Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

Detalhes bibliográficos
Autor(a) principal: Lima, M. J. Reis
Data de Publicação: 2019
Outros Autores: Bahri, Hamdi, Morais, Jorge Sá, Veloso, Ana CA, Fontes, Luísa, Lemos, Edite Teixeira de, Peres, António
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/6115
Resumo: Serra da Estrela is a Portuguese traditional cheese produced with raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses’ origin (models based on 10–12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71–88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese’s genuineness, enhancing the consumers’ confidence when purchasing this high-value cheese.
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spelling Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profilesSerra da Estrela cheeseFatty acids profileOrigin assessmentLinear discriminant analysisSimulated annealing algorithmSerra da Estrela is a Portuguese traditional cheese produced with raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses’ origin (models based on 10–12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71–88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese’s genuineness, enhancing the consumers’ confidence when purchasing this high-value cheese.Springer Nature [academic journals on nature.com]Repositório Científico do Instituto Politécnico de ViseuLima, M. J. ReisBahri, HamdiMorais, Jorge SáVeloso, Ana CAFontes, LuísaLemos, Edite Teixeira dePeres, António2020-01-21T14:11:13Z2019-112019-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/6115engLima, M. J. R., Bahri, H., Morais, J. S., Veloso, A. C. A., Fontes, L., Lemos, E. T., & Peres, A. M. (2019). Assessing Serra da Estrela PDO cheeses' origin-production date using fatty acids profiles. Journal of Food Measurement and Characterization, 13(4), 2988-2997. doi: 10.1007/s11694-019-00219-z2193-412610.1007/s11694-019-00219-zmetadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:28:16Zoai:repositorio.ipv.pt:10400.19/6115Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:59.627404Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
title Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
spellingShingle Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
Lima, M. J. Reis
Serra da Estrela cheese
Fatty acids profile
Origin assessment
Linear discriminant analysis
Simulated annealing algorithm
title_short Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
title_full Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
title_fullStr Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
title_full_unstemmed Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
title_sort Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles
author Lima, M. J. Reis
author_facet Lima, M. J. Reis
Bahri, Hamdi
Morais, Jorge Sá
Veloso, Ana CA
Fontes, Luísa
Lemos, Edite Teixeira de
Peres, António
author_role author
author2 Bahri, Hamdi
Morais, Jorge Sá
Veloso, Ana CA
Fontes, Luísa
Lemos, Edite Teixeira de
Peres, António
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Lima, M. J. Reis
Bahri, Hamdi
Morais, Jorge Sá
Veloso, Ana CA
Fontes, Luísa
Lemos, Edite Teixeira de
Peres, António
dc.subject.por.fl_str_mv Serra da Estrela cheese
Fatty acids profile
Origin assessment
Linear discriminant analysis
Simulated annealing algorithm
topic Serra da Estrela cheese
Fatty acids profile
Origin assessment
Linear discriminant analysis
Simulated annealing algorithm
description Serra da Estrela is a Portuguese traditional cheese produced with raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses’ origin (models based on 10–12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71–88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese’s genuineness, enhancing the consumers’ confidence when purchasing this high-value cheese.
publishDate 2019
dc.date.none.fl_str_mv 2019-11
2019-11-01T00:00:00Z
2020-01-21T14:11:13Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/6115
url http://hdl.handle.net/10400.19/6115
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lima, M. J. R., Bahri, H., Morais, J. S., Veloso, A. C. A., Fontes, L., Lemos, E. T., & Peres, A. M. (2019). Assessing Serra da Estrela PDO cheeses' origin-production date using fatty acids profiles. Journal of Food Measurement and Characterization, 13(4), 2988-2997. doi: 10.1007/s11694-019-00219-z
2193-4126
10.1007/s11694-019-00219-z
dc.rights.driver.fl_str_mv metadata only access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv metadata only access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Nature [academic journals on nature.com]
publisher.none.fl_str_mv Springer Nature [academic journals on nature.com]
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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