny J.M., Rickert R., et al. Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese. Journal of Dairy Research 71 (2004) 1-5
10. Ha Y.L., Grimm N.K., and Pariza M.W. Newly recognized anticarcinogenic fatty acids: identification and quantification in natural and processed cheeses. Journal of Agricultural and Food Chemistry 37 (1989) 75-81
11. ISO-IDF (2001). Milk and milk products-extraction methods for lipids and liposoluble compounds. International Standard ISO 14156-IDF 172:2001.
12. ISO-IDF (2002). Milk fat-preparation of fatty acid methyl esters. International Standard ISO 15884-IDF 182:2002.
13. Jiang J., Björck L., and Fondén R. Conjugated linoleic acid in swedish dairy products with special reference to the manufacture of hard cheeses. International Dairy Journal 7 (1997) 863-867
14. Khanal R.C. Potential health benefits of conjugated linoleic acid (CLA): a review. Pakistan Journal of Nutrition 17 (2004) 1315-1328
15. Lavillonière F., Martin J.C., Bougnoux P., and Sébédio J.L. Analysis of conjugated linoleic acid isomers and content in French cheeses. Journal of the American Oil Chemists' Society 75 (1998) 33343-33352
16. Lee K.W., Lee H.J., Cho H.Y., and Kim Y.J. Role of the conjugated linoleic acid in the prevention of cancer. Critical Reviews in Food Science and Nutrition 45 (2005) 135-144
17. Lin H., Boylston T.D., Chang M.J., Luedecke L.O., and Shultz T.D. Survey of the conjugated linoleic acid contents of dairy products. Journal of Dairy Science 78 (1995) 2358-2368
18. Lin H., Boylston T.D., Luedecke L.O., and Shultz T.D. Conjugated linoleic acid content of Cheddar-type cheeses as affected by processing. Journal of Food Science 64 (1999) 874-878
19. Luna P., Martín-Diana A.B., Alonso L., Fontecha J., De la Fuente M.A., Requena T., et al. Milk fat replacement by PUFA enriched fat in fermented milks: effects on healthy fatty acids and volatile compounds. European Journal of Lipid Science and Technology 106 (2004) 417-423
20. Luna P., De la Fuente M.A., and Juárez M. Conjugated linoleic acid in processed cheeses during the manufacturing stages. Journal of Agricultural and Food Chemistry 53 (2005) 2690-2695
21. Marcos A., and Esteban M.A. Iberian cheeses. In: Fox P.F. (Ed). Cheese Chemistry physics and microbiology Vol. 2 (1993), Chapman & Hall, London 73-219
22. Pariza M.W. Perspective on the safety and effectiveness of conjugated linoleic acid. American Journal of Clinical Nutrition 79 Suppl (2004) 1132S-1136S
23. Park Y., Albright K.A., Cai Z.Y., and Pariza M.W. Comparison of methylation procedures for conjugated linoleic acid and artifact formation by commercial (trimethylsilyl) diazomethane. Journal of Agricultural and Food Chemistry 49 (2001) 1158-1164
24. Parodi P.W. Conjugated linoleic acid in food. In: Sébédio J.L., Christie W.W., and Adlof R. (Eds). Conjugated Linoleic Acid Research Vol. 2 (2003), AOCS, Champaign 01-112
25. Precht D., Molkentin J., and Vahlendieck M. Influence of the heating temperature on the fat composition of milk fat with emphasis on cis-/trans-isomerization. Nährung 43 (1999) 25-33
26. Precht D., and Molkentin J. Frequency distributions of conjugated linoleic acid and trans-fatty acid contents in European bovine milk fats. Milchwissenschaft 55 (2000) 687-691
27. Rickert R., Steinhart H., Fritsche J., Sehat N., Yurawecz M.P., Mossoba M.M., et al. Enhanced resolution of conjugated linoleic acid isomers by tandem-column silver-ion high performance liquid chromatography. Journal of High Resolution Chromatography 22 (1999) 144-148
28. Roach J.A.G. Identification of CLA isomers in food and biological extracts by mass spectrometry. In: Yurawecz M.P., Mossoba M.M., Kramer J.K.G., Pariza M.W., and Nelson G.J. (Eds). Advances in conjugated linoleic acid Vol. 1 (1999), AOCS, Champaign 26-140
29. Ryhänen E.L., Tallavaara K., Griinari J.M., Jaakkola S., Mantere-Alhonen S., and Shingfield K.J. Production of conjugated linoleic acid enriched milk and dairy products form cows receiving grass silage supplemented with a cereal-based concentrate containing rapeseed oil. International Dairy Journal 15 (2005) 207-217
30. Sehat N., Kramer J.K.G., Mossoba M.M., Yurawecz M.P., Roach J.A.G., Eulitz K., et al. Identification of conjugated linoleic acid isomers in cheese by gas chromatography, silver ion high performance liquid chromatography and mass spectral reconstructed ion profiles. Comparison of chromatographic elution sequences. Lipids 33 (1998) 963-971
31. Shanta N.C., Decker E.A., and Ustunol Z. Conjugated linoleic acid concentration in processed cheese. Journal of the American Oil Chemists' Society 69 (1992) 425-428
32. Shanta N.C., Ram L.N., O'Leary J., Hicks C.L., and Decker E.A. Conjugated linoleic acid concentrations in dairy products as affected by processing and storage. Journal of Food Science 60 (1995) 695-698
33. Stanton C., Murphy J., McGrath E., and Devery R. Animal feeding strategies for conjugated linoleic acid enrichment of milk. In: Sébédio J.L., Christie W.W., and Adlof R. (Eds). Advances in Conjugated Linoleic Acid Research Vol. 2 (2003), AOCS, Champaign 23-143
34. Tanmahasamut P., Liu J., Hendry L.B., and Sidell N. Conjugated linoleic acid blocks estrogen signaling in human breast cancer cells. Journal of Nutrition 134 (2004) 674-680
35. Van Nieuwenhove C., González S., Pérez-Chaia A., and Ruiz-Holgado A.P. Conjugated linoleic acid in buffalo (Bubalus bubalis) milk from Argentina. Milchwissenschaft 59 (2004) 506-509
36. Werner S.A., Luedecke L.O., and Shultz T.D. Determination of conjugated linoleic acid content and isomer distribution in three cheddar type cheeses: effects of cheese culture, processing, and aging. Journal of Agricultural and Food Chemistry 40 (1992) 1817-1821
37. Zlatanos S., Laskaridis K., Feist C., and Sagredos A. CLA content and fatty acid composition of Greek Feta and hard cheeses. Food Chemistry 78 (2002) 471-477