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Conjugated linoleic acid in processed cheeses during the manufacturing stages

AuthorsLuna, Pilar ; Fuente, Miguel Ángel de la ; Juárez, Manuela
Issue Date2005
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 53: 2690- 2695 (2005)
AbstractConjugated linoleic acid (CLA) is a naturally occurring micronutrient in milk fat and dairy products consisting of a group of geometric and positional isomers. The purpose of this study was to assess the level and type of CLA isomers found in two commercial processed cheeses (portions and slices) as well as to monitor their evolution during the different manufacturing stages. Total CLA concentrations ranged from 7.5 to 7.9 mg/g of fat, and rumenic acid (cis-9, trans-11 C18:2), the isomer responsible for the biological functions, represented >80% of total CLA. trans-11,cis-13 and trans-11,trans-13 were, with ∼4% each, the second main CLA isomers. frans-frans isomers accounted for <10% of total CLA. The processing parameters used in this research had negligible effects on the CLA content of processed cheese and did not modify the isomer profile in these dairy products, thereby confirming the stability of rumenic acid during manufacturing. © 2005 American Chemical Society.
Identifiersdoi: 10.1021/jf048091x
issn: 0021-8561
Appears in Collections:(IF) Artículos
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