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Register a new userEstimation of conjugated linoleic acid in some types of Syrian cheeses
حامض اللينوليك المقترن (CLA) في بعض أنواع الأجبان السورية
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Damascus University ورقة بحثية
Publication date
2011
fields
Food Sciences
and research's language is
العربية
Created by
Shamra Editor
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هدفت الدراسة إلى تقدير كمية حامض اللينوليك المقترن CLA في بعض أنـواع الجـبن الـسورية المتوافرة في الأسواق المحلية و الشائعة الاستهلاك لدى المواطن الـسوري؛ و ذلـك للأهميـة الـصحية و الغذائية لهذا المركب و للحصول على معلومات يمكن عن طريقها معرفة معدل تناول الفرد مـن CLA، شملت الدراسة خمسة أنواع من الأجبان و هي الجبن الأبيض المصنع من حليب الأبقار و الجبن الأبـيض المنتج من حليب الغنم و أنواعاً من الأجبان المطبوخة القابلة للمد و جبن القشقوان و الجبن البلغاري (فيتا)، و هي أجبان تنتج بطرائق تصنيعية مختلفة.
This study aimed to estimate the concentration of conjugated linoleic acid (CLA) in some Syrian cheeses available in local market and the daily consumption of CLA due to its health importance and nutrition properties. Five types of cheeses were used namely, white cheese (12.92% fat) produced from cow's milk, white cheese (14.64% fat) produced from ewe's milk، processed cheese (18% fat), mozzarella cheese (29.18 fat) and vita cheese (Bulgarian cheese, 15.5% fat) produced at different manufacturing units.
Artificial intelligence review:
Research summary
هدفت هذه الدراسة إلى تقدير كمية حامض اللينوليك المقترن (CLA) في بعض أنواع الأجبان السورية المتوفرة في الأسواق المحلية، وذلك لأهميته الصحية والغذائية. شملت الدراسة خمسة أنواع من الأجبان وهي: الجبن الأبيض المصنع من حليب الأبقار، الجبن الأبيض المنتج من حليب الغنم، الجبن المطبوخ، جبن القشقوان، والجبن البلغاري (فيتا). أظهرت النتائج أن أعلى تركيز لـ CLA كان في الجبن البلغاري (4.96 ± 0.44 مغ/غ دهن)، بينما لم يكن هناك فرق معنوي في تركيزه في الأجبان البيضاء والمطبوخة. تشير الدراسة إلى أن تناول الأجبان يمكن أن يساهم في زيادة استهلاك الفرد من CLA، مما قد يكون له فوائد صحية متعددة.
Critical review
دراسة نقدية: تعتبر هذه الدراسة خطوة مهمة في فهم محتوى حامض اللينوليك المقترن في الأجبان السورية، ولكن هناك بعض النقاط التي يمكن تحسينها. أولاً، كان من الأفضل توسيع نطاق الدراسة لتشمل أنواعًا أخرى من الأجبان المحلية والعالمية لمقارنة النتائج بشكل أوسع. ثانيًا، لم تتناول الدراسة تأثير العوامل الموسمية على تركيز CLA في الأجبان، وهو ما قد يكون له تأثير كبير. وأخيرًا، كان من الممكن تقديم توصيات أكثر تفصيلًا حول كيفية زيادة استهلاك CLA من خلال النظام الغذائي اليومي.
Questions related to the research
-
ما هو الهدف الرئيسي من الدراسة؟
الهدف الرئيسي من الدراسة هو تقدير كمية حامض اللينوليك المقترن (CLA) في بعض أنواع الأجبان السورية المتوفرة في الأسواق المحلية ومعرفة معدل تناول الفرد من CLA.
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ما هي أنواع الأجبان التي شملتها الدراسة؟
شملت الدراسة خمسة أنواع من الأجبان وهي: الجبن الأبيض المصنع من حليب الأبقار، الجبن الأبيض المنتج من حليب الغنم، الجبن المطبوخ، جبن القشقوان، والجبن البلغاري (فيتا).
-
ما هو أعلى تركيز لـ CLA تم العثور عليه في الدراسة؟
أعلى تركيز لـ CLA تم العثور عليه كان في الجبن البلغاري (فيتا) بتركيز 4.96 ± 0.44 مغ/غ دهن.
-
هل كان هناك فرق معنوي في تركيز CLA بين أنواع الأجبان المختلفة؟
لم يكن هناك فرق معنوي في تركيز CLA بين الأجبان البيضاء والمطبوخة، حيث كانت التركيزات متقاربة.
References used
Azain, M. J. 2003. Conjugated linoleic acid and its effects on animal products and health in single-stomached animals. Proceedings of the Nutrition Society:62:319-328
Bondia-Pons, I., C. Molto-puigmarti, A. I. Castellote and M. C. Lopez-Sabater. 2007. Determination of conjugated linoleic acid in human plasma by fast gas chromatography. J. Chromatography, 1157:422-429
Chamba, J., J. Chardigny, S. Gnadig, E. Perreard, S. Chappaz, R. Rickert, H. Steinhart and J. Sebedio. 2006. Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation . Lait :86: 461-467
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