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Evaluation of the antioxidant properties and oxidative stability of P ecorino cheese made from the raw milk of ewes fed R osmarinus officinalis L . leaves
Author(s) -
Branciari Raffaella,
Ranucci David,
TrabalzaMarinucci Massimo,
Codini Michela,
Orru Mara,
Ortenzi Roberta,
Forte Claudio,
Ceccarini Maria R.,
Valiani Andrea
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12712
Subject(s) - rosmarinus , food science , antioxidant , officinalis , hay , trolox , biology , chemistry , antioxidant capacity , zoology , botany , biochemistry
Summary The aim of this work was to study the effect of rosemary leaf dietary supplementation on the antioxidant activities and total phenolic content of P ecorino cheese. Three hundred and twenty‐four sheep were randomly assigned to two dietary groups, which received a standard diet based on lucerne hay and concentrate (400 g per day). The concentrate of the rosemary supplemented group contained 2.50% dried rosemary leaves. The trial lasted 7 weeks. Cheesemaking was performed 3, 5 and 7 weeks from the start of the trial. The P ecorino cheese antioxidant activity was modified by the diet. Rosemary supplementation increased the total phenolic content, enhanced the antioxidant properties and decreased the lipid oxidation of cheese. A slight decrease in flavour was detected in cheeses after 7 weeks of rosemary administration.