Resumo

GUTIERREZ ALVAREZ, Luis Felipe; MARTINEZ, Jenny Carolina  e  BARON NUNEZ, Marby Rocío. CONJUGATED LINOLEIC ACID (CLA) CONTENT AND FATTY ACID COMPOSITION OF SOME COMMERCIAL YOGURTS FROM COLOMBIA. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.2, pp.5685-5692. ISSN 0304-2847.

The concentration of the conjugated linoleic acid (CLA) of the fifteen commercial yogurts corresponding to the main consumption and distribution in the Colombian market was studied, as well as their fatty acid composition. The concentration of CLA, expressed as mg of cis-9,trans-11 octadecadienoic acid/g fat and as mg of cis-9,trans-11 octadecadienoic acid/100 g sample varied between 4.5 and 8.2, and between 7.8 and 25.5, respectively. The higher values of CLA (>6.0 mg/g fat) corresponded to those samples containing yogurt starter (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus) and species of Bifidobacterium and Lactobacillus. The main fatty acids found in the studied samples were the acids palmitic (10.7-21.2 mg/g fat), oleic (11.9-21.0 mg/g fat), stearic (16.1-37.4 mg/g fat), myristic (3.5-7.8 mg/g fat) and butyric (1.6-5.5 mg/g fat). Low PUFA/SFA and MUFA/SFA ratios were found, as typical of milk fat samples.

Palavras-chave : Conjugated linoleic acid; CLA; Fermented milks; functional foods; health; nutrition.

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