Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS

M J Reis Lima; Andréia O Santos; Soraia Falcão; Luísa Fontes; Edite Teixeira-Lemos; Miguel Vilas-Boas; Ana C A Veloso; António M Peres

doi:10.1016/j.dib.2019.104908

Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MS

Data Brief. 2019 Nov 29:28:104908. doi: 10.1016/j.dib.2019.104908. eCollection 2020 Feb.

Authors

M J Reis Lima^{1

2}, Andréia O Santos^{3

4}, Soraia Falcão⁵, Luísa Fontes², Edite Teixeira-Lemos^{1

2}, Miguel Vilas-Boas⁵, Ana C A Veloso^{4

6}, António M Peres^{3

5}

Affiliations

¹ Center for Studies in Education, Technology and Health (CI&DETS) and Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, Viseu, Portugal.
² Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Viseu, Portugal.
³ Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Bragança, Portugal.
⁴ CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal.
⁵ Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
⁶ Instituto Politécnico de Coimbra, ISEC, DEQB, Coimbra, Portugal.

Abstract

The composition of Serra da Estrela PDO cheeses (total fat, total protein, salt and free amino acids) was assessed using NIR spectrophotometry and UPLC-DAD-MS/MS. In total, 24 cheeses were acquired from 6 certified cheesemakers located in 5 different municipalities within the delimited PDO geographical region. Cheeses were produced from raw ewe milk of two autochthonous Portuguese sheep breeds, between November 2017 and March 2018, and were acquired after 45 days of maturation. The data include the mean (and respective standard deviations) levels of moisture (%), total fat (%), total protein (%) and salt (%), obtained by NIR spectrophotometry. As well the mean (and respective standard deviations) of free amino acids contents (mg/100 g of cheese, in wet basis) evaluated using a UPLC-DAD-MS/MS method are shown. The latter data include information regarding 8 essential free amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential free amino acids (arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, proline, tyrosine and serine). Leucine and isoleucine, being isomers, were quantified together. Leucine-isoleucine, phenylalanine and serine were the most abundant essential free amino acids and cysteine, proline and asparagine were the most abundant non-essential free amino acids. Free amino acids contents depended on the cheese producer as well as on the production time-period.

Keywords: Free amino acids data; NIR spectrophotometry; Protected designation of origin; Proximate analysis data; Serra da Estrela cheese; UPLC-DAD-MS/MS.