Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese

Figures & data

Table 1. Effect of CLA supplementation on composition of cheddar cheese.

Treatments	Moisture%	Fat%	Protein%
Control	40.13 ± 0.15	32.42 ± 0.04	26.74 ± 0.09
T1	40.88 ± 0.11	32.35 ± 0.13	26.57 ± 0.13
T2	40.25 ± 0.19	32.87 ± 0.02	26.92 ± 0.12
T3	40.66 ± 0.24	32.46 ± 0.03	27.15 ± 0.02
T4	40.78 ± 0.35	32.21 ± 0.07	26.84 ± 0.13

¹All the means shown in Table 1 under the columns of moisture, fat and protein are statistically non-significant (p > 0.05)

CLA = conjugated linoleic acid

Control: without supplementation of CLA

T₁: 1% CLA Supplementation

T₂: 2% CLA Supplementation

T₃:3% CLA Supplementation

T₄: 3% CLA Supplementation

Table 2. Fatty acid profile of milk, safflower oil and CLA supplement (mg/100 g).

Fatty acid	Milk	Safflower oil	CLA Supplement
C4:0	2.55 ± 0.05	–	–
C6:0	2.89 ± 0.09	–	–
C8:0	2.44 ± 0.02	–	–
C10:0	2.71 ± 0.03	–	–
C12:0	2.97 ± 0.11	–	–
C14:0	12.39 ± 0.21^a	0.07 ± 0.01^b	–
C16:0	27.43 ± 0.29^a	5.94 ± 0.14^b	–
C18:0	8.19 ± 0.24^a	2.47 ± 0.02^b	–
C18:1	24.64 ± 0.33^a	11.66 ± 0.22^b	–
C18:2	1.98 ± 0.02^b	74.61 ± 0.76^a	–
C18:3	0.51 ± 0.02^a	0.13 ± 0.02^b	–
C20:1	0.24 ± 0.04^b	0.45 ± 0.02^a	–
C24:1	0.07 ± 0.01^b	0.19 ± 0.03^a	–
∆9c,11 t-18:2	0.25 ± 0.02^b	–	52.16 ± 0.39^a
∆10 t,12c-18:2	0.06 ± 0.01^b	–	44.37 ± 0.25^a
∆9c,11c-18:2		–	0.27 ± 0.01
∆9 t, 11c-18:2		–	0.55 ± 0.06

Means mentioned in Table 2 are product of triplicate of every treatment and triplicate analysis (3x3 = 9).

Means carrying a different in letter in a row are statistically significant (p < 0.05)

Table 3. Stability of fatty acids and CLA Isomers during 90 days of ripening (mg/100 g).

