A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

• Published in: Journal of food composition and analysis 2021-08, Vol.101, p.103955, Article 103955
• Main Authors: Margalho, Larissa P., Kamimura, Bruna A., Pimentel, Tatiana C., Balthazar, Celso F., Araujo, Jasmim V.A., Silva, Ramon, Conte-Junior, Carlos A., Raices, Renata S.L., Cruz, Adriano G., Sant’Ana, Anderson S.
• Format: Article
• Language: English
• Subjects: butter; Cheese authentication; discriminant analysis; fatty acid composition; food composition; free fatty acids; Geographical origin; lipid content; monounsaturated fatty acids; Nutritional index; polyunsaturated fatty acids; protein content; provenance; Random forest; Raw milk cheeses; surveys; traditional technology
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2021.103955

•First large centesimal characterization of Brazilian artisanal cheeses (BAC).•BAC production region can be differentiated based on free fatty acid content.•BAC presented healthy atherogenic and thrombogenic indexes.•BAC are good source of proteins.•BAC provide low amount of daily fat intake. A broad survey on fatty acid profile and gross composition of different types of Brazilian artisanal cheeses (BAC; n = 402) produced in North, South, Northeast, Central-West, and Southeast regions of the country was performed. Results suggested that cheeses from North and Northeast regions have a different gross composition and fatty acid profile than the cheeses produced in the other regions. Butter cheese presented a higher fat content and a lower polyunsaturated fatty acid (PUFA) level, with a higher atherogenic index (AI). Marajó cheese presented lower ash and protein content and higher fat content and monounsaturated fatty acid (MUFA) level, with consequent lower AI and thrombogenic index (TI) and higher desired fatty acid (DFA). Linear Discriminant Analysis (LDA) proportionated the cheeses' good discrimination based on geographical origin and free fatty acid composition.