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. 2020 Apr 15;25(8):1814. doi: 10.3390/molecules25081814

Table 2.

Content of MUFA in examined types of cheese (µg/g of cheese).

CC PC NED SUI LBC ITA HBC ENG p-Value
C10:1 61.1 ± 21.9 a,b,c,d,e,f 180 ± 112 g,h,i,j,k 426 ± 138 a,g 520 ± 196 b,h,l 312 ± 89 c,l,m 571 ± 201 d,i,m 451 ± 144 e,j 390 ± 202 f,k <0.0001
c9C12:1 16.5 ± 15.6 a,b,c,d,e 51.8 ± 47.7 f,g 136 ± 77 a 189 ± 129 b,f,h 78 ± 39 h,i 210 ± 97 c,g,i 124 ± 39 d 122 ± 85 e <0.0001
c11C12:1 18.4 (7.14–47.5) *,a,b,c,d,e 27.9 (11.8–66.3) *,f,g,h,i,j 155 ± 102 a,f 187 ± 80 b,g,k 83.1 ± 32.1 k 161 ± 126 c,h 133 ± 39 d,i 124 ± 65 e,j <0.0001
c9c14:1 247 ± 50 a,b,c,d,e,f 603 ± 277 g,h,i,j,k 1538 ± 592 a,g 2060 ± 633 b,h,l 1216 ± 347 c,l,m 2103 ± 643 d,i,m 1800 ± 588 e,j 1501 ± 808 f,k <0.0001
t9C16:1 16.2 ± 13.5 a,b,c 64.7 (36.5–114) *,d,e 131 ± 71.1 a,d,f 125 (51.0–304) * 79.1 ± 33.1 70.5 (49.0–101) *,f,g 106 ± 53 b 128 ± 72 c,e,g <0.0001
c7C16:1 50.7 ± 17.6 a,b,c,d,e,f 123 ± 58 g,h,i,j,k 286 ± 99 a,g 382 ± 132 b,h,l 240 ± 66 c,l 304 ± 129 d,i 290 ± 93 e,j 277 ± 123 f,k <0.0001
c9C16:1 418 ± 129 a,b,c,d,e,f 1079 ± 521 g,h,i,j,k,l 2559 ± 910 a,g 3110 ± 891 b,h 2124 ± 631 c,i,m 3277 ± 912 d,j,m 2855 ± 1232 e,k 2365 ± 871 f,l <0.0001
t7C17:1 <0.01 a <0.01 b <0.01 c <0.01 d <0.01 e <0.01 f <0.01 g 12.0 ± 5.2 a,b,c,d,e,f,g 0.0185
t9C17:1 <0.01 a,b <0.01 c 66.4 (35.5–124) *,a,d,e,f <0.01 d,g <0.01 e,h <0.01 f,i 75.5 (37.7–151) * 52.3 ± 48.9 b,c,g,h,i <0.0001
c9C17:1 59.6 ± 20.3 a,b,c,d,e,f 130 ± 62 g,h,i,j,k 317 ± 141 a,g 349 ± 139 b,h 232 ± 72 c 297 ± 95 d,i 329 ± 84 e,j 275 ± 119 f,k <0.0001
t6C18:1 <0.01 27.3 ± 1.4 37.2 (9.15–151) * <0.01 85.6 (13.5–541) * 142 (68.6–294) * 71.6 ± 44.1 40.4 ± 30.1 n.s.
t8C18:1 32.5 ± 14.8 a,b,c,d,e,f 66.2 ± 50.7 g,h,i 154 ± 79 a 219 ± 98 b,g,j 153 ± 54 c 199 ± 91 d,h 213 ± 91 e,i,k 124 ± 28 f,j,k <0.0001
t9C18:1 35.0 ± 9.6 a,b,c,d,e,f 98.4 ± 48.4 g,h,i,j 213 ± 83 a,g 219 ± 70 b,h 201 ± 71 c 210 ± 121 d,i 290 ± 126 e,j 190 ± 63 f <0.0001
t11C18:1 63.5 ± 19.1 a,b,c,d,e,f 138 ± 71 g,h,i 347 ± 183 a,j 490 ± 162 b,g 343 ± 113 c,k 534 ± 311 d,h 613 ± 279 e,i,j,k,l 310 ± 89 f,l <0.0001
