Absolute quantification of fatty acid and proximate composition of cow and goat powdered milks

Abstract

Este trabalho investigou a qualidade lipídica de leites processados por quantificação de ácidos graxos. Dez amostras de leite em pó integral de vaca e duas de cabra foram submetidas à extração de lipídios totais e à preparação dos ésteres metílicos de ácidos graxos. Estes foram separados em cromatógrafo a gás. A variação da quantidade de ácidos graxos por gramas de lipídios para compostos poliinsaturados, ômega 6, ômega 3 e ácido linoléico conjugado, foi respectivamente: 25,67, 12,45,1,,65 e 7,77-11,60 mg g -1 . A razão n-6/n-3 foi menor para os leites em pó de vaca (2,85-6,07) em relação aos de cabra (11,75) e a quantidade de ácidos graxos trans variou de 0,09 a 0,17 g por porção de 26 g. As amostras apresentaram ácidos graxos essenciais ômega 6 e ômega 3, isômeros do ácido linoléico conjugado e quantidade de ácidos graxos trans em conformidade com a legislação brasileira.This work investigated of the lipid quality of processed milks by fatty acid quantification. Ten samples of dry whole milk from cow and two from goat were submitted to total lipid extraction and to fatty acid methyl ester synthesis. Then, the synthesized products were separated in a gas chromatograph. The variation of the fatty acid per total lipid gram for polyunsaturated compounds, omega-6, omega-3 and conjugated linoleic acid, was 25.20-46.67, 12.82-31.45, 1.77-7.65 and 7.77-11.60, respectively. The n-6/n-3 ratio for the cow powdered milk samples (2.85-6.07) was lesser reagarding goat milk samples (11.31-12.75) and the trans fatty acid amount varied from 0.09 to 0.17 g per 26 g portion. Essential fatty acids from the omega-3 and omega-6 groups were present in every sample, besides conjugated linoleic acid isomers. The trans fatty acid contents of the samples is in accordance with the Brazilian legislation.

Rapid Determination of Total Conjugated Linoleic Acid Content in Select Canadian Cheeses by1H NMR Spectroscopy

“…Gas chromatography (GC) methods currently dominate the literature for the determination of CLA content in dairy. − However, these methods can be laborious due to required sample derivatization steps, which involve significant amounts of reagents and solvents. Therefore, development of a rapid method that provides the necessary analytical information with minimal sample preparation would be advantageous.…”

Fatty Acid Profile of Non-Conforming Pooled Human Milk as Affected by the Processing and Storage Conditions

“…However, oxidative degradation also occurs in systems containing saturated fatty acids. [24], [25] This behavior was verified by us for the fatty acids of human milk at each analyzed process condition and milk storage time.…”

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

“…The temperatures used by these authors were 75 °C (15 seconds) and 140 °C (3 seconds) for pasteurization and ultra-high temperature, respectively. Drying by spray drying transforms the fluid (milk) into droplets that are then exposed to hot air (inlet air of 140-180 °C) and cause the water-evaporate, which leaves the powder (Kim et al, 2009b;Batiston et al, 2012;Habtegebriel et al, 2018). The inlet air temperature used in our study was 180 °C.…”

“…Heat treatments (ultra-high temperature, microwave) alter the profile of fatty acids in milk, especially polyunsaturated fatty acids (Batiston et al, 2012;Rodríguez-Alcalá et al, 2014;Pestana et al, 2015). On the spray dryer high temperature are used (Kim et al, 2009a) and several studies have examined the spray dryer effects on the physical and chemical characteristics (Murtaza et al, 2015) as well as the technological characteristics (Hammes et al, 2015;Borges et al, 2017) of the powder buffalo's milk.…”

“…On the spray dryer high temperature are used (Kim et al, 2009a) and several studies have examined the spray dryer effects on the physical and chemical characteristics (Murtaza et al, 2015) as well as the technological characteristics (Hammes et al, 2015;Borges et al, 2017) of the powder buffalo's milk. Studies with powder milk fatty acid were from bovine (Paez et al, 2006), goat milk (Batiston et al, 2012;Davis et al, 2017), ewes (Regula et al, 2005), or camel (Habtegebriel et al, 2018). The buffalo`s milk is different from the cow`s in fat, protein and minerals, among other contents and composition (Hinz et al, 2012;Medhammar et al, 2012).…”