Determination of Conjugated Linoleic Acid (CLA, c9, t11 and t10, c12 18:2) and -Tocopherol in a Dairy Dessert Hosmerim

被引:1
|
作者
Akalin, A. Sibel [1 ]
Tokusoglu, O. [2 ]
机构
[1] Ege Univ, Fac Agr, Dept Dairy Technol, TR-35100 Izmir, Turkey
[2] Celal Bayar Univ, Manisa, Turkey
关键词
Hosmerim; Conjugated linoleic acid (CLA); -tocopherol; VITAMIN-E; PRODUCTS; MILK; FAT;
D O I
10.1080/10942910802210476
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this research, conjugated linoleic acid (CLA) as the total of cis-9, trans-11, and trans-10, cis-12 isomers of conjugated linoleic acid and -tocopherol contents of traditional Turkish dessert oHosmerimo were determined by Gas-liquid chromatography (GC) with a flame ionization detector (FID) and reversed phase high performance liquid chromatography (RP-HPLC) with UV detection respectively, during 7 days of storage. Processing of lor cheese into hosmerim resulted in 1.5-fold increase in CLA concentration. The contents of CLA and -tocopherol were found as 7.13 +/- 0.06 mg/g lipid and 0.73 +/- 0.03 mg/100 g, respectively, after manufacturing of the product. Hosmerim was evaulated as a good source of CLA and -tocopherol though both nutraceutical compound decreased during 7 days of storage (p 0.01).
引用
收藏
页码:105 / 111
页数:7
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