Fatty Acid/ CLA Isomer	Control		T1		T2		T3		T4
	0-Day	90-Days	0-Day	90-Days	0-Day	90-Days	0-Day	90-Days	0-Day	90-Days
C4:0	1.92 ± 0.05^a	1.80 ± 0.01^b	1.91 ± 0.02^a	1.79 ± 0.01^b	1.88 ± 0.05^a	1.75 ± 0.02^b	1.86 ± 0.03^a	1.63 ± 0.01^c	1.84 ± 0.07^a	1.75 ± 0.08^b
C6:0	2.25 ± 0.09^a	2.11 ± 0.02^b	2.22 ± 0.06^a	2.13 ± 0.04^b	2.20 ± 0.02^a	2.11 ± 0.01^b	2.18 ± 0.02^a	2.05 ± 0.04^b	2.16 ± 0.02^a	2.04 ± 0.06^b
C8:0	2.44 ± 0.02^a	2.31 ± 0.05^b	2.41 ± 0.07^a	2.29 ± 0.07^b	2.39 ± 0.08^a	2.27 ± 0.09^b	2.36 ± 0.01^a	2.23 ± 0.09^b	2.34 ± 0.10^a	2.21 ± 0.04^b
C10:0	2.71 ± 0.03^a	2.62 ± 0.02^b	2.67 ± 0.10^a	2.56 ± 0.10^b	2.65 ± 0.04^b	2.53 ± 0.06^a	2.62 ± 0.07^b	2.51 ± 0.04^b	2.61 ± 0.01^a	2.50 ± 0.03^b
C12:0	2.97 ± 0.11^a	2.82 ± 0.01^b	2.94 ± 0.03^a	2.93 ± 0.08^a	2.91 ± 0.07^a	2.90 ± 0.03^a	2.88 ± 0.11^a	2.87 ± 0.02^a	2.85 ± 0.13^a	2.77 ± 0.15^b
C14:0	10.39 ± 0.21^a	9.29 ± 0.41^b	10.25 ± 0.16^a	10.16 ± 0.14^a	10.14 ± 0.17^a	10.08 ± 0.27^a	10.04 ± 0.16^a	9.95 ± 0.32^b	9.84 ± 0.19^b	9.55 ± 0.65^b
C16:0	25.43 ± 0.29^a	24.19 ± 0.35^b	25.13 ± 0.41^a	24.15 ± 0.29^b	25.88 ± 0.37^a	24.43 ± 0.55^b	25.62 ± 0.44^b	24.19 ± 0.25^c	25.33 ± 0.46^b	24.13 ± 0.74^c
C18:0	7.19 ± 0.24^c	6.78 ± 0.09 ^f	7.09 ± 0.04^d	6.88 ± 0.22^e	7.01 ± 0.13^d	6.81 ± 0.41^e	7.94 ± 0.13^a	7.51 ± 0.18^b	7.79 ± 0.21^a	7.16 ± 0.04^c
C18:1	24.64 ± 0.33^a	23.51 ± 0.15^b	24.47 ± 0.17^a	23.32 ± 0.36^b	24.28 ± 0.26^a	23.13 ± 0.76^b	24.11 ± 0.46^a	23.51 ± 0.64^b	23.29 ± 0.43^b	22.17 ± 0.18^c
C18:3	0.51 ± 0.02^a	0.41 ± 0.06^b	0.48 ± 0.01^a	0.39 ± 0.02^b	0.49 ± 0.03^a	0.33 ± 0.01^c	0.48 ± 0.06^a	0.38 ± 0.04^b	0.46 ± 0.03^a	0.37 ± 0.02^b
∆9c,11 t-18:2	0.24 ± 0.04 ^g	0.16 ± 0.03 ^h	0.28 ± 0.01 ^g	0.18 ± 0.01 ^h	0.82 ± 0.01^e	0.66 ± 0.03 ^f	1.12 ± 0.03^c	1.03 ± 0.06^d	1.47 ± 0.11^a	1.32 ± 0.04^b
∆10 t,12c-18:2	0.07 ± 0.01 ^h	0.04 ± 0.01^i	0.98 ± 0.01 ^f	0.85 ± 0.01 ^g	1.92 ± 0.05^d	1.80 ± 0.05^e	2.82 ± 0.07^b	2.64 ± 0.12^c	3.51 ± 0.09^a	3.31 ± 0.07^b
∆9c,11c-18:2	–	–	0.41 ± 0.01 ^f	0.27 ± 0.01 ^g	0.81 ± 0.01^d	0.69 ± 0.01^e	1.63 ± 0.03^b	1.36 ± 0.02^c	3.25 ± 0.03^a	2.85 ± 0.01^b
∆9 t, 11c-18:2	–	–	0.73 ± 0.01 ^g	0.58 ± 0.01 ^h	1.45 ± 0.02^e	1.21 ± 0.02 ^f	2.77 ± 0.02^c	2.33 ± 0.02^d	3.44 ± 0.07^a	2.94 ± 0.02^b

Means carrying a different in letter in a row are statistically significant (p < 0.05)

Table 4. Effect of CLA supplementation on production of organic acids in cheddar cheese (ppm).

