Determination of conjugated linoleic acid (CLA, c9, t11 and t10, c12 18:2) and -tocopherol in a dairy dessert hosmerim

Akaln A. S., TOKUŞOĞLU Ö.

International Journal of Food Properties, cilt.13, sa.1, ss.105-111, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10942910802210476
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.105-111
  • Anahtar Kelimeler: Hosmerim, Conjugated linoleic acid (CLA), -tocopherol
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

In this research, conjugated linoleic acid (CLA) as the total of cis-9, trans-11, and trans-10, cis-12 isomers of conjugated linoleic acid and -tocopherol contents of traditional Turkish dessert Hosmerim were determined by Gas-liquid chromatography (GC) with a flame ionization detector (FID) and reversed phase high performance liquid chromatography (RP-HPLC) with UV detection respectively, during 7 days of storage. Processing of lor cheese into hosmerim resulted in 1.5-fold increase in CLA concentration. The contents of CLA and -tocopherol were found as 7.13 ± 0.06 mg/g lipid and 0.73 ± 0.03 mg/100 g, respectively, after manufacturing of the product. Hosmerim was evaulated as a good source of CLA and σ-tocopherol though both nutraceutical compound decreased during 7 days of storage (p < 0.01).