Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products


SECKIN A., GURSOY O., Kinik O. , AKBULUT N.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.38, no.8, pp.909-915, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 8
  • Publication Date: 2005
  • Doi Number: 10.1016/j.lwt.2004.09.011
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.909-915

Abstract

Conjugated linoleic acid (CLA) concentrations, fatty acid composition and cholesterol content of some Turkish dairy products (butter, processed cheese, Kaymak and cream) were determined by capillary gas chromatography. The CLA and cholesterol content of some Turkish dairy products ranged from 1.50-5.60 mg/g fat and 148.30-369.04 mg/g fat, respectively. The most abundant saturated fatty acids in the dairy products investigated were palmitic acid (C16:0), stearic acid (C18:0) and myristic acid (C14:0). In all dairy products, C18:1 cis-9, 12 unsaturated fatty acid content (23.12-32.78 g/100 g) was considerably higher than others. In all samples studied, there was no correlation between CLA content of products and the linoleic acid content, or any other unsaturated fatty acid. A positive correlation between cholesterol and fat content of dairy products was observed. (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.