RT Journal Article
T1 Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses
A1 Cobos García, Ángel
A1 Oliveira Filho, Emanuel Felipe de
A1 Miranda Castañón, Marta Inés
A1 Ferreiro, Tania
A1 López Alonso, María Marta
A1 Díaz Rubio, Olga
A1 Herrero Latorre, Carlos
K1 Galician cheese
K1 Fatty acids
K1 Trace and toxic elements
K1 Organic production
K1 Health-related nutritional indices
AB The aim of this study was to evaluate the fatty acid profile and trace element content in three different Galician cow's milk cheeses (organic made from pasteurized milk, industrial made from pasteurized milk and artisanal made with raw milk). Twenty-five fatty acids and thirteen elements were determined by respectively gas liquid chromatography and inductively coupled plasma mass spectrometry, in thirty representative samples of the cheeses. The organic cheeses had significantly lower palmitic acid contents and significantly higher contents of odd and branched fatty acids, oleic acid, vaccenic acid, α-linolenic acid and conjugated linoleic acid than the other cheeses. The organic cheeses also had lower concentrations of trace and toxic element residues. Moreover, an association between medium chain fatty acids and palmitic acid and the presence of several mineral elements was detected by chemometric techniques. The nutritional evaluation of the organic cheeses was more favorable than for the other cheeses, as confirmed by the values of health-related indices.
PB Elsevier
SN 2772-5022
YR 2024
FD 2024-08-13
LK https://hdl.handle.net/10347/37900
UL https://hdl.handle.net/10347/37900
LA eng
NO Applied Food Research Volume 4, Issue 2, December 2024, 100475
NO This research was funded by Xunta de Galicia, grant number GPC ED431B 2019/13. Marta Miranda and Marta López-Alonso belong to Grupo de Potencial Crecimiento financed by GAIN (Axencia Galega de Innovación; grant number ED431B 2023/008).
DS Minerva
RD 24 abr 2026