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Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses

PDO

Composition en acides gras et valeur nutritionnelle de la matière grasse de trois fromages portugais avec Dénomination d’Origine Protégée

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Dairy Science & Technology

Abstract

The aim of this study was to evaluate the composition and nutritional quality of fat in three Protected Designation of Origin (PDO) ewe’s milk Portuguese cheeses: Azeitão, Nisa and Évora. Fatty acid (FA) composition of cheeses and raw milks was determined by gas chromatography (GC) and individual conjugated linoleic acid (CLA) isomers were analyzed by Ag+-HPLC. Fat from Azeitão, Nisa and Évora cheeses showed some differences in FA composition, in particular for oleic acid contents: 15.4, 17.1 and 19.7 g·100 g−1 of FA, respectively, for Azeitão, Évora and Nisa cheeses with extended ripening. Also, some differences were observed in CLA isomer contents, with values for total CLA reaching 1.15 g·100 g−1 of FA for Nisa cheeses, while Azeitão cheeses revealed lower levels for total CLA (0.90 g·100 g−1 of FA). Values for oleic and stearic acids, monounsaturated fatty acids (MUFA) and CLA were significantly higher for Nisa cheeses. Also, significant differences were found between milk and cheese samples, especially for MUFA (21.0 g·100 g−1 of FA for milk and 17.5 g·100 g−1 of FA for 3-month-old cheese) and trans fatty acids (TFA), with 3.98 g·100 g−1 of FA for milk and 4.57 g·100 g−1 of FA for 3-month-old cheeses from Azeitão. The two major CLA isomers (cis-9, trans-11 and trans-7, cis-9) also seem to be affected by the processing of milk into cheese, particularly for Nisa cheeses, as suggested by the significant differences obtained for cis-9, trans-11 levels (68.7 mg·g−1 of fat for milk and 73.8 mg·g−1 of fat for 3-monthold cheeses) and for trans-7, cis-9 levels (15.8 mg·g−1 of fat for milk and 10.1 mg·g−1 of fat for 3-month-old cheeses). In addition, the relatively high contents of CLA and low values of the n-6/ n-3 ratio suggest good health-related parameters. However, the values of 0.06 obtained for the relation polyunsaturated/saturated fatty acids (PUFA/SFA index) were consistently below the recommended guidelines for the human diet (0.45).

Abstract

(PDO) (Azeitão Nisa Évora) (GC) (Ag+-HPLC) (CLA). Azeitão, Nisa Évora Azeitão, Évora Nisa 15.4, 17.1 19.7 g·100 g−1. Nisa 1.15 g·100 g−1, Azeitão (0.90 g·100 g−1 FA). Nisa (MUFA). Azeitão (: 21.0 g·100 g−1 FA, 3 : 17.5 g·100 g−1 FA) (: 3.98 g·100 g−1 FA, 3 : 4.57 g·100 g−1 FA). (c9, t11 t7, c9) Nisa cis-9 trans-11 (: 68.7 mg·g−1 3 : 73.8 mg·g−1 trans-7 cis-9 (: 15.8 mg·g−1 3 : 10.1 mg·g−1) (0.06, PUFA/SFA) (0.45), n-6/n-3

Résumé

L’évaluation de la composition et de la qualité nutritionnelle de la matière grasse de trois fromages portugais au lait de brebis d’Appellation d’Origine Protégée, Azeitão, Nisa et Évora, a fait l’objet de cette étude. La composition en acides gras (AG) des fromages et des laits crus utilisés dans la fabrication a été déterminée par chromatographie en phase gazeuse et les différents isomères de l’acide linoléique conjugué (CLA) séparés par chromatographie liquide haute performance à l’argent. La composition en acides gras des fromages Azeitão, Nisa et Évora présentait quelques différences, en particulier pour la teneur en acide oléique qui était respectivement de 15,4, 17,1 and 19,7 g·100 g−1 d’acides gras dans les fromages à affinage prolongé. Les acides oléique et stéarique, les acides gras mono-insaturés et les CLA étaient significativement plus abondants dans le Nisa. De plus, des différences significatives ont été trouvées entre le lait et le fromage d’Azeitão, en particulier pour la teneur en acides gras mono-insaturés (21,0 g·100 g−1 d’AG pour le lait et 17,5 g·100 g−1 d’AG pour le fromage à 3 mois d’affinage) et en acides gras trans (3,98 g·100 g−1 d’AG pour le lait et 4,57 g·100 g−1 d’AG pour le fromage à 3 mois d’affinage). Le procédé de transformation a affecté les deux isomères majeurs du CLA (cis-9, trans-11 et trans-7, cis-9), en particulier pour le Nisa, comme le montrent les différences significatives obtenues pour le cis-9, trans-11 (68,7 mg·g−1 de matière grasse pour le lait et 73,8 mg·g−1de matière grasse pour le fromage à 3 mois d’affinage) et pour le trans-7, cis-9 (15,8 mg·g−1 de matière grasse pour le lait et 10,1 mg·g−1de matière grasse pour le fromage à 3 mois d’affinage). De plus, les valeurs relativement élevées en CLA et les faibles valeurs du ratio n-6/n-3 suggèrent des caractéristiques nutritionnelles positives pour les fromages étudiés. Au contraire, les valeurs de l’index PUFA/SFA étaient inférieures à celles recommandées sur le plan nutritionnel.

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Authors and Affiliations

  1. DTIA, Estrada do Paço do Lumiar, Instituto Nacional de Engenharia e Tecnologia Industrial, 1649-071, Lisboa, Portugal

    Ana M. Partidário & José C. S. Ribeiro

  2. Faculdade de Medicina Veterinária, CIISA, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477, Lisboa, Portugal

    José C. S. Ribeiro & José A. M. Prates

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  1. Ana M. Partidário
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  2. José C. S. Ribeiro
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  3. José A. M. Prates
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Correspondence to Ana M. Partidário.

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Partidário, A.M., Ribeiro, J.C.S. & Prates, J.A.M. Fatty acid composition and nutritional value of fat in three PDO ewe’s milk Portuguese cheeses. Dairy Sci. Technol. 88, 683–694 (2008). https://doi.org/10.1051/dst:2008032

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