Content of cis-9 trans-11 C18:2 acid (CLA) and trans isomers of C18:1 acid in yoghurts and bioyoghurts
2006
Paszczyk, B., E-mail: [email protected] | Zegarska, Z. | Borejszo, Z. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Commodity Science and Food Research)
Investigations demonstrated that in commercial yoghurts and bioyoghurts analysed the content of cis-9 trans 11 C18:2 acid (CLA) and the total content of trans isomers of C18:1 acid were alike. The mean content of CLA in fat isolated from the yoghurts examined ranged from 0.41 to 0.43 percent of the total fatty acid composition, whereas in fat extracted from the bioyoghurts under study it ranged from 0.41 to 0.44 percent. The total content of trans isomers of C18:1 acid in yoghurts oscillated between 1.66 and 2.34 percent of the total fatty acid composition, and that in the bioyoghurts - between 1.95 and 2.91 percent. The content of cis-9 trans 11 C18:2 acid in the total fatty acid composition of fat obtained from raw bulk milk examined did not differ from its content in fermented drinks produced from that milk. The mean content of CLA in fat of the yoghurts accounted for 0.53 percent, whereas that in fat of milk they were produced from - for 0.52 percent. Fat of the bioyoghurts analysed was characterized by a slightly lower content of cis-9 trans 11 C18:2 acid as compared to the raw material. The mean content of trans isomers of C18:1 acid reached 2.25 percent in yoghurts, 2.00 percent in bioyoghurts and 2.13 percent of the total fatty acid composition in raw milk
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