Czech J. Food Sci., 2005, 23(4):166-172 | DOI: 10.17221/3387-CJFS

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Ki̇ni̇k Ozer1, Oguz Gursoy1, A. Kemal SECKİN2
1 Department of Dairy Technology, Faculty of Agriculture
2 Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.

Keywords: fatty acid composition; cholesterol content; cheese; health; nutrition

Published: August 31, 2005  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Ozer K, Gursoy O, SECKİN AK. cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses. Czech J. Food Sci. 2005;23(4):166-172. doi: 10.17221/3387-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. ANDRIKOPOULOS N.K., KALOGEROPOULOS N., ZERVA A., ZERVA U., HASSAPIDOU M., KAPOULAS V.M. (2003): Evaluation of cholesterol and other nutrient parameters of Greek cheese varieties. Journal Food Composition and Analysis, 16: 155-167. Go to original source...
    2. AOCS (1997): Official Method Ce 2-66 1-2.
    3. ARO A., ANTOINE L., PIZZOFERRATO L., REYKDAL O., VAN POPPEL G. (1998): Trans fatty acids in dairy and meat products from 14 European countries: The transfair study. Journal of Food Composition and Analysis, 11: 150-160. Go to original source...
    4. COLLINS Y.F., MCSWEENEY P.L.H., WILKINSON M.G. (2003): Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13: 841-866. Go to original source...
    5. DASHTI B., AL-AWADI F., SAWAYA W., AL-OTAIBI J., ALSAYEGH A. (2003): Fatty acid profile and cholesterol content of 32 selected dishes in the state of Kuwait. Food Chemistry, 80: 377-386. Go to original source...
    6. FLETOURIS D.J., BOTSOGLOU N.A., PSOMAS I.E., MANTIS A.I. (1998): Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography. Journal of Dairy Science, 81: 2833-2840. Go to original source... Go to PubMed...
    7. GRUNDY S.M. (1997): What is the desirable ratio of saturated, polyunsaturated, and monounsaturated fatty acids in the diet? American Journal of Clinical Nutrition, 66: 988-990. Go to original source... Go to PubMed...
    8. INAL T. (1990): Süt Hijyen ve Teknolojisi. Inal Ofset, Istanbul.
    9. PIIRONEN V., TOIVO J., LAMPI A.M. (2002): New data for cholesterol contents in meat, fish, milk, eggs and their products consumed in Finland. Journal of Food Composition and Analysis, 15: 705-713. Go to original source...
    10. RENNER E. (1993): Milchpraktikum. Justus-Liebig-Universität, Giessen, Germany.
    11. SANDSTORM B. (1993): The preventive potential of diet - effects of dietary changes on risk markers for coronary heart disease. The Journal of Nutrition, 37: 104-107.
    12. SECKIN A.K., GURSOY O., KINIK O., AKBULUT N. (2005): Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholestrol content of some Turkish dairy products. Zeitschrift für Lebensmittel-Wissenschaft und Technologie (in print). Go to original source...
    13. SPSS (1999): Release 9.05, SPSS Inc, 444 N. Michigan Avenue, Chicago, IL 60611, USA.
    14. TAVELLA M., PETERSON G., ESPECHE M., CAVALLERO E., CIPOLLA L., PEREGO L., CABALLERO B. (2000): Trans fatty acid content of a selection of foods in Argentina. Food Chemistry, 69: 209-213. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content