Treatments	Ripening Days	Lactic Acid	Citric Acid	Propionic Acid	Acetic Acid
Control	45 90	3489 ± 0.35^i 4329 ± 0.55 ^f	181 ± 0.11 ^j 233 ± 0.15 ^h	94 ± 0.07^i 145 ± 0.26 ^h	15784 ± 1.95 ^j 17433 ± 1.60^i
T1	45 90	3714 ± 0.92 ^h 4471 ± 1.23^d	193 ± 0.61^i 335 ± 0.46 ^g	144 ± 0.16 ^h 354 ± 0.18 ^g	18519.1.73 ^h 19794 ± 1.43 ^g
T2	45 90	4019 ± 0.73 ^g 4893 ± 0.75^c	379 ± 1.14 ^f 611 ± 1.51^e	488 ± 0.28 ^f 722 ± 0.21^e	20691 ± 2.40 ^f 24311 ± 1.91^e
T3	45 90	4133 ± 1.25^e 5146 ± 0.8^b	719 ± 0.32^d 993 ± 0.08^c	812 ± 0.62^d 1156 ± 0.49^c	22713 ± 0.93^d 28219 ± 1.36^c
T4	45 90	4532 ± 0.64^d 5973 ± 0.94^a	1094 ± 0.26^b 1854 ± 0.1.29^a	1256 ± 0.88^b 1794 ± 1.49^a	29154 ± 1.75^b 35749 ± 2.15^a

⁴If in one column, means are expressed with a different letter, it indicates significant variation (p < 0.05)

Table 5. Effect of CLA supplementation on lipolysis of cheddar cheese.

Treatments	Days	Cholesterol	Free Fatty Acids%	Peroxide Value (MeqO2/Kg)
Control	0 45 90	165 ± 0.27^a 160 ± 0.13^b 142 ± 0.19 ^g	0.08 ± 0.01 ^h 0.11 ± 0.02 ^g 0.14 ± 0.01 ^f	0.25 ± 0.03^b 0.28 ± 0.01^b 0.48 ± 0.05^a
T1	0 45 90	164 ± 0.07^a 155 ± 0.09^c 132 ± 0.16^h	0.08 ± 0.01 ^h 0.15 ± 0.01 ^f 0.19 ± 0.02^e	0.25 ± 0.03^b 0.26 ± 0.04^b 0.43 ± 0.07^a
T2	0 45 90	166 ± 0.15^a 149 ± 0.12^d 124 ± 0.21^i	0.08 ± 0.01 ^g 0.18 ± 0.01 ^f 0.23 ± 0.02^d	0.25 ± 0.03^b 0.29 ± 0.02^b 0.46 ± 0.01^a
T3	0 45 90	163 ± 0.05^a 144 ± 0.03^e 116 ± 0.02 ^j	0.08 ± 0.01 ^h 0.26 ± 0.03^c 0.29 ± 0.02^b	0.25 ± 0.03^b 0.27 ± 0.02^b 0.49 ± 0.06^a
T4	0 45 90	162 ± 0.04^a 135 ± 0.02 ^f 110 ± 0.06^k	0.08 ± 0.01 ^h 0.25 ± 0.02^c 0.37 ± 0.01^a	0.25 ± 0.03^b 0.26 ± 0.01^b 0.53 ± 0.02^a

⁵Means carrying a different in letter in a column are statistically different (p < 0.05)

Table 6. Sensory properties of CLA supplemented cheddar cheese.

Treatments	Days	Color	Flavor	Texture
Control	45 90	7.27 ± 0.03b 8.20 ± 0.07^a	7.17 ± 0.09b 8.15 ± 0.02^a	7.22 ± 0.04^b 8.19 ± 0.07^a
T1	45 90	7.24 ± 0.12^b 8.18 ± 0.06^a	7.25 ± 0.01^b 8.10 ± 0.15^a	7.27 ± 0.06^b 8.16 ± 0.05^a
T2	45 90	7.22 ± 0.04^b 8.19 ± 0.13^a	7.12 ± 0.06^b 8.11 ± 0.03^a	7.21 ± 0.10^b 8.08 ± 0.03^a
T3	45 90	7.14 ± 0.16^b 8.13 ± 0.11^a	7.13 ± 0.12^b 8.12 ± 0.18^a	7.19 ± 0.01b 8.10 ± 0.11^a
T4	45 90	7.21 ± 0.12^b 8.16 ± 0.15^a	7.23 ± 0.01^b 8.07 ± 0.03^a	7.16 ± 0.15^b 8.12 ± 0.04^a

If in a column, mean is expressed with a different letter, it shows statistically significant difference (p < 0.05)

Data availability statement

The dataset supporting the conclusions of this article is included within the article.