Radical scavenging activity and health and risk fatty acid indices of soft goats’ milk cheeses

Dairy products are important sources of valuable nutrients. However, it is feared that some of their components, particularly the lipid fraction, may contribute to health problems. In the present research, 21 commercial soft goats’ milk cheeses of the three varieties: Sainte-Maure, Feta, and Panela were assessed regarding their radical scavenging activity (RSA), polyphenols content, and cholesterol/saturated-fat (CSI), atherogenic (AI), thrombogenic (TI), and health-promoting (HPI) indexes. Qualitative RSA was higher in Sainte-Maure and Panela than in Feta. However, the best quantitative RSA was recorded for the Feta brand «Bon Rennes» (42%). Total polyphenols content expressed as gallic acid equivalents (GAE) was statistically lower in Panela than in Sainte-Maure and Feta cheese (2.2 vs. 2.97 and 3.07 mg GAE/100 g, respectively). Cholesterol content was higher in Feta and Sainte-Maure than in Panela. The «Mikonos Light» brand Sainte-Maure cheese had notably low values of CSI (1.2), while Feta cheeses averaged 2.72. Based on these results, consumption of Mikonos Light is recommended. «Chateau Blanc» brand is also recommended for its high HPI and low TI. In contrast, «Laclette» is the least recommended brand because of its high cholesterol, and saturated fatty acid (SFA) contents and low HPI. «Cabrero» brand recorded a low CSI, but is not recommended due to its high SFA and AI and low HPI. Modification of saturated:polyunsaturated fatty acids ratio by some means, such as animal feeding, would improve the HPI of the local soft goats’ milk cheeses