Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species
[EN] This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5 + C22:6 + C18:3), ω6 (ΣC20:4 + C18:2), Σ isomers o...
| Autores: | , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universidad de Salamanca (USAL) |
| Repositorio: | GREDOS. Repositorio Institucional de la Universidad de Salamanca |
| OAI Identifier: | oai:gredos.usal.es:10366/159935 |
| Acceso en línea: | http://hdl.handle.net/10366/159935 |
| Access Level: | acceso abierto |
| Palabra clave: | Polyunsaturated fatty acids NIRs Cheese Ewe’s Goat Cow Ácidos grasos poliinsaturados Queso Oveja Cabra Vaca 2302.11 Ácidos grasos 3309 Tecnología de los alimentos |
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Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant speciesLobos-Ortega, IrisHernández Jiménez, MiriamGonzález Martín, María InmaculadaHernández-Hierro, José MiguelRevilla Martín, IsabelVivar Quintana, Ana MaríaPolyunsaturated fatty acidsNIRsCheeseEwe’sGoatCowÁcidos grasos poliinsaturadosQuesoOvejaCabraVaca2302.11 Ácidos grasos3309 Tecnología de los alimentos[EN] This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5 + C22:6 + C18:3), ω6 (ΣC20:4 + C18:2), Σ isomers of the conjugated linoleic acid (CLA), the total of polyunsaturated fatty acids (ω3 + ω6 + CLA), and the ω6/ω3 nutritional relationship of the cheeses. The importance of the animal species, the seasonality, the ripening time, and its influence on the composition of polyunsaturated fatty acids (PUFAs) has been studied. Concerning the species, sheep show a higher concentration of CLA levels and ω6. The seasonality affects above all the levels of CLA and ω3, while ripening only affects the CLA levels. The capacity of NIR technology to predict the concentration of PUFA in cheese by direct application to cheese slices was also assessed. The docosahexaenoic acid relationship (C22:6 ω-3) and the ω6/ω3 relationship presented the most accurate prediction equation (RSQ > 0.7).Springer202420242021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/159935reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)Inglésinfo:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1599352026-06-07T06:28:51Z |
| dc.title.none.fl_str_mv |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| title |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| spellingShingle |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species Lobos-Ortega, Iris Polyunsaturated fatty acids NIRs Cheese Ewe’s Goat Cow Ácidos grasos poliinsaturados Queso Oveja Cabra Vaca 2302.11 Ácidos grasos 3309 Tecnología de los alimentos |
| title_short |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| title_full |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| title_fullStr |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| title_full_unstemmed |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| title_sort |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: Influence of milk from different ruminant species |
| dc.creator.none.fl_str_mv |
Lobos-Ortega, Iris Hernández Jiménez, Miriam González Martín, María Inmaculada Hernández-Hierro, José Miguel Revilla Martín, Isabel Vivar Quintana, Ana María |
| author |
Lobos-Ortega, Iris |
| author_facet |
Lobos-Ortega, Iris Hernández Jiménez, Miriam González Martín, María Inmaculada Hernández-Hierro, José Miguel Revilla Martín, Isabel Vivar Quintana, Ana María |
| author_role |
author |
| author2 |
Hernández Jiménez, Miriam González Martín, María Inmaculada Hernández-Hierro, José Miguel Revilla Martín, Isabel Vivar Quintana, Ana María |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Polyunsaturated fatty acids NIRs Cheese Ewe’s Goat Cow Ácidos grasos poliinsaturados Queso Oveja Cabra Vaca 2302.11 Ácidos grasos 3309 Tecnología de los alimentos |
| topic |
Polyunsaturated fatty acids NIRs Cheese Ewe’s Goat Cow Ácidos grasos poliinsaturados Queso Oveja Cabra Vaca 2302.11 Ácidos grasos 3309 Tecnología de los alimentos |
| description |
[EN] This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5 + C22:6 + C18:3), ω6 (ΣC20:4 + C18:2), Σ isomers of the conjugated linoleic acid (CLA), the total of polyunsaturated fatty acids (ω3 + ω6 + CLA), and the ω6/ω3 nutritional relationship of the cheeses. The importance of the animal species, the seasonality, the ripening time, and its influence on the composition of polyunsaturated fatty acids (PUFAs) has been studied. Concerning the species, sheep show a higher concentration of CLA levels and ω6. The seasonality affects above all the levels of CLA and ω3, while ripening only affects the CLA levels. The capacity of NIR technology to predict the concentration of PUFA in cheese by direct application to cheese slices was also assessed. The docosahexaenoic acid relationship (C22:6 ω-3) and the ω6/ω3 relationship presented the most accurate prediction equation (RSQ > 0.7). |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021 2024 2024 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/10366/159935 |
| url |
http://hdl.handle.net/10366/159935 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Springer |
| publisher.none.fl_str_mv |
Springer |
| dc.source.none.fl_str_mv |
reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca instname:Universidad de Salamanca (USAL) |
| instname_str |
Universidad de Salamanca (USAL) |
| reponame_str |
GREDOS. Repositorio Institucional de la Universidad de Salamanca |
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GREDOS. Repositorio Institucional de la Universidad de Salamanca |
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1869422441188556800 |
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15,811543 |