Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese

Vita Maria Marino,Bernardo Valenti,Alessandro Priolo,Mariano Pauselli,Giuseppe Luciano,Margherita Caccamo,Teresa Rapisarda,Antonio Natalello,Adriana Campione

doi:10.3390/antiox10040538

Vita Maria Marino, Bernardo Valenti + Show 7 more

Open Access

https://doi.org/10.3390/antiox10040538

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Abstract

Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions. In total, 10 experimental cheeses were produced with bulk milk obtained from ewes fed a commercial concentrate (C group; n = 5) or a concentrate containing 36% HNP in dry matter (HNP group; n = 5). After 40 days of aging, each cheese was sub-sampled into three slices: one was analyzed immediately (C0 and HNP0), and the other two were refrigerated and analyzed after seven days (C7 and HNP7) and 14 days (C14 and HNP14), respectively. Compared to C, HNP cheese had more than twice as many tocopherols and mono-unsaturated FA and respectively 38% and 24% less of cholesterol and saturated FA. Tocopherols and cholesterol levels remained rather stable up to 14 days of storage regardless of the experimental group, suggesting no cholesterol oxidation. Therefore, the inclusion of HNP in ewe diets could be a valid resource to produce cheese with a healthier lipid profile and higher tocopherols content.

Highlights

Milk and cheese are an important part of a balanced human diet with a positive role when consumed in moderation
Dairy products contain molecules with a beneficial health role, such as polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA), and vitamins [1], on the other hand, they are rich in saturated fatty acids, myristic and palmitic acids and cholesterol, which are considered a risk to human health [2]; the current focus of the market has been directed toward the search for dairy products with a healthier lipid composition
Fat was higher in cheeses from hazelnut peel (HNP) milk compared with those from C milk (Table 2)

Summary

Introduction

Milk and cheese are an important part of a balanced human diet with a positive role when consumed in moderation. Dairy products contain molecules with a beneficial health role, such as polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA), and vitamins [1], on the other hand, they are rich in saturated fatty acids, myristic and palmitic acids and cholesterol, which are considered a risk to human health [2]; the current focus of the market has been directed toward the search for dairy products with a healthier lipid composition. The importance of animal diet on the nutritional quality of milk and cheese, with particular regard to the lipid fraction, has been largely discussed in cows [3,4], goats [5], and sheep [6]. Most of the studies carried out so far have been especially focused on ovine milk fat enrichment in CLA and omega-3 fatty acids content by dietary lipid supplementation reporting fatty acid composition, volatile profile, and sensory characteristics [7,8].

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