Abstract
Lipophilic antioxidants such as carotenoids and tocopherols are appreciated components in food because of their potential health benefits. The aim of this study was to describe the composition of these microconstituents in “Ragusano”, a typical Sicilian historical pasta filata cheese, and to compare them during two different production seasons. Specifically, the tocopherols’ composition was evaluated by high-performance liquid chromatography coupled to a fluorescence detector (HPLC-FD); whereas the contents of three main carotenoids were determined by high-performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS). The scope included studying the influence of dietary supplementation on the potential enrichment of “Ragusano” in antioxidants. The main results regarding the composition of lipophilic vitamins of 56 “Ragusano” cheeses, collected in winter and spring, revealed that α-tocopherol was the predominant component amongst tocopherols and carotenoids, while β-carotene prevailed among the carotenoids. The cheeses obtained in spring turned out to contain larger amounts of antioxidants, both tocopherols and carotenoids, while the dietary supplementation with minerals-vitamins led to a barely detectable increase of antioxidants compared to a measured control group.
Highlights
Many Italian cheeses are traditional specialties, which have strong links with their region of origin
In today’s world, there are only a few foods still produced in this way, which is why the protected designation of origin (PDO) brand of cheese is reserved only for those made exclusively with milk produced in the region of origin, the same where it will be transformed into cheese and seasoned
Many researchers studied the TOC and CAR concentrations in dairy products in relation to pasture, presence of specific plant species, and relative plant maturity levels [35]; to our knowledge, this is the first study that reports the concentrations of these fat-soluble vitamins in “Ragusano” cheese produced in two different seasons
Summary
Many Italian cheeses are traditional specialties, which have strong links with their region of origin. In today’s world, there are only a few foods still produced in this way, which is why the PDO brand of cheese is reserved only for those made exclusively with milk produced in the region of origin, the same where it will be transformed into cheese and seasoned. It is one of the oldest cheeses in Sicily and is classified amongst the historical dairy products in the Sicilian region. This cheese, with a sweet and peculiar flavor, has been the object of a flourishing trade beyond the borders of the Sicilian Kingdom since the XIV century [2]. The name “Ragusano” likely derives from the production area, the Province of Ragusa [2], even if the milk processed into “Ragusano” cheese originates from several municipalities of the Iblean plateau near Ragusa and Syracuse
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