Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices

Maria João Reis Lima (Center for Studies in Education, Technology and Health (CI&DETS) and Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, Viseu, Portugal and Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Viseu, Portugal)
Luisa Fontes (Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Viseu, Portugal)
Hamdi Bahri (Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal)
Ana C.A. Veloso (Instituto Politécnico de Coimbra, ISEC, DEQB, Coimbra, Portugal and CEB – Centre of Biological Engineering, University of Minho, Braga, Portugal)
Edite Teixeira-Lemos (Center for Studies in Education, Technology and Health (CI&DETS) and Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, Viseu, Portugal and Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Viseu, Portugal)
António M. Peres (Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal and Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Bragança, Portugal)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 12 August 2019

Abstract

Purpose

This study aims to determine the physicochemical and fatty acids composition of Serra da Estrela cheese (SEC), as well as health-related lipid indices, like the atherogenic and thrombogenic indices, and to evaluate the influence of producer, geographical origin and production date.

Design/methodology/approach

All 24 SEC produced between November 2017 and March 2018 were collected at selected certified producers and analyzed by NIR spectrophotometer and by GC. Data were statistically evaluated by chemometric tools.

Findings

In all evaluated SEC, 23 fatty acids were quantified. Cheese origin influenced nutritional and health-related lipid indices). The cheeses were characterized by a relative high abundance of saturated fatty acids (67-76%), followed by a medium content of monounsaturated fatty acids (17-25%) and by low level of polyunsaturated fatty acids (5-7%). A putative positive association between cheese consumption and healthy lipid indices could be reached.

Practical implications

The contents of some medium and long chain fatty acids as well as of nutritional and health indices were influenced by cheese producer, geographical origin and production date pointing out the need for standardizing production procedures.

Social implications

The SEC plays a key role in the local economy, being an endogenous product with unique sensory characteristics and nutritional potential, for which the knowledge of the lipids profile and health indices is of utmost relevance.

Originality/value

SEC is an iconic Portuguese cheese with Protected Designation of Origin. Based on the results, like health-related lipid indices, evaluated for the first time, a positive association between cheese consumption and healthy lipid indices could be envisaged.

Keywords

Acknowledgements

This work was financially supported by Associate Laboratory LSRE-LCM - UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019-CEB and BioTecNorte operation (NORTE-01-0145-FEDER-000004), and strategic project PEst-OE/AGR/UI0690/2014–CIMO funded by national funds through FCT/MCTES (PIDDAC). The authors would also like to acknowledge the funding provided by the approved Project, with reference 02/SAICT/2016/23290, entitled Characterization and Valorization of QSE PDO and its ability for health promotion (QCLASSE), financed by FCT.

Compliance with Ethics Requirements.

Conflict of Interest: The authors declare no conflict of interest. Ethical approval: This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent: Not applicable.

Citation

Reis Lima, M.J., Fontes, L., Bahri, H., Veloso, A.C.A., Teixeira-Lemos, E. and Peres, A.M. (2019), "Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indices", Nutrition & Food Science, Vol. 50 No. 3, pp. 417-432. https://doi.org/10.1108/NFS-06-2019-0178

Publisher

:

Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited

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