CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF "PECORINO D'ABRUZZO" CHEESE

Main Article Content

Maria Mattera http://orcid.org/0000-0003-0157-7090
Alessandra Durazzo
Stefano Nicoli
Maria Gabriella Di Costanzo
Pamela Manzi

Keywords

fatty acids, antiradical activity, cholesterol, minerals, colour parameters, fat soluble vitamins

Abstract

This research aims at investigating the proximate composition, minerals, cholesterol, fat soluble vitamins, fatty acids, colour parameter and some antioxidant properties of “Pecorino d’Abruzzo” cheese - a traditional food product manufactured at different months (February, July, December).

Winter samples had major protein, calcium content (P?0.05) and polyunsaturated fatty acids but lower cholesterol and total fat than those manufactured in summer, whereas the cheeses produced during summer showed a lower content in saturated fatty acids (55.4%, P?0.05) and a higher content of monounsaturated fatty acids (38.3%, P?0.05) than those manufactured in winter. Seasonal variations (P?0.05) were found in colour measurements and in FT-IR spectra where several changes in absorption bands of specific functional group vibrations were observed.

These products showed a good level of coverage (%) of some nutrients for human adults in daily requirements according to Italian recommendations.

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