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Food Chem. 2012 Oct 15;134(4):1839-46. doi: 10.1016/j.foodchem.2012.03.102. Epub 2012 Apr 3.

Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts.

Author information

1
Aristotle University of Thessaloniki, Department of Chemical Engineering, Laboratory of Organic Chemistry, GR-54124 Thessaloniki, Greece. amaliaserafimidou@yahoo.com

Abstract

Many studies with conjugated linoleic acid (CLA) indicate that it has a protective effect against mammary cancer. Because dairy products are the most important dietary sources of CLA, we have investigated the CLA concentrations and additionally the fatty acid profiles and chemical composition of several commercial, traditional, Greek yogurts from different geographical origin. The fat content of yogurts was in the order of goat<cow<sheep. Cow, sheep and goat milk yogurts contain respectively 0.128-1.501, 0.405-1.250 and 0.433-0.976 g CLA/100 g fat. Low-fat milk yogurts showed lower values of c-9, t-11 CLA content on lipid basis compared to full-fat yogurts. Samples from mountain areas showed average c-9, t-11 CLA content higher than those from prairie districts. The highest amounts of saturated fatty acids (SFA) were found in low-fat yogurts, of monounsaturated fatty acids (MUFA) in sheep milk yogurts and of polyunsaturated fatty acid (PUFA) in low-fat cow milk yogurts.

PMID:
23442628
DOI:
10.1016/j.foodchem.2012.03.102
[Indexed for MEDLINE]

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