Semi-hard goat cheese ripened in oil

The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet’s extra virgin olive oil and refined sunflower oil; 50:50) for different time periods. Five batches of cheese were produced, and each batch was divided into three groups: (1) ripening in air (control group), (2) ripening in oil after 10 days of air ripening, (3) ripening in oil after 20 days of air ripening. The cheeses were sampled on days 0, 10, 20, 30, 45 and 60 of ripening. On day 60, the total polyphenol and flavonoid content differed significantly (p<0.05, p<0.01, respectively) between the group 1 (control group) and group 3 as well as between groups 2 and 3. A significant difference (p<0.01) was found in antioxidant activity between the control group and group 3 with two spectrophotometric methods (DPPH - 2,2-diphenyl-1-picryl-hydrazyl; ABTS - 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)). The ripening treatment significantly (p<0.01) influenced the saturated (SFA) and unsaturated fatty acid (UFA) content between the oil-ripened cheeses. The prolonged air ripening prior to the immersion into oil in group 3 cheeses led to a greater water loss, and the formation of a cheese structure that allowed the oil to penetrate, resulting in a higher polyphenol and flavonoid content, antioxidant activity (DPPH) and UFA content (including oleic and linoleic acid) than in group 2. This indicates that the time of immersion influences the bioactive compounds in the cheese and thus, affects the nutritional value of the cheese.