Detection of non-milk fat in milk fat by gas chromatography and linear discriminant analysis

Tolentino, Rey Gutiérrez; Vega, Salvador; Díaz, Gonzalo; Sánchez, Jesús R.; Coronado, Marta; Reyes-Ramírez, Arturo; Perez, Jonas W.; Gaitán-González, Mercedes J.; Schettino, Beatriz

doi:10.3168/jds.2008-1624

Cited by 59 publications

(38 citation statements)

References 9 publications

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“…For the case of the TAG of medium weight, the ANOVA indicated statistical significance only for C34, but in a marginal way (p = 0.05), industry C presented minimum mean value having equality (p ≥ 0.05) with the values found in industry B and raw milk. The values and differences found in this study are quantitatively different from what was informed in another work made for UHT milk fats commercialized in Mexico City and raw milk produced in Mexico City, Hidalgo and the State of Mexico [17]. Particularly for the TAG C34, C36, C38 and C40, the maximum mean values (11.17, 16.87, 17.19 and 12.34 % w/w, respectively) were found in this study, while the minimum mean values of C48, C50 and C52 (8.15, 14.56 and 16.68 % w/w, respectively, were higher in the study of Gutiérrez et al [17].…”

Section: Discussioncontrasting

confidence: 99%

“…The values and differences found in this study are quantitatively different from what was informed in another work made for UHT milk fats commercialized in Mexico City and raw milk produced in Mexico City, Hidalgo and the State of Mexico [17]. Particularly for the TAG C34, C36, C38 and C40, the maximum mean values (11.17, 16.87, 17.19 and 12.34 % w/w, respectively) were found in this study, while the minimum mean values of C48, C50 and C52 (8.15, 14.56 and 16.68 % w/w, respectively, were higher in the study of Gutiérrez et al [17]. These differences show that the origin factor is determinant in the content of TAG present in the fats of milks produced in different regions.…”

Section: Discussioncontrasting

confidence: 99%

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Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico

Tolentino¹,

León²,

Pérez³

et al. 2015

FNS

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The study of the triacylglycerols (TAG) by gas chromatography (GC) using capillary columns is an efficient technique for the determination of some characteristics of quality of fats and oils. The objective of the present study was to determine by GC the content of TAG present in fat of cow and goat milk produced in four zones of Mexico. According to criteria established in Mexican Standardization, 25 samples were obtained of 1 L of ultra-pasteurized cow milk (UHT) and 27 and 48 of raw cow and goat milk, respectively. The fat was extracted from all of the milk samples by detergent solution, and was stored at −20˚C until its analysis. The chromatographic conditions made it possible to identify and quantify TAG of 28 to 54 numbers of carbons, which were analyzed under descriptive and inferential statistical techniques. For the cow milk fat, the statistical analyses indicated significant difference (p < 0.05) in the TAG C34, C50 and C52, and for the goat milk fat in the TAG of C36 to C52. No equality of means was found among the TAG of the cow and goat milk fat. This study offers an advance in the characterization of the TAG present in the cow and goat milk fat produced in Mexico.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussioncontrasting

confidence: 99%

Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico

Tolentino¹,

León²,

Pérez³

et al. 2015

FNS

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“…Gutierrez et al . () detected non‐milk fat in milk samples, marketed in Mexico by low‐resolution GC, with a HP‐5 capillary column and linear discriminant statistical analysis at less than 10% adulteration levels. In PHVO adulteration, the increase in C54 height and area could be considered as a better marker than the changes in any other TG (Destaillats et al .…”

Section: Discussionmentioning

confidence: 99%

Detection of possible adulteration in commercial ghee samples using low‐resolution gas chromatography triglyceride profiles

Kala

2013

Int J of Dairy Tech

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Fifteen commercial and 22 control samples of ghee were analysed for triglyceride compositions by low-resolution short capillary column gas chromatography. Control samples of mixed milk and buffalo milks exhibited maxima at C38 and C50. The detection level was found to be 2% in case of beef tallow and coconut oil addition. Vegetable fat and lard addition could be detected at 5% and 6.3%, respectively. A sample survey based on triglyceride profile and standardised (S) values calculation revealed up to 43% branded ghee samples and 87.5% samples of unbranded ghee did not conform to triglyceride profiles of control ghee.

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“…Besides these, alternative computational models (artificial neural networks, principal component regression and PLS regression) are also reported to be equally effective in detecting lower levels of adulteration (Gutierrez et al . ).…”

Section: Detection Of Vegetable or Animal Fats Added To Milk Fatsmentioning

confidence: 97%

Detection of adulteration in milk: A review

Poonia

Jha

Sharma

et al. 2016

Int J of Dairy Tech

161

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Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP‐HPLC, LC‐GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA‐based methods and MALDI‐MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real‐time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

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Detection of non-milk fat in milk fat by gas chromatography and linear discriminant analysis

Cited by 59 publications

References 9 publications

Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico

Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico

Detection of possible adulteration in commercial ghee samples using low‐resolution gas chromatography triglyceride profiles

Detection of adulteration in milk: A review

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