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Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves

The aim of this study was to evaluate the development of volatile compounds in yogurt samples obtained from goats fed a dietary supplementation with olive leaves (OL). For this purpose, thirty Saanen goats were divided into two homogeneous groups of 15 goats each: a control group that received a sta...

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Autores principales: Bennato, Francesca, Innosa, Denise, Ianni, Andrea, Martino, Camillo, Grotta, Lisa, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287967/
https://www.ncbi.nlm.nih.gov/pubmed/32423117
http://dx.doi.org/10.3390/molecules25102311
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author Bennato, Francesca
Innosa, Denise
Ianni, Andrea
Martino, Camillo
Grotta, Lisa
Martino, Giuseppe
author_facet Bennato, Francesca
Innosa, Denise
Ianni, Andrea
Martino, Camillo
Grotta, Lisa
Martino, Giuseppe
author_sort Bennato, Francesca
collection PubMed
description The aim of this study was to evaluate the development of volatile compounds in yogurt samples obtained from goats fed a dietary supplementation with olive leaves (OL). For this purpose, thirty Saanen goats were divided into two homogeneous groups of 15 goats each: a control group that received a standard diet (CG) and an experimental group whose diet was supplemented with olive leaves (OLG). The trial lasted 28 days, at the end of which the milk of each group was collected and used for yogurt production. Immediately after production, and after 7 days of storage at 4 °C in the absence of light, the yogurt samples were characterized in terms of fatty acid profile, oxidative stability and volatile compounds by the solid-phase microextraction (SPME)–GC/MS technique. Dietary OL supplementation positively affected the fatty acid composition, inducing a significant increase in the relative proportion of unsaturated fatty acids, mainly oleic acid (C18:1 cis9) and linolenic acid (C18:3). With regard to the volatile profile, both in fresh and yogurt samples stored for 7 days, the OL supplementation induced an increase in free fatty acids, probably due to an increase in lipolysis carried out by microbial and endogenous milk enzymes. Specifically, the largest variations were found for C6, C7, C8 and C10 free fatty acids. In the same samples, a significant decrease in aldehydes, mainly heptanal and nonanal, was also detected, supporting—at least in part—an improvement in the oxidative stability. Moreover, alcohols, esters and ketones appeared lower in OLG samples, while no significant variations were observed for lactones. These findings suggest the positive role of dietary OL supplementation in the production of goats’ milk yogurt, with characteristics potentially indicative of an improvement in nutritional properties and flavor.
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spelling pubmed-72879672020-06-15 Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves Bennato, Francesca Innosa, Denise Ianni, Andrea Martino, Camillo Grotta, Lisa Martino, Giuseppe Molecules Article The aim of this study was to evaluate the development of volatile compounds in yogurt samples obtained from goats fed a dietary supplementation with olive leaves (OL). For this purpose, thirty Saanen goats were divided into two homogeneous groups of 15 goats each: a control group that received a standard diet (CG) and an experimental group whose diet was supplemented with olive leaves (OLG). The trial lasted 28 days, at the end of which the milk of each group was collected and used for yogurt production. Immediately after production, and after 7 days of storage at 4 °C in the absence of light, the yogurt samples were characterized in terms of fatty acid profile, oxidative stability and volatile compounds by the solid-phase microextraction (SPME)–GC/MS technique. Dietary OL supplementation positively affected the fatty acid composition, inducing a significant increase in the relative proportion of unsaturated fatty acids, mainly oleic acid (C18:1 cis9) and linolenic acid (C18:3). With regard to the volatile profile, both in fresh and yogurt samples stored for 7 days, the OL supplementation induced an increase in free fatty acids, probably due to an increase in lipolysis carried out by microbial and endogenous milk enzymes. Specifically, the largest variations were found for C6, C7, C8 and C10 free fatty acids. In the same samples, a significant decrease in aldehydes, mainly heptanal and nonanal, was also detected, supporting—at least in part—an improvement in the oxidative stability. Moreover, alcohols, esters and ketones appeared lower in OLG samples, while no significant variations were observed for lactones. These findings suggest the positive role of dietary OL supplementation in the production of goats’ milk yogurt, with characteristics potentially indicative of an improvement in nutritional properties and flavor. MDPI 2020-05-14 /pmc/articles/PMC7287967/ /pubmed/32423117 http://dx.doi.org/10.3390/molecules25102311 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bennato, Francesca
Innosa, Denise
Ianni, Andrea
Martino, Camillo
Grotta, Lisa
Martino, Giuseppe
Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
title Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
title_full Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
title_fullStr Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
title_full_unstemmed Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
title_short Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
title_sort volatile profile in yogurt obtained from saanen goats fed with olive leaves
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287967/
https://www.ncbi.nlm.nih.gov/pubmed/32423117
http://dx.doi.org/10.3390/molecules25102311
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