Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

• Published in: Czech Journal of Food Sciences Vol. 38; no. 2; pp. 109 - 114
• Main Authors: Paszczyk, Beata, Łuczyńska, Joanna
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2020; Czech Academy of Agricultural Sciences
• Subjects: cla; Dairy products; Fatty acid composition; Fatty acids; Fish oils; Fruits; Linoleic acid; lipid quality indices; Lipids; Milk; Polyunsaturated fatty acids
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/341/2019-CJFS

The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g–1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P < 0.05), but the fat from the UHT milks (3.32 mg g–1 fat) had the lowest content.