c6C18:1 267 ± 123 a,b,c,d,e,f 488 ± 364 g,h,i,j,k,l 1387 ± 617 a,g 1417 ± 469 b,h 1249 ± 475 c,i 1221 ± 477 d,j,m 1387 ± 561 e,k 1873 ± 767 f,l,m <0.0001
c7C18:1 50.8 ± 10.1 a,b,c,d,e,f,g 224 ± 252 a,h,i 244 ± 104 b,j,k 353 ± 77c 282 ± 86 d,l 460 ± 139 e,h,j,l,m 431 ± 188 f,i,k,n 258 ± 60 g,m,n <0.0001
c9C18:1 6292 ± 1097 a,b,c,d,e,f 15218 ± 6234 g,h,i,j,k,l 35149 ± 11413 a,g 40203 ± 10429 b,h 29574 ± 9286 c,i 40999 ± 10918 d,j 38925 ± 10440 e,k 29247 ± 11146 f,l <0.0001
c10C18:1 40.7 ± 11.4 a,b,c,d,e,f 86.4 ± 61.4 g,h,i,j,k,l 220 ± 114 a,g 230 ± 87 b,h 221 ± 76 c,i 298 ± 91 d,j 323 ± 129 e,k 266 ± 86 f,l <0.0001
c11C18:1 121 ± 24 a,b,c,d,e,f 241 ± 126 g,h,i,j,k 570 ± 246 a,g,l 755 ± 243 b,h,m 589 ± 186 c,i,n 771 ± 213 d,j,o 916 ± 340 e,k,l,n,p 477 ± 126 f,m,o,p <0.0001
c12C18:1 35.2 ± 9.1 a,b,c,d,e 148 ± 103 f,g 233 ± 86 a,h 274 ± 118 b,i 208 ± 72 c,j,k 411 ± 185 d,f,h,j,l 364 ± 178 e,g,k,m 125 ± 51 i,l,m <0.0001
c13C18:1 54.4 ± 15.7 a,b,c,d,e,f 141 ± 106 g,h,i,j,k,l 311 ± 106 a,g 361 ± 107 b,h 287 ± 97 c,i 339 ± 108 d,j 405 ± 134 e,k 349 ± 113 f,l <0.0001
c14C18:1 31.9 ± 12.0 a,b,c,d,e,f 85.6 ± 58.2 g,h,i,j 160 ± 63 a 206 ± 114 b,g 169 ± 55 c,h 219 ± 65 d,i,k 219 ± 53 e,j,l 136 ± 56 f,k,l <0.0001
c15C18:1 6.38 ± 12.3 <0.01 a 38.6 ± 10.9 18.3 ± 13.5 <0.01 b <0.01 c 41.9 ± 25.6 a,b,c 35.8 ± 11.6 0.0008
c9C20:1 29.7 ± 11.9 a,b,c,d,e 75.0 ± 52.7 151 ± 93 a 115 ± 93 b 120 ± 37 c 150 ± 72 d 147 ± 54 e 105 ± 70 0.0001
c11C20:1 20.1 ± 13.6 a,b 24.6 ± 23.0 99.6 ± 91.2 a 83.5 ± 18.2 49.8 ± 21.2 103 ± 35.0 b 84.3 ± 34.3 46.9 ± 29.2 0.0027
MUFA 7971 ± 1390 a,b,c,d,e,f 19221 ± 8058 g,h,i,j,k,l 44786 ± 14481 a,g 51980 ± 13385 b,h 40329 ± 16561 c,i 52608 ± 14087 d,j 50464 ± 13899 e,k 38879 ± 14103 f,l <0.0001

Data are presented as mean values ± standard deviation. Variables with skew distribution were transformed into logarithms, retransformed after calculations and presented as mean and confidence interval (*). Values in a row sharing the same letter (a–p) are statistically different. p-Value ≤ 0.05 was considered significant. CC—Curd cheese, PC—Processed cheese, NED—Dutch type cheese, SUI—Swiss type cheese, LBC—Lichen blue cheese, ITA—Italian type cheese, HBC—Hypertrophied blue cheese, ENG—English type cheese, MUFA—Monounsaturated fatty acids, c—cis, t—trans.