Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content

Minerals and trace elements content of 22 samples of cheeses belonging to different Protected Designation of Origin located in Southern Spain were analyzed (Ca, Mg, P, Zn, Fe, Mn, Cu, K and Na). Similarly, protein, fat, moisture, pH and ash content were determined as well. Direct correlation was found between the following elements: Ca–Zn (r = 0.870), Ca–Mg (r = 0.767), Ca–P (r = 0.960), Mg–P (r = 0.792), Mg–Zn (r = 0.579) and P–Zn (r = 0.889). Furthermore, positive correlations were found between Ca-proteins (r = 0.560), Zn-proteins (r = 0.627) and P-proteins (r = 0.715), showing cheeses as a good dietary sources in these micronutrients. The use of vegetal rennet in cheeses reported the highest levels of minerals and trace elements. On the other hand, pattern recognition analysis of multielemental data based on mineral and trace element content was used to determine geographical traceability and to refuse possible imitations with a correct classification in 98.9% of cases.