Determination of Fatty Acid Profiles Including Conjugated Linoleic Acids in Various Dairy Products

被引：0

作者：

Okur, O. D. ^{[1
]}

Guzel-Seydim, Z. ^{[1
]}

机构：

[1] Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey

来源：

ASIAN JOURNAL OF CHEMISTRY | 2012年 / 24卷 / 03期

关键词：

Dairy products; Fatty acid profile; Conjugated linoleic acids; SPECIAL EMPHASIS; SODIUM-BUTYRATE; MILK-FAT; CLA; APOPTOSIS; ISOMERS; CELLS; RATS;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The objective of the study was to determine conjugated linoleic acid (CLA) contents of milk and dairy products. Fatty acid profiles including conjugated linoleic acids of various dairy products were investigated. The amounts of fatty acids were determined in yogurt, butter, kaymak and variety of cheeses such as kasar made from ewe's milk, tulum, fresh kasar, old kashar and white brined cheese samples. Short chain fatty acids such as butyric acid, capric acid and caproic acid were also determined with this method as well as long chain fatty acids such as palmitic acid, oleic acid, miristic acid, linoleic acid and conjugated linoleic acid. Total conjugated linoleic acid amounts of aged kasar cheese, butter and kaymak were found as 2.06, 0.94 and 0.24 mg/g fat, respectively. It was observed that the higher the linoleic acid in the sample the higher concentration of conjugated linoleic acid. It was concluded that aging is an essential factor to obtain higher amounts of conjugated linoleic acid.

引用

页码：1104 / 1106

页数：3

共 24 条

[1] DETECTION OF CONJUGATED DIENE ISOMERS OF LINOLEIC-ACID IN LIVER LIPIDS OF RATS FED A CHOLINE-DEVOID DIET INDICATES THAT THE DIET DOES NOT CAUSE LIPOPEROXIDATION [J].

BANNI, S ;

DAY, BW ;

EVANS, RW ;

CORONGIU, FP ;

LOMBARDI, B .

JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 1995, 6 (05) :281-289

[2]

CHRISTIE WW, 1997, J AM OIL CHEM SOC, V74, P1231

[3]

Griinari JM, 1999, ADVANCES IN CONJUGATED LINOLEIC ACID RESEARCH, VOL 1, P180

[4] Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids [J].

Guzel-Seydim, Z. B. ;

Seydim, A. C. ;

Greene, A. K. ;

Tas, T. .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2006, 59 (03) :209-215

[5] THE SHORT-CHAIN FATTY-ACID BUTYRATE INDUCES APOPTOSIS IN COLORECTAL TUMOR-CELL LINES [J].

HAGUE, A ;

PARASKEVA, C .

EUROPEAN JOURNAL OF CANCER PREVENTION, 1995, 4 (05) :359-364

[6] INHIBITION OF THE MUTAGENICITY OF COOKED-BEEF BASIC FRACTION BY ITS ACIDIC FRACTION [J].

HAYATSU, H ;

INOUE, K ;

OHTA, H ;

NAMBA, T ;

TOGAWA, K ;

HAYATSU, T ;

MAKITA, M ;

WATAYA, Y .

MUTATION RESEARCH, 1981, 91 (06) :437-442

[7]

HAYATSU H, 1983, CARCINOGENS MUTAGENS, V2, P91

[8] SYMPOSIUM - MILK-FAT COMPOSITION, FUNCTION, AND POTENTIAL FOR CHANGE - THE COMPOSITION OF MILK-FAT [J].

JENSEN, RG ;

FERRIS, AM ;

LAMMIKEEFE, CJ .

JOURNAL OF DAIRY SCIENCE, 1991, 74 (09) :3228-3243

[9] Conjugated linoleic acid in Swedish dairy products with special reference to the manufacture of hard cheeses [J].

Jiang, J ;

Bjorck, L ;

Fonden, R .

INTERNATIONAL DAIRY JOURNAL, 1997, 7 (12) :863-867

[10] Evaluating acid and base catalysts in the methylation of milk and rumen fatty acids with special emphasis on conjugated dienes and total trans fatty acids [J].

Kramer, JKC ;

Fellner, V ;

Dugan, MER ;

Sauer, FD ;

Mossoba, MM ;

Yurawecz, MP .

LIPIDS, 1997, 32 (11) :1219-1228

← 1 2 3 →