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Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

2019Journal article Open access
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dc.contributor.authorLima, M.J. Reis
dc.contributor.authorBahri, Hamdi
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorFontes, Luísa
dc.contributor.authorLemos, Edite Teixeira de
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:52Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:52Z
dc.date.issued2019
dc.description.abstractSerra da Estrela is a Portuguese traditional cheese produced with raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses’ origin (models based on 10–12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71–88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese’s genuineness, enhancing the consumers’ confidence when purchasing this high-value cheese.
dc.description.sponsorshipThis work was financially supported by Associ- ate Laboratory LSRE-LCM - UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019-CEB and BioTecNorte operation (NORTE-01-0145-FEDER-000004), and strategic project PEst-OE/AGR/UI0690/2014 –CIMO funded by—funded by national funds through FCT/MCTES (PIDDAC). The authors would also like to acknowledge the funding provided by the approved Project, with reference 02/SAICT/ 2016/23290, entitled Characterization and Valorization of QSE PDO and its ability for health promotion (QCLASSE), financed by FCT.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationReis Lima, M. J.; Bahri, Hamdi; Sá Morais, Jorge; Veloso, Ana C.A.; Fontes, Luísa; Lemos, Edite T.; Peres, António M. (2019). Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles. Journal of Food Measurement and Characterization. ISSN 2193-4126. 13, p. 2988-2997en_EN
dc.identifier.doi10.1007/s11694-019-00219-zen_EN
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10198/19903
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationLaboratory of Separation and Reaction Engineering
dc.relationCentre of Biological Engineering - University of Minho
dc.relationStrategic Project - UI 690 - 2014
dc.subjectFatty acids profileen_EN
dc.subjectLinear discriminant analysisen_EN
dc.subjectOrigin assessmenten_EN
dc.subjectSerra da Estrela cheeseen_EN
dc.subjectSimulated annealing algorithmen_EN
dc.titleAssessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profilesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering
oaire.awardTitleCentre of Biological Engineering - University of Minho
oaire.awardTitleStrategic Project - UI 690 - 2014
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FEQU%2F50020%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FBIO%2F04469%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMorais
person.familyNamePeres
person.givenNameJorge Sá
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscoveryc2ed0055-91c1-4bf5-acb3-d9a99296d9a2
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