Fatty-acid composition of buffalo milk under intensive and pasture farming

Ilieva, Y.; Ivanova, S.; Penchev, P.

doi:10.5513/jcea01/21.4.2935

Cited by 3 publications

(4 citation statements)

References 40 publications

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“…The processing of milk to dairy products in this study represents in laboratory conditions the respective technologies applied in the dairy industry. In all three dairy products subjected to lipid analysis in our study the content of myristic acid has changed to little extent its level from the milk, which is actually lower than the value established in our previous study on the same herd (Ilieva et al, 2020). As compared to milk, in the yoghurt from Bulgarian Murrah buffaloes in two studies (Naydenova, 2005;Naydenova et al, 2013) were observed similar changes in the 4-to 14carbon FAs (especially the increase of capric, lauric and miristic) while the higher content of the palmitic acid and the lower concentration of the valuable stearic and oleic acid are in disagreement with our unchangable values.…”

Section: Discussion Of the Resultscontrasting

confidence: 83%

“…Only the latter report is in agreement with our results about the constant levels of total MUFA and in particular the oleic acid, while the former two have found definite increase in C18:1. Known to provide for better protection against coronary heart diseases (Schwingshackl and Hoffmann, 2012), the MUFA proportion in the studied buffalo milk is high, as compared to other previous studies (Naydenova, 2005;Ilieva et al, 2020), and this beneficial level is preserved also in the other two studied dairy products, as established for different ripening stages of bubaline (Van Nieuwenhove et al, 2007) and bovine (Bonanno et al, 2013) cheese making. The preserved values of the trans-vaccenic acid, the increase of the trans isomers and the decrease of cis in the cheese are commensurate with the results of Corazzin et al (2019) in cows, while in a cow yellow cheese with L. d. bulgaricus and S. thermophilus Bonanno et al (2013) found increased vaccenic acid together with total MUFA.…”

Section: Discussion Of the Resultsmentioning

confidence: 49%

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Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products

Sylvia

Ilieva²,

Penchev³

2021

Acta Universitatis Cibiniensis. Series E: Food Technology

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Milk provides some beneficial fatty acids which in dairy processing are subjected to pasteurization and fermentation. With the aim to assess such changes, aliquot parts of milk from 12 buffaloes were pooled and processed to germinated yoghurt and brined cheese, and to non-germinated curd – the respective samples of raw and dairy material subjected to lipid analysis. The results show that in cheese positive and negative changes are generally balanced, rumenic acid decreasing and other CLAs altered but not total CLA and PUFA; omega ratio and atherogenicity index worsened to little extent, due to adverse change in n-3, myristic and lauric acid. In yoghurt and curd CLA dramatically decreased, excluding rumenic acid; but vaccenic acid increased, though total trans isomers decreased; the worsened n-6/n-3 ratio and atherogenicity index is mostly because of the adverse effect on PUFAn-3 but also on myristic and lauric acid. In all products SFA and MUFA did not change, including palmitic, stearic, and oleic acid. It can be concluded that the decrease of CLA in yoghurt and curd is partially compensated by the increase in the vaccenic acid, while cheese making altered individual isomers but not groups of beneficial acids.

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Section: Discussion Of the Resultscontrasting

confidence: 83%

Section: Discussion Of the Resultsmentioning

confidence: 49%

Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products

Sylvia

Ilieva²,

Penchev³

2021

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…While studies on FAs in buffalo colostrum are scarce, several studies have reported the milk FA composition of milk from buffaloes belonging to different breeds Philippine Journal of Science 151 (1): 139-152, February 2022 ISSN 0031 -7683 Date Received: 31 Aug 2021 such as the Anatolian water buffalo in Turkey (Cinar et al 2019), Bhadawari buffaloes in India (Kushwaha et al 2018), Bulgarian Murrah (Penchev et al 2016Ilieva et al 2020), Kundi in Pakistan (Talpur et al 2007), Mediterranean buffaloes in Italy (Varricchio et al 2007;Pegolo et al 2017) and in France (Menard et al 2010) -plus Murrah buffaloes in Brazil (Fernandes et al 2007) and Nili-Ravi in Pakistan (Talpur et al 2007;Qureshi et al 2015). However, the reports listed above vary in the number of individual FAs involving different or no measures of nutritional quality that are indicative of the effect of FAs on human health and disease (Chen and Liu 2020).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition and Nutritional Indices/Ratios of Colostrum and Milk from Murrah and “Murrah × Carabao” Crossbred Buffaloes

