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  • Group leader: Miguel Ángel de la Fuente

Miembros del grupo de Lípidos

Group members

Research Staff

  • Miguel Ángel de la Fuente
  • Pilar Gómez Cortés

Predoctoral Staff

  • Diego Hueso Arroyo

Technical Staff

  • Valle Rodríguez Pino

Research Summary

Lipids play an important role in the food nutritional and technological quality.

The overall purpose of the “Lipid Group” is to enhance the healthy properties of the lipid fraction coming from ruminants foodstuffs (dairy and meat).

  • Improvements of the fatty acid profile of the ruminant dairy products and meat by mean of changes on animal feeding, mainly by dietary PUFA supplementation or probiotic microorganism incorporation.
  • Study of the quality and traceability of the lipid fraction of dairy products during the technological processes, ripening and storage.
  • Study of the human milk lipid fraction including minor compounds with biological properties (CLA, phospholipids).
  • Development of chromatographic methods to identify minor compounds of food lipid.

The ultimate goal is to achieve dairy products and food derived from ruminants capable to supply an added value from a nutritional point of view.

Highlighted publications

  • Lolli V., Toral P.G., Caligiani A. &, Gómez-Cortés P. 2020. Determination of cyclopropenoid fatty acids in ewe milk fat by GC-MS after intravenous administration of sterculic acid. Foods 9, 901.
  • Renes, E., Gómez-Cortés, P., De la Fuente, M.A., Fernández, D., Tornadijo, M.E. & Fresno, J.M. 2020. Influence of the type of forage of ovine diet on the nutritional profile of sheep milk cheese fat. Journal of Dairy Science 103, 63-71.
  • Amorim, T.L., Duarte, L.M., De la Fuente, M.A., De Oliveira, M.A.L. & Gómez- Cortés, P. 2020. Fast capillary electrophoresis method for determination of docosahexaenoic and eicosapentaenoic acids in marine oils omega-3 supplements.   Journal of Chromatography A 1613, 460641.
  • Amorim, T.L., Duarte, L.M., Granato, A.S., de Oliveira, M.A.L., Amaranto, G.W., De la Fuente, M.A. & Gómez-Cortés, P. 2020. Screening method for determination of C18:1 trans fatty acids positional isomers in chocolate by 1H NMR and chemometrics. Lebensmittel-Wissenschaft und -Technologie 131, 109689.
  • Amorim, T.L., Duarte, L.M., de Oliveira, M.A.L., De la Fuente, M.A. & Gómez-Cortés, P. 2020 Fast prediction of C18:1 trans fatty acids positional isomers in chocolates using ATR-FTIR and multivariate calibration. Journal of Agricultural and Food Chemistry 68, 10893-10901.
  • Gómez-Cortés, P. & De la Fuente, M.A. 2020. Acidos grasos ramificados e impares de leche: origen metabólico y propiedades bioactivas. Revista Mexicana de Ciencias Pecuarias 11, 1174-1191. 
  • Amorim, T.L., De la Fuente, M.A., De Oliveira, M.A.L. & Gómez-Cortés, P. 2020. Evaluation of delivery form of eicosapentaenoic and docosahexaenoic acids during quality control of fish oil supplements. Brazilian Journal of Analytical Chemistry 7, 20-30.
  • Gómez-Cortés, P., Requena Domenech, F., Correro Rueda, M., De la Fuente, M.A., Schiavone, A. & Martínez Marín, A.L. 2021. Odd- and branched-chain fatty acids in lamb meat as potential indicators of fattening diet characteristics. Foods 10, 77.
  • Gómez-Cortés, P., De la Fuente, M.A., Peña Blanco, F., Núñez Sánchez, N., Requena Domenech, F. & Martínez Marín, A.L. 2021. Feeding algae meal to feedlot lambs with competent 2 reticular groove reflex increases omega-3 fatty acids in meat. Foods 10, 366.
  • Núñez-Sánchez, N., Avilés Ramírez, C., Peña Blanco, F., Gómez-Cortés, P., De la Fuente, M.A., Vioque Amor, M., Horcada Ibáñez, A. & Martínez Marín, A.L. 2021. Effects of algae meal supplementation in feedlot lambs with competent reticular groove reflex on growth performance, carcass traits and meat characteristics. Foods 10, 857.
  • Amorim, T.L., De la Fuente, M.A., de Oliveira, M.A.L. & Gómez-Cortés, P. 2021. ATR-FTIR and Raman spectroscopies associated with chemometrics for lipid form evaluation of fish oil supplements: a comparative study. ACS Foods Science & Technology 1, 318-325.
  • Amorim, T.L., Granato, A.L., Mendes, T.O., de Oliveira, M.A.L., Amaranto, G.W., De la Fuente, M.A. & Gómez-Cortés, P. 2021. Lipid classification of fish oil omega-3 supplements by 1H NMR and multivariate analysis.  Journal of Food Composition and Analysis 102, 104060.
  • Requena Domenech, F., Gómez-Cortés, P., Martínez-Miró, S., De la Fuente, M.A., Hernández, F., & Martínez Marín, A.L. 2021. Intramuscular fatty acids in meat could predict enteric methane production by fattening lambs.  Animals 11, 2053.
  • Vargas-Bello-Pérez E, Darabighane B., Miccoli F.E., Gómez-Cortés P., González-Ronquillo M., Mele M. 2021. Effect of dietary vegetable sources rich in unsaturated fatty acids on milk production, composition, and cheese fatty acid profile in sheep: A meta-analysis. Frontiers in Veterinary Science, 8, 641364.
  • Lolli, V., Renes, E., Caligiani, A., De la Fuente, M.A. & Gómez-Cortés, P. 2021. Cyclopropane fatty acids as quality biomarkers of cheeses from ewes fed hay- and silage-based diets.  Journal of Agricultural and Food Chemistry 69, 9654-9660.
  • Lolli, V., Dall’Asta, M., Caligiani, A., Del Rio, D., De la Fuente, M.A. & Gómez-Cortés, P. 2022. Detection of cyclopropane fatty acids in human breastmilk. Journal of Food Composition and Analysis 107, 104379.

Recent Research Projects

  • Research Project: AGL2016-75159-C2-2-R
    • Title: Alternativas de empleo de suplementos ricos en ácidos grasos omega-3 y antioxidantes en raciones de ganado ovino sobre la mejora del perfil lipídico y calidad de leche y carne.
    • Funding Body: Spanish Ministry of Economy, Industry and Competitiveness.
    • Duration: 2016-2019
    • Research Leader: Miguel Ángel de la Fuente.
    • El objetivo de este Proyecto es obtener de forma natural alimentos con niveles de AG omega-3 de cadena corta y larga (ALA, EPA y DHA) nutricionalmente relevantes, usando en raciones del ganado ovino lechero diferentes fuentes de grasa omega-3 y empleando técnicas de protección frente a la biohidrogenación ruminal disponibles. Para evitar los efectos negativos de la insaturación de la grasa sobre la conservación y vida útil de los productos obtenidos (leche y carne de lechazo) se estudiarán los efectos de subproductos de la elaboración del vino asociados a un alto poder antioxidante.