Determination of conjugated linoleic acid (CLA, c9, t11 and t10, c12 18:2) and -tocopherol in a dairy dessert hosmerim
| dc.contributor.author | Akaln A.S. | |
| dc.contributor.author | Tokusoglu O. | |
| dc.date.accessioned | 2025-04-10T11:15:54Z | |
| dc.date.available | 2025-04-10T11:15:54Z | |
| dc.date.issued | 2010 | |
| dc.description.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 -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-ID | 10.1080/10942910802210476 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/51382 | |
| dc.title | Determination of conjugated linoleic acid (CLA, c9, t11 and t10, c12 18:2) and -tocopherol in a dairy dessert hosmerim | |
| dc.type | Article |