Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis

Jong, C. de; Badings, H. T.

doi:10.1002/jhrc.1240130204

Cited by 290 publications

(193 citation statements)

References 10 publications

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“…FFA (C 4:0 to C 20:1 , including iC 5:0 + aC 5:0 and conjugated linoleic acid) analyses were performed by gas chromatography (GC) by ITERG (Pessac, France) according to De Jong and Badings [14]. Briefly, FFA were extracted from the cheese with etherheptane after grinding with sodium sulphate and addition of sulphuric acid, isolated from lipids using an aminopropyl column and analysed by GC under the following conditions: cooler on-column injector, column: QUADREX -FFAP capillary column, 30 m × 0.32 mm × 0.25 µm film thickness; carrier gas: hydrogen, 1.1 bar; temperature programme, heating rate: 10°C·min -1 from 50°C up to 240°C, maintained for 15 min, flame-ionisation detector operated at 260°C.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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-Cheese flavour is the result of a complex mixture of volatile compounds, originating mainly from the enzymatic degradation of curd components by cheese microflora during cheese ripening. Directing cheese flavour development requires knowledge on inter-and intra-species contributions to flavour development, i.e. identification of the volatile (flavour) compounds produced by each strain. The aim of this study was to identify the volatile compounds produced in Swiss cheese by Propionibacterium freudenreichii, one of the species essential for the development of the characteristic flavour of this type of cheese. The volatile profile of compounds obtained from smallscale (1/100) Swiss cheeses, with or without P. freudenreichii, were compared (three strains tested, in association with three thermophilic lactic starters, i.e. twelve cheeses, manufactured in duplicate). Neutral volatile compounds, extracted by dynamic headspace, and free fatty acids were identified using gas chromatography-mass spectrometry. The concentrations of all carboxylic acids and 14 of 58 neutral compounds were significantly higher in the presence of propionibacteria (PAB). The three PAB strains tested produced the same volatile compounds, but observed quantitative differences were strain-dependent. Propionic acid and four propionate esters were detected only in the presence of PAB. Moreover, cheeses with PAB contained two-to three-fold higher levels of free fatty acids derived from lipolysis and five-to fifty-fold higher levels of branched-chain compounds derived from isoleucine catabolism (2-methylbutanal, 2-methylbutanol and 2-methylbutanoic acid) and from leucine catabolism (3-methylbutanoic acid). Lactic starters induced significant variations in the concentrations of some of the compounds produced by PAB, such as methylbutanoic acids and free fatty acids, which varied by 2.0 and 1.4, respectively, as a function of the lactobacilli strains. PAB strains affect the concentration of varied volatile compounds and could therefore have distinct contributions to the formation of Swiss cheese flavour.

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Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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“…Milk lipids were solvent-extracted according to de-Jong and Bading (1990) using ethanol, H 2 SO 4 (0.25 M) and then a mixture of diethyl ether/hexane (1:1 (v/v)). The main lipid class, triglycerides (TGs), was separated by thin-layer chromatography (Merck Silica Gel G 0.25 mm) with hexane:-diethyl ether:formic acid (80:20:2 by vol).…”

