**Conflict of interest**

*Biochemistry and Health Benefits of Fatty Acids*

**11-cyclohexylun decanoic acid (mg/kg)**

**11-cyclohexylun decanoic acid (mg/kg)**

**13-cyclohexyltri decanoic acid (mg/kg)**

100 bovine 175 ± 7 55 ± 7 1500 ± 240 2240 ± 721

100 pork nd nd 90 ± 1 145 ± 21

**13-cyclohexyltri decanoic acid (mg/kg)**

100 bovine 100.0 ± 10.5 32.5 ± 1.9 821.7 ± 79.0 1166.0 ± 17.0

120 ± 28 35 ± 7 1005 ± 49 1595 ± 219

40 ± 1 20 ± 14 650 ± 14 1055 ± 148

20 ± 1 15 ± 7 690 ± 42 860 ± 283

15 ± 7 5 ± 7 200 ± 100 385 ± 21

80.0 ± 5.7 26.5 ± 0.1 690.8 ± 61.9 943.4 ± 125.4

40.0 ± 1.7 11.1 ± 1.9 381.8 ± 33.3 539.7 ± 39.1

6.8 ± 5.7 nd 238.9 ± 2.0 296.6 ± 20.2

5.5 ± 1.3 nd 202.8 ± 35.2 233.0 ± 32.0

**Iso methyl C16:0 (mg/kg)**

**Iso methyl C16:0 (mg/kg)** **Iso methyl C17:0 (mg/kg)**

**Iso methyl C17:0 (mg/kg)**

**Percentage of bovine/ pork in fresh meat**

80 bov/20 pork

60 bov/40 pork

40 bov/60 pork

20 bov/40 pork

**Percentage of bovine/ pork in ragout**

80 bov/20 pork

60 bov/40 pork

40 bov/60 pork

20 bov/40 pork

**Table 4.**

In conclusion, omega-cyclohexyl fatty acids can be proposed as markers of ruminant meat, especially of beef meat, which could enforce current analytical

100 pork nd nd 29.3 ± 1.9 56.2 ± 18.9

*Concentration (mg/kg total fat) of omega-cyclohexyl and iso-branched chain fatty acids found in minced meat,* 

Cyclopropane and omega-cyclohexyl fatty acids are carboalicyclic fatty acids widely distributed among microorganisms, enhancing the chemical and physical stability of bacterial membranes. Significant variations in the membrane content of cyclic fatty acids have been identified in a multitude of physiological situations. Recently, they have been detected in food of animal origins, so representing new components in human diet. In some cases, these cyclic fatty acids can act as markers of quality and their detection could enforce current analytical methods adopted in

However, little is known regarding the actual role that these fatty acids play, their release, and the chemical basis of their effects on the cellular membrane,

methods applied for labeling regulations.

*Results are expressed as mean ± SD of two replicates; nd = not detectable.*

*both raw and cooked (ragout), as function of bovine meat percentage [14].*

**3. Conclusions**

food authentication.

especially in higher animals.

**44**

We declare that we have no conflict of interest.
