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Journal of the American Oil Chemists' Society

, Volume 75, Issue 3, pp 343–352 | Cite as

Analysis of conjugated linoleic acid isomers and content in french cheeses

  • F. Lavillonnière
  • J. C. MartinEmail author
  • P. Bougnoux
  • J.-L. Sébédio
Article

Abstract

Conjugated linoleic acid (CLA) occurs in food as a result of microbial enzymatic reactions, free radical-type oxidation, and heat treatment. CLA is found in animal products, such as meat and dairy products, especially in cheeses. The CLA composition of 12 different French cheeses was determined by a combination of different analytical methods: reversed-phase high-performance liquid chromatography (RP-HPLC), gas chromatography-mass spectrometry (GC-MS), GC-Fourier transform infrared (GC-FTIR), and silver nitrate thin-layer chromatography (AgNO3-TLC). New isomers (Δ8,10- and Δ11,13-octadecadienoic acids with all possible cis and trans configurations) that co-eluted with previously identified isomers (Δ9c,11t-; Δ9t,11c-; Δ10c,12t-; Δ10t,12c-; Δ11c,13c-; Δ9c,11c-; Δ10c,12c-; Δ9t,11t-; Δ10t12t-octadecadienoic acids) were detected. Δ9c,11t-Octadecadienoic acid was the major CLA isomer in these cheeses. All isomers were present in each product, whatever the production process. However, CLA content in the cheeses varied from 5.3 to 15.80 mg/g of cheese fat, which depended primarily on the origin of the milk (season, geography) and somewhat on the production process.

Key Words

Cheese fat conjugated linoleic acid (CLA) isomers dimethyloxazoline GC-FTIR GC-MS 

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Copyright information

© AOCS Press 1998

Authors and Affiliations

  • F. Lavillonnière
    • 2
  • J. C. Martin
    • 2
    Email author
  • P. Bougnoux
    • 1
  • J.-L. Sébédio
    • 2
  1. 1.Hôpital Bretonneau, Laboratoire de Biologie des TumeursTours CédexFrance
  2. 2.I.N.R.A., Unité de Nutrition LipidiqueDijon CédexFrance

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