scholarly journals Hot Topic: Fatty Acid and Conjugated Linoleic Acid (CLA) Isomer Composition of Commercial CLA-Fortified Dairy Products: Evaluation After Processing and Storage

2007 ◽  
Vol 90 (5) ◽  
pp. 2083-2090 ◽  
Author(s):  
L.M. Rodríguez-Alcalá ◽  
J. Fontecha
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dairy Products ◽  
Isomer Composition ◽  
Processing And Storage ◽  
And Storage

Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and Storage

1995 ◽  
Vol 60 (4) ◽  
pp. 695-697 ◽  
Author(s):  
NALUR C. SHANTHA ◽  
LATHA N. RAM ◽  
JOE O'LEARY ◽  
CLAIR L. HICKS ◽  
ERIC A. DECKER
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dairy Products ◽  
Processing And Storage ◽  
And Storage

scholarly journals Conjugated Linoleic Acid and Its Beneficial Effects in Obesity, Cardiovascular Disease, and Cancer

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1913
Author(s):  
Sanjay Basak ◽  
Asim K. Duttaroy
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Polyunsaturated Fatty Acid ◽  
Dairy Products ◽  
Red Meat ◽  
Dietary Polyunsaturated Fatty Acid ◽  
Animal Fats ◽  
Beneficial Effects

Conjugated linoleic acid (CLA) is a dietary polyunsaturated fatty acid found in animal fats such as red meat and dairy products [...]

Fatty Acid Profile of Canadian Dairy Products with Special Attention to the trans-Octadecenoic Acid and Conjugated Linoleic Acid Isomers

2008 ◽  
Vol 91 (4) ◽  
pp. 811-819 ◽  
Author(s):  
Sanjaya Mendis ◽  
Cristina Cruz-Hernandez ◽  
Walisundera M N Ratnayake
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Dairy Products ◽  
Octadecenoic Acid ◽  
Partial Hydrogenation ◽  
Gas Liquid Chromatography ◽  
Trans Octadecenoic Acid

Abstract Current scientific evidence indicates that consumption of industrial trans fatty acids (TFA) produced via partial hydrogenation of vegetable oils increases the risk of coronary heart disease. However, some studies have suggested that ruminant TFA, especially vaccenic acid (VA or 11t-18:1) and rumenic acid (RA or 9c,11t-18:2), which is a conjugated linoleic acid (CLA) isomer, may have potential beneficial health effects for humans. To date, no concerted effort has been made to provide detailed isomer composition of ruminant TFA and CLA of Canadian dairy products, information that is required to properly assess their nutritional impacts. To this end, we analyzed the fatty acid profile of popular brands of commercial cheese (n = 17), butter (n = 12), milk (n =8), and cream (n = 4) sold in retail stores in Ottawa, Canada, in 20062007 by silver nitrate thin-layer chromatography and gas liquid chromatography. The average total TFA content of cheese, butter, milk, and cream samples were 5.6, 5.8, 5.8, and 5.5 of total fatty acids, respectively. VA was the major trans-octadecenoic acid (18:1) isomer in all the Canadian dairy samples with average levels of (as total trans-18:1) 33.9 in cheese, 35.6 in butter, 31.0 milk, and 30.1 in cream. The different dairy products contained very similar levels of CLA, which ranged from 0.5 to 0.9 of total fat. RA was the major CLA isomer of all the dairy products, accounting for 82.483.2 of total CLA. There were no significant differences (P > 0.05) in the fatty acid profile between the 4 different dairy groups, which suggests lack of processing effects on the fatty acid profile of dairy fat.

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