Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

Abstract

The oil contents of outer and inner parts of blue cheese were 0.90% (outer part) and 2.05% (inner part), respectively. Total phenol and flavonoid values of outer and inner parts of blue cheese samples were 120.30 (outer part) and 101.96 mg GAE/100 g (inner part) to 16.55 (outer part) and 8.45 mg quercetin equivalent (QE)/100 g (inner part), respectively. The predominant phenolic compounds of outer and inner parts of blue moldy cheese were gallic acid, 3,4-dihydroxybenzoic acid, catechin, and rutin. In addition, catechin contents of outer and inner parts of blue cheese were detected as 4.28 (outer part) and 4.09 mg/100 g (inner part), whereas rutin values of blue cheese were determined as 4.93 (outer part) and 3.06 mg/100 g (inner part), respectively. Lauric, myristic, palmitic, stearic, oleic, and linoleic acids were the most abundant fatty acids in moldy chese oils. In addition, palmitic and stearic acid contents of outer and inner parts of blue moldy cheese were identified as 41.99 (outer part) and 39.87% (inner part) to 14.95 (outer part) and 12.85% (inner part), respectively. In addition, oleic acid contents of outer and inner parts of blue moldy cheese were 19.31% (outer part) and 22.58% (inner part), respectively. Practical applications Fresh or ripened cheese from the coagulation of milk is rich in nutritional components and is an important source of protein, short-chain fatty acids, vitamins, minerals, and a wide variety of biologically active substances. One of the most important biochemical events during the ripening of cheeses is proteolysis. Cheese has a very complex structure that causes differences even within the same variety as a result of the changes it undergoes during production and ripening.