CoChat
Sign Up
Cited by 44Meat and Animal Product QualityFood and Agricultural SciencesEdible Oils Quality and Analysis

Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

Open access
Batool, Maryam, Nadeem, Muhammad, Imran, Muhammad, Gulzar, Nabila, Shahid, Muhammad Qamar, Shahbaz, Muhammad, Ajmal, Muhammad, Khan, Imran Taj·2018·Lipids in Health and Disease
DOI 10.1186/s12944-018-0735-3PMC PMC5896148
Open this paper in CoChat — free accountOpen PDF

Abstract

Background Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate. Methods The ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6, T7 and standard cheese, after 6 weeks of accelerated ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of accelerated ripening, concentrations unsaturated fatty acids in T1, T2, T3, T4, T5, T6, T7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of accelerated ripening, concentration of unsaturated fatty acids in T1, T2, T3, T4, T5, T6 and T7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the ripening period of 12 weeks. After 6 and 12 weeks of ripening, flavor score of T6 and T7 was better than standard ripened cheddar cheese. Conclusions After 6 weeks of accelerated ripening, sensory characteristics of T6 and T7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T6 and T7 levels.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1186/s12944-018-0735-3

Cites

71 of 71 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

Flagged first, then by citations

Research works printed but not linked: 3

  1. [1]Banks JM Cheddar-type cheese. Hannah Research Institute 2002 Ayr Elsevier, Science Publication
  2. [16]Stanley GV, Chakwu H, Thompson DD. Singly and combined effects of organic selenium (Se-Yeast) and vitamin E on ascites reduction in broilers. Proc. Poult Sci. Assoc, Confer Abst. 1998;111.
  3. [54]Ahmad S Nadeem M Ayaz M Jaspal MH Effect of low melting fractions of milk fat on lipolysis of cheddar cheese J Food Process Preserv 2015 39 2516 2522 10.1111/jfpp.12501 · DOI

Cited by

Sorted by citations

Related

Authors
Batool, M., Nadeem, M., Imran, M., Gulzar, N., Shahid, M. Q., Shahbaz, M., Ajmal, M., & Khan, I. T.
Affiliations
  • University of Veterinary and Animal Sciences (PK)
  • Government College University, Faisalabad (PK)
  • Muhammad Nawaz Shareef University of Agriculture (PK)
Corresponding author
  • Batool, Maryam
  • Nadeem, Muhammad
  • Imran, Muhammad
  • Gulzar, Nabila
  • Shahid, Muhammad Qamar
  • Shahbaz, Muhammad
  • Ajmal, Muhammad
  • Khan, Imran Taj
ORCID
Venue
Lipids in Health and Disease
Publisher
Springer Science and Business Media LLC
Published
2018-04-11
Volume
17
Issue
1
Pages
79-79
ISSN
1476-511X (ISSN-L)
DOI
10.1186/s12944-018-0735-3
PMC
PMC5896148
OpenAlex
W2799945659
Cited by
43
References
71
Citations by year
2026: 1 · 2025: 7 · 2024: 4 · 2023: 6 · 2022: 6 · 2021: 11 · 2020: 6 · 2019: 2
FWCI
4.57
Type
journal article
Language
en
Open access
Licence
Locations
  • Lipids in Health and Disease (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, other-oa)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Greater South Information System
Funders
  • Higher Education Commision, Pakistan
  • Government College University, Lahore
  • University of Veterinary and Animal Sciences
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords
Cheddar cheese, accelerated ripening, vitamin E, selenium, lipid oxidation, antioxidant capacity, cheese ripening time, oxidative stability, cheese quality, vacuum packaging, protein content, moisture content, sensory evaluation, color, volatile compounds, sensory acceptability, shelf life extension, developing countries
MeSH terms
Antioxidants, Biphenyl Compounds, Cheese, Fatty Acids, Oxidation-Reduction, Peroxides, Picrates, Selenium, Vitamin E, Free Radical Scavengers, Lipid Metabolism

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review