Section: Lipid Analysismentioning

confidence: 99%

The influence of Iraqi mothers' socioeconomic status on their milk-lipid content

Al-Tamer

Mahmood

2006

Eur J Clin Nutr

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Objective: To investigate the lipid content and fatty acid (FA) composition, especially n 3 long-chain polyunsaturated fatty acids (n 3 LCPUFAs) of mature breast-milk of Iraqi mothers and their relation to the socioeconomic status of the mothers. Design: A collection of mature breast-milk of mothers with three different socioeconomic status (lactation period 571 month). Setting: Mosul province (in the north of Iraq). Subjects: Mature breast-milk samples were obtained from a group of 20-to 35-year-old mothers with different socioeconomic status: high urban (HU, n ¼ 25), low urban (LU, n ¼ 15) and typical suburban (SU, n ¼ 25). Procedure: Mature-milk samples were collected from each lactating mother. The lipid components of each sample, namely triglycerides (TGs), cholesterol (C) and phospholipids (PLs) were determined enzymatically. After their separation and esterification, FAs were determined as FA methyl esters by capillary gas chromatography. Results: The percentages of n 3 LCPUFAs were 0.4870.025, 0.3770.029 and 0.3870.018% for HU, LU and SU mothers, respectively. The amount of TGs, the major component of milk lipid, was 5.6470.24, 5.2171.61 and 3.2170.92 g/100 ml for HU, SU and LU mothers, respectively. The milk-lipid content varied with the socioeconomic status. Conclusion: The socioeconomic status of lactating mothers affected the lipid content and FA composition, especially the level of n 3 LCPUFAs (the very important structural constituents of the retina, brain and other nervous tissues). Mature breast-milk for the studied groups was low in n 3 LCPUFAs compared with that of mothers from developed countries and that recommended by WHO for optimum infant nutrition. Sponsorship: Supported by grants from Department of Chemistry, University of Mosul. The analysis of FA methyl ester samples was performed at the National

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“…Free fatty acid analysis was performed by gas chromatography with internal standard by ITERG (Pessac, France) according to de Jong and Badings [3]. Sugar and organic acid were measured by HPLC [17]: cheese was diluted in distilled water at 40°C, disrupted with a high-shear mixer for 2 min at 20400 rpm, and incubated for 60 min in a water-bath at 40 °C, prior to centrifugation at 3000 × g, 30 min, 4 °C.…”

Section: Biochemical and Physicochemical Analysesmentioning

confidence: 99%

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Michalski¹,

Camier²,

Briard³

et al. 2004

Lait

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-Emmental cheeses were produced using either small (~3 µm, SFG) or large (~6 µm, LFG) native milk fat globules obtained by a patented microfiltration process. Ripened SFG cheeses were less flexible and less firm than LFG cheeses. Indeed, the SFG cheeses contained more moisture and underwent greater proteolysis than the LFG cheeses 52 d after manufacture. However, lipolysis was three-fold lower in SFG cheeses. This was linked to the milk fat structure in Emmental cheese: larger inclusions of denuded destabilized fat were observed in LFG cheeses, whereas more fat globules were observed in SFG cheeses. One Emmental cheese was produced using homogenized milk fat globules, in which lipolysis was dramatically increased and unacceptable. For a given size range, the structure of milk fat is thus of tremendous importance regarding lipolysis and small natural milk fat globules cannot be replaced by homogenized ones. The melting temperature and solid fat content of fat in Emmental cheese increased with native fat globule size. This is related to the improved functional properties of SFG cheeses, i.e., increased stretching, elastic increase and melting, and lower extrusion force compared with LFG cheeses. This study confirms, as previously pioneered using Camembert cheese manufacturing technology, that the use of native milk fat globules with different sizes can lead to a range of new dairy products with different physico-chemical and functional properties.Milk fat / fat globule / Emmental cheese / cheese yield / rheology / particle size / microfiltration / functional property Résumé -Des propriétés physico-chimiques et fonctionnelles de l'emmental sont affectées par la taille des globules gras natifs du lait. Des emmentals ont été fabriqués en utilisant des globules gras natifs du lait de petit diamètre (~3 µm) ou de grand diamètre (~6 µm), obtenus par un procédé de microfiltration breveté. Les fromages affinés à petits globules sont moins souples et moins fermes que ceux à gros globules. En effet, les fromages à petits globules sont plus humides et plus protéolysés à 52 j d'affinage. Cependant, la lipolyse est trois fois moindre dans les fromages à petits globules, ce qui est lié à la structure de la matière grasse dans les emmentals : les emmentals à gros globules présentent de plus grandes inclusions de matière grasse déstabilisée, tandis que ceux à petits globules semblent contenir plus de globules gras. Un emmental a été fabriqué avec des globules * Corresponding author: mcmichal@labtechno.roazhon.inra.fr 344 M.-C. Michalski et al.

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Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis

Cited by 290 publications

References 10 publications

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

The influence of Iraqi mothers' socioeconomic status on their milk-lipid content

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

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