Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products
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- 作者：Bergamo ; Paolo ; Fedele ; Elena ; Iannibelli ; Luigi ; Marzillo ; Giovanni
- 关键词：Organic ; Dairy products ; Fat-soluble vitamins ; Fatty acid composition ; Conjugated linoleic acid
- 刊名：Food Chemistry
- 出版年：2003
- 出版时间：September, 2003
- 年：2003
- 卷：82
- 期：4
- 页码：625-631
- 全文大小：230 K
文摘
Fatty acid composition and fat-soluble vitamin concentrations were measured to compare the milk fat composition in organic certified milk and dairy products with those produced by conventional systems. Significantly higher cis-9 trans-11 C18:2 (CLA), linolenic acid (LNA), trans-11 C18:1 (TVA) and α-tocopherol (TH) concentrations were measured in organic buffalo milk and mozzarella cheese. Similar results were obtained from the analysis of heat-treated cows milk and dairy products where all organic samples contained significantly higher CLA, TVA, LNA, TH and β-carotene concentrations than did conventional dairy foods. A negligible influence of milk processing on CLA and TVA yield was seen. Among the different parameters, the CLA/LA ratio value better characterised organic versus conventional milk fat and its use as a marker for the identification of organic dairy products is suggested. The influence of animal diet, and potential implications of milk fat composition, on nutritional quality of organic dairy products is considered.