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Abstract
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 α-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 α-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 α-tocopherol though both nutraceutical compound decreased during 7 days of storage (p < 0.01).