Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources

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Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources
Title:
Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources
Journal Title:
Journal of Food Composition and Analysis
Keywords:
Publication Date:
03 August 2023
Citation:
Ali, A. H., Khalifa, S. A., Gan, R.-Y., Shah, N., & Ayyash, M. (2023). Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources. Journal of Food Composition and Analysis, 123, 105588. https://doi.org/10.1016/j.jfca.2023.105588
Abstract:
Fatty acids and amino acids are recognized to have a significant impact on the bioactivity, aroma, and flavor of ripened cheese. In this study, fatty acid profiles, lipid quality parameters, and amino acid composition of ripened and unripened cheeses produced from different milk sources were investigated. Fatty acids and amino acids were identified by using the gas chromatography-flame ionization detector and high-performance liquid chromatography, respectively. Lipid quality indicators, including atherogenicity index, thrombogenicity index, desired hypocholesterolemic fatty acids, undesired hypercholesterolemic fatty acids, hypocholesterolemic and hypercholesterolemic fatty acids ratio, and the nutritive value index of cheese samples were calculated. The results revealed that the major fatty acids detected were myristic, palmitic, stearic, and oleic. Cheese made from goat and sheep milk, such as Kashkaval, Chevrette Frico, and goat cheese with honey exhibited higher contents of capric acid representing 8.47 %, 9.56 %, and 10.07 %, respectively. In addition, fresh Roumy cheese showed higher contents of oleic (37.15 %) and linoleic (9.18 %) acids than other cheese types. The atherogenicity index of cheese fat varied between 1.13 and 3.97 for the different samples. Furthermore, cheese samples showed similar nutritive value indices. Each cheese type had its distinctive amino acid profile, which was attributed to the enzymatic activity. Milk source and ripening were the main reason for the variations in fatty acid and amino acid contents. The findings of this study could provide interesting knowledge to the dairy industry sector and could be used as a database in the field of food composition and analysis.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
The authors would like to thank the United Arab Emirates University (UAEU) for funding this project.
Description:
ISSN:
0889-1575
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