Determination of conjugated linoleic acid (CLA, c9, t11 and t10, c12 18:2) and -tocopherol in a dairy dessert hosmerim

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dc.contributor.authorAkaln A.S.
dc.contributor.authorTokusoglu O.
dc.date.accessioned2024-07-22T08:21:18Z
dc.date.available2024-07-22T08:21:18Z
dc.date.issued2010
dc.description.abstractIn 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 -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 -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 σ-tocopherol though both nutraceutical compound decreased during 7 days of storage (p < 0.01).
dc.identifier.DOI-ID10.1080/10942910802210476
dc.identifier.issn15322386
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18556
dc.language.isoEnglish
dc.subjectAcids
dc.subjectChromatographic analysis
dc.subjectGas chromatography
dc.subjectHigh performance liquid chromatography
dc.subjectHigh pressure liquid chromatography
dc.subjectIonization of gases
dc.subjectIonization of liquids
dc.subjectIsomers
dc.subjectLiquids
dc.subjectConjugated linoleic acid
dc.subjectDairy desserts
dc.subjectFlame ionization detectors
dc.subjectGas-liquid chromatography
dc.subjectNutraceutical compounds
dc.subjectReversed phase high performance liquid chromatography
dc.subjectRP-HPLC
dc.subjectTocopherol contents
dc.subjectTurkishs
dc.subjectUV detection
dc.subjectFatty acids
dc.titleDetermination of conjugated linoleic acid (CLA, c9, t11 and t10, c12 18:2) and -tocopherol in a dairy dessert hosmerim
dc.typeArticle

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