Assessment of fatty acid content and lipid nutritional quality indicators for some cheese kinds using gas chromatography‒mass spectrometry

Abstract

This study aimed to compare the fatty acid composition and determine the lipid quality indices of some hard and semihard cheese varieties sold in Egyptian markets, namely, Ras, Cheddar, and Gouda cheeses. The fatty acid profile of fifteen cheese samples was analyzed using gas chromatography‒mass spectrometry (GC‒MS). Moreover, the atherogenic index (AI), thrombogenic index (TI), and nutritional value index (NVI) were calculated. The analysis revealed the presence of 22 fatty acids in the cheese samples, with palmitic and myristic acids being the dominant saturated fatty acids (SFAs), while oleic and linoleic acids were the main unsaturated fatty acids (UFAs). Regarding the presence of trans fatty acids, the oleic acid trans isomer (C18:1n9, t) was detected in some samples, with the highest mean value in the Ras cheese (0.23). Cheddar cheese recorded the lowest AI and TI and the highest NVI, suggesting that it has greater nutritive value than the other two cheese types. Ras and Gouda cheese samples were moderate to high AI and TI, indicating a potential risk of cardiovascular diseases. This research offers valuable insights for cheese producers and consumers concerning the lipid quality indices and fatty acid profiles of the examined cheese varieties and how the lipid content impacts the cheese quality and human health.