Bondoc¹,

Ramos²

2021

Philipp J Sci

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This study aims to determine the fatty acid (FA) composition and compare FA-based nutritional indices/ratios of colostrum and milk obtained on the 30th, 60th, and 90th day of lactation from 27 Murrah and 18 “Murrah × Carabao” crossbred buffaloes. The major saturated FA (SFA) in colostrum and milk is palmitic acid (C16:0), comprising 32–33% by weight of total FAs. Other important SFAs – myristic acid (C14:0), stearic acid (C18:0), and lauric acid (C12:0) – were lower (P < 0.05) in colostrum than in milk. Oleic acid (C18:1-n9c), a monounsaturated fatty acid (MUFA), is the second most abundant FA in colostrum (28.5%) and milk (18.0–18.8%). Arachidonic acid (C20:4-n6, AA) is the dominant polyunsaturated fatty acid (PUFA) in colostrum (0.92%) and milk (0.42–0.45%). Conjugated linoleic acid (C18:2-c9t11, CLA) was higher in colostrum (0.64%) than in milk (0.14–0.16%). Colostrum and milk had a very low PUFA/SFA ratio (0.02–0.06: 1). The linoleic acid (C18:2-n6, LA) to α-linolenic acid (C18:3-n3, ALA) ratio was higher in colostrum (3.21: 1) than in milk (0.62–1.55: 1). The omega-6 (LA and AA) to omega-3 [ALA and docosahexaenoic acid (C22:6-n3, DHA)] or n-6/n-3 ratio was more balanced for milk (1.76-2.34: 1) than colostrum (3.37: 1). Colostrum had lower atherogenicity (2.53 vs. 4.50–4.66), lower thrombogenicity (2.68 vs. 4.48–4.59), and higher health-promoting index (0.39 vs. 0.21–0.22) than milk. The hypocholesterolemic/hypercholesterolemic (h/H) ratio was higher for colostrum (0.64: 1) than milk (0.34–0.36: 1). Except for AA, the FA composition of colostrum and milk were not significantly different between Murrah and “Murrah × Carabao” crosses (P > 0.05).

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“…There are several methods of preparing samples of cow’s milk for the determination of FA, e.g., the Folch method or Rose–Gottlieb method [ 9 , 10 ]. Methodological comparison studies for the determination of FAs are very influential, because milk samples require extreme care to ascertain the lipid fraction, given that factors such as co-extraction of non-fatty component lipids and undesirable oxidation may influence the quality and final quantification of the lipid fraction [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Effectiveness and Environmental Impact of Selected Methods for the Determination of Fatty Acids in Milk Samples

Narloch

Wejnerowska

2022

Molecules

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Determination of the fatty acid profile in milk samples is one of the most important in food analysis. There are many methodologies for FA determination. The conventional procedure for determining the FA composition of milk is isolation of fat or indirect methylation, trans-methylation, extraction of fatty acids, and analysis by gas chromatography. In this study, eight methods based on alkaline methylation were compared for the analysis of fatty acids in cow’s milk. The response factors (RF) for GC analysis using FID were calculated. For most acids, RFs were close to 1, with the exception of short-chain fatty acids (C4:0–C8:0). To facilitate the selection of the method for the determination of fatty acids in milk samples, the methods were assessed using the environmental assessment tools of the analytical procedure: the Analytical Eco-Scale, Green Analytical Procedure Index (GAPI), and Analytical Greenness for Sample Preparation (AGREEprep). The method based on direct milk methylation received the highest scores. Omitting the lipid separation step has an impact on reducing the quantity of used toxic chemicals and reagents, and produces a smaller amount of waste, a much higher throughput, and a reduced cost analysis.

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Fatty-acid composition of buffalo milk under intensive and pasture farming

Cited by 3 publications

References 40 publications

Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products

Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products

Fatty Acid Composition and Nutritional Indices/Ratios of Colostrum and Milk from Murrah and “Murrah × Carabao” Crossbred Buffaloes

Comparison of the Effectiveness and Environmental Impact of Selected Methods for the Determination of Fatty Acids in Milk Samples

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