The aim of the present study was to investi- gate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (Pecorino Toscano cheese) pro- duced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particu- lar, if isomers profile is considered, the per- centage of trans11 C18:1, trans10 C18:1 and cis9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomeri- sation, while the concentration of trans10, cis12 CLA increased.
Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk
MINIERI, SARA;CONTE, GIUSEPPE;MELE, MARCELLO
2012-01-01
Abstract
The aim of the present study was to investi- gate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (Pecorino Toscano cheese) pro- duced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particu- lar, if isomers profile is considered, the per- centage of trans11 C18:1, trans10 C18:1 and cis9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomeri- sation, while the concentration of trans10, cis12 CLA increased.File in questo prodotto:
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