Changes in phospholipids (PL) and lysophospholipids (lysoPL) content were studied in Grana Cheese samples, with a ripening age ranging from 4 to 36 months. The extracted lipid fraction was purified by SPE and then analyzed by HPLC coupled to an evaporative light scattering detector (ELSD). The PL amount was lower than usually reported for milk fat. Variability of samples at the same ripening stage was high, because cheese was produced in different factories, but it decreased towards the end of ripening. A continuous increase in PL and lysoPL was observed during the first 12 months of ripening. The main PL class was phosphatidylcholine; other PL detected were phosphatidylethanolamine, sphingomyelin, phosphatidylinositol and phosphatidylglycerol. An increase of the lysophosphatidylcholine fraction was observed starting from the 12th month of ripening time, while the lysophosphatidylethanolamine content was related to the ripening stage.

HPLC-ELSD determination of Phospholipids and Lysophospholipids in Grana Cheese samples at different ripening stages / M. F., Caboni; Boselli, Emanuele; S., Menotta. - In: SCIENZA E TECNICA LATTIERO-CASEARIA. - ISSN 0390-6361. - 51:(2000), pp. 7-24.

HPLC-ELSD determination of Phospholipids and Lysophospholipids in Grana Cheese samples at different ripening stages

BOSELLI, EMANUELE;
2000-01-01

Abstract

Changes in phospholipids (PL) and lysophospholipids (lysoPL) content were studied in Grana Cheese samples, with a ripening age ranging from 4 to 36 months. The extracted lipid fraction was purified by SPE and then analyzed by HPLC coupled to an evaporative light scattering detector (ELSD). The PL amount was lower than usually reported for milk fat. Variability of samples at the same ripening stage was high, because cheese was produced in different factories, but it decreased towards the end of ripening. A continuous increase in PL and lysoPL was observed during the first 12 months of ripening. The main PL class was phosphatidylcholine; other PL detected were phosphatidylethanolamine, sphingomyelin, phosphatidylinositol and phosphatidylglycerol. An increase of the lysophosphatidylcholine fraction was observed starting from the 12th month of ripening time, while the lysophosphatidylethanolamine content was related to the ripening stage.
2000
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/35607
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