Determination of Conjugated Linoleic Acid (CLA, c9, t11 and t10, c12 18:2) and -Tocopherol in a Dairy Dessert Hosmerim
| dc.contributor.author | Akalin, AS | |
| dc.contributor.author | Tokusoglu, O | |
| dc.date.accessioned | 2025-04-10T10:33:21Z | |
| dc.date.available | 2025-04-10T10:33:21Z | |
| 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 oHosmerimo 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 -tocopherol though both nutraceutical compound decreased during 7 days of storage (p 0.01). | |
| dc.identifier.e-issn | 1532-2386 | |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/39644 | |
| dc.language.iso | English | |
| 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 |