HPLC‐APCI analysis of triacylglycerols in milk fat from different sources

Gastaldi, Daniela; Medana, Claudio; Giancotti, Valeria Rachele; Aigotti, Riccardo; Bello, Federica Dal; Baiocchi, Claudio

doi:10.1002/ejlt.201000068

Cited by 64 publications

(52 citation statements)

References 33 publications

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“…These results are congruent with what was reported in the literature [16] [24] and are relatively to explain, given that on one hand it has been informed that the percentage of the goat milk fat is three times more than in cow milk. It has also been documented by means of stereospecific analysis of fatty acids in the three positions of the stereochemical analysis of the glycerol, that the contents of fatty acids are different in the milks produced by different mammals [22] [27] [28]. In Figure 1 it is observed that the contents of TAG C34, C36, C38, C48 C50 and C52 are notably higher in cow milk fat, while the contents of C42 and C44 are higher in goat milk fat.…”

Section: Discussionmentioning

confidence: 93%

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: Discussionmentioning

confidence: 93%

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 variability within repetitions was lower than 10% (data not shown). [1,21] Other studies on MF TAG have also reported the absence of saturated TAG with 54 carbons [4,14,22] or have reported small relative concentrations of it. Figures S1 and S2, Supporting Information show the spectra of winter and summer MF, respectively.…”

Section: Triacylglycerol Profiling Of Summer and Winter Mfmentioning

confidence: 99%

“…The differences in MF TAG profile between seasons and years were asses using HCA ( Figure 1) and relative abundances of TAG were compare within individual TAG. [10,21] The differences between studies might be related to the cows' feed. The identified TAG in MF had 26-54 carbons with up to three double bonds.…”

Section: Triacylglycerol Profiling Of Summer and Winter Mfmentioning

confidence: 99%

Triacylglycerol Profile of Summer and Winter Bovine Milk Fat and the Feasibility of Triacylglycerol Fragmentation

Tzompa‐Sosa

Meurs

Valenberg

2018

Euro J Lipid Sci & Tech

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Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA which are non‐randomly esterified into the TAG molecule. This study aims to determine specific differences on MF TAG profile between summer and winter cow's milk, and to study the feasibility of TAG fragmentation on non‐chemically hydrogenated MF using MALDI‐TOF/TOF MS with post source decay. The most notable discrimination between summer and winter MF is seen in polyunsaturated TAG, which are more abundant in summer. The feasibility of MF TAG fragmentation in non‐chemically hydrogenated TAG is assessed using bulk MF and TAG previously separated according to degree of unsaturation. This last approach shows to be the most suitable. We show that sample concentration and abundance ratio with neighboring TAG affects TAG fragmentation. Non‐chemically hydrogenated MF TAG has not been previously fragmented. Furthermore, this is the first time that the conditions affecting TAG fragmentation in MF are reported. Practical Application: TAG constitute the fundamental unit of fat crystals. Hence, fat crystal network is affected by variations in TAG profile. Understanding the variability of MF TAG profile between seasons may help to explain differences on crystallization behavior seen through the year in industrial processes. Moreover, TAG fragmentation allows determination of FA composition of individual TAG. This information is needed when studying the mechanism of FA acylation into TAG. For instance, when studying the effect of genetic variation of diacylglycerol acyl transferase isomer one in cows. The reported technique increases the capacity of MALDI‐TOF MS in lipidomic analysis. This study aims to determine specific differences in milk‐fat triacylglycerol (TAG) profiles between summer and winter cow's milk, and to study the feasibility of TAG fragmentation on non‐chemically hydrogenated milk fat using MALDI‐TOF/TOF MS with post source decay.

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“…The TAGs shown are not representative of stereochemical configuration. The peak determinations were made according to elution time of TAG standards, equivalent carbon number (ECN), and published works of milkfat TAGs [31]. The major TAG The large increase in tripalmitin (PPP) was due to the use of tripalmitin as a substrate and because it was not completely used up in the reaction possibly because of a chemical equilibrium as previously stated.…”

Section: Tag Molecular Species and Melting And Crystallization Profilesmentioning

confidence: 99%

Enzymatic Modification of Anhydrous Milkfat with n‐3 and n‐6 Fatty Acids for Potential Use in Infant Formula: Comparison of Methods

Sproston

Akoh

2015

J Americ Oil Chem Soc

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A structured lipid (SL) with a high amount of sn-2 palmitic acid was synthesized from anhydrous milkfat and was then enriched with docosahexaenoic (DHA) and arachidonic (ARA) acids using an immobilized lipase. Three different methods were compared including physical blending, enzymatic interesterification, and enzymatic acidolysis. Products were compared with respect to differences in fatty acid profiles, reaction times, antioxidant contents, oxidative stability, melting and crystallization profiles, and reaction yields. The acidolysis method was the least suitable for the synthesis of desired product because of a low reaction yield, low incorporation of DHA, low oxidative stability, and the extra processing steps required. The physical blending and interesterification methods were suitable, but the interesterification product (IE-SL) had higher amounts of ARA at the sn-2 position. The IE-SL contained total ARA and DHA of 0.63 and 0.50 mol%, and 0.55 and 0.46 mol% at the sn-2 position, respectively. The IE-SL also contained 44.97 mol% sn-2 palmitic acid. The reaction yield for the IE-SL was 91.84 %, and its melting completion and crystallization onset temperatures were 43.1 and 27.1 °C, respectively. This SL might be totally or partially used in commercial fat blends for infant formula.

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HPLC‐APCI analysis of triacylglycerols in milk fat from different sources

Cited by 64 publications

References 33 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

Triacylglycerol Profile of Summer and Winter Bovine Milk Fat and the Feasibility of Triacylglycerol Fragmentation

Enzymatic Modification of Anhydrous Milkfat with n‐3 and n‐6 Fatty Acids for Potential Use in Infant Formula: Comparison of Methods

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