Table 3.
Content of PUFA in examined types of cheese (µg/g of cheese).
| CC | PC | NED | SUI | LBC | ITA | HBC | ENG | p-Value | |
|---|---|---|---|---|---|---|---|---|---|
| t9t12C18:2 | 25.0 ± 9.1 a,b,c,d,e | 60.0 ± 32.3 f | 143 ± 5 a | 155 ± 113 b | 126 ± 43 | 167 ± 81 c | 149 ± 57 d | 200 ± 191 e,f | 0.0001 |
| t9c12C18:2 | 45.8 ± 22.7 a,b,c,d,e,f | 129 ± 77 g,h,i,j,k | 296 ± 152 a,g | 351 ± 114 b,h | 236 ± 74 c | 320 ± 115 d,i | 402 ± 169 e,j | 331 ± 124 f,k | <0.0001 |
| t11c15C18:2 | 32.3 (18.8–554) *,a,b,c,d,e,f | 57.7 (25.5–131) *,g,h,i | 123 ± 68 a,g | 106 ± 81 b | 86 ± 30 c | 125 ± 76 d,h | 131 ± 54 e,i | 82.2 ± 35.1 f | <0.0001 |
| c9c12C18:2 | 715 ± 609 a,b,c | 1071 (466–2460) *,d,e | 2334 ± 866 f,g | 3268 ± 2043 a | 2298 ± 93 h,i | 4898 ± 1992 b,d,f,h,j | 4254 ± 1946 c,e,g,i,k | 1965 ± 601 j,k | <0.0001 |
| c6c9c12C18:3 | 40.6 (10.5–157) *,a | <0.01 b | 42.8 (23.6–77.7) *c | <0.01 d | 63.5 (56.0–72.1) *,e | <0.01 f | 59.8 ± 51.3 a,b,c,d,e,f,g | 23.9 (16.3–35.10) *,g | <0.0001 |
| c9c12c15C18:3 | 104 ± 59 a,b,c,d,e,f | 211 ± 103 g,h,i,j,k | 538 ± 155 a,g | 695 ± 410 b,h | 411 ± 153 c,l | 713 ± 312 d,i,l | 628 ± 257 e,j | 540 ± 226 f,k | <0.0001 |
| c9t11C18:2 | 74.1 ± 40.7 a,b,c,d,e,f | 180 ± 108 g,h,i,j | 460 ± 166 a,g | 538 ± 178 b,h | 382 ± 140 c,k | 375 ± 235 d,l | 481 ± 166 e,i | 618 ± 281 f,j,k,l | <0.0001 |
| ttCLA | 21.8 ± 16.6 a | 11.6 ± 10.5 b | 74.7 ± 31.9 | <0.01 c,d | 45.6 ± 18.7 e | 149 ± 43.4 a,b,c,e,f | 81.5 ± 71.3 d | 37.8 ± 43.6 f | <0.0001 |
| c8c11c14C20:3 | <0.01 a,b,c | <0.01 d,e,f | 47.9 ± 47.8 | <0.01 g | 59.8 ± 26.0 a,d | 131 (76.9–222) *,b,e | 87.0 ± 38.2 c,f,g | 49.8 ± 39.3 | <0.0001 |
| c5c8c11c14C20:4 | 19.3 (13.0–28.7) *,a,b,c | 41.3 (25.0–68.2) *,d,e,f | 111 ± 77.7 a,d,g | 198 (144–271) * | 51.0 ± 0.7 g,h,i | 111 ± 109 b,e,h | 131 ± 44.2 c,f,i | 90.1 ± 56.7 | <0.0001 |
| C18:3 conj1 | - | - | - | - | - | - | - | 31.7 (19.7–50.9) * | - |
| C18:3 conj2 | - | - | - | - | - | - | <0.01 | 46.3 (11.3–190) * | - |
| c9t11c13C18:3 | - | - | - | - | - | - | 124 ± 50.9 | 36.2 ± 14 | - |
| c4c7c10c13c16c19C22:6 | 4.5 ± 11.0 a | <0.01 b,c | 65.0 ± 60.1 a,b,d,e,f | <0.01d | <0.01 e | <0.01 f,g | 62.9 (43.7–90.4) * | 49.7 ± 49.4 c,g | <0.0001 |
| PUFA | 1006 ± 673 a,b,c,d,e,f | 2128 ± 1690 g,h,i | 4145 ± 1310 a,j | 5363 ± 3203 b,g | 3677 ± 1316 c,k,l | 6818 ± 2638 d,h,j,k,m | 6434 ± 2451 e,i,l | 4146 ± 1379 f,m | <0.0001 |
| n3PUFA | 115 ± 72 a,b,c,d,e,f | 262 ± 141 g,h,i,j,k | 726 ± 230 a,g | 801 ± 444 b,h | 497 ± 174 c | 838 ± 358 d,i | 784 ± 297 e,j | 679 ± 289 f,k | <0.0001 |
| n6PUFA | 813 ± 656 a,b,c,d | 1685 ± 1596 e,f,g | 2941 ± 1082 a,h,i | 3858 ± 2169 b,e | 2757 ± 1043 j,k | 5556 ± 2162 c,f,h,j,l | 5083 ± 2184 d,g,i,k,m | 2651 ± 881 l,m | <0.0001 |
| n3/n6 | 0.18 ± 0.10 | 0.20 ± 0.08 | 0.26 ± 0.07 a | 0.21 ± 0.07 | 0.19 ± 0.04 | 0.16 ± 0.06 a,b | 0.17 ± 0.07 c | 0.26 ± 0.08 b,c | 0.0021 |
| Sum FA | 27838 ± 4403 a,b,c,d,e,f | 68295 ± 29842 g,h,i,j,k,l | 154921 ± 51350 a,g | 184739 ± 52291 b,h | 133527 ± 43339 c,i,m | 195781 ± 49692 d,j,m,n | 178723 ± 48910 e,k | 137825 ± 52496 f,l,n | <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–m) 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, PUFA—Polyunsaturated fatty acids, FA—Fatty acids, c—cis, t—trans.