Modification of goat milk fat triglycerides by immobilized lipase

Caponio, Francesco; Alloggio, Vincenzo; Pallavicini, C.

doi:10.1002/(sici)1521-4133(199803)100:3<74::aid-lipi74>3.0.co;2-8

Cited by 5 publications

(5 citation statements)

References 10 publications

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“…The analyses were performed using a Fison HRGC Mega 2 series gas chromatograph (Milan, Italy) with a flame-ionisation detector fitted with WCOT fused-silica capillary column (FFAP-CB coating, 25 m × 0.32 mm i.d. × 0.30 μm film thickness, Chrompack, Middleburg, The Netherlands) using the analytical conditions used by Caponio et al [21]. The separation was performed at pre-programmed temperatures: 50°C for 3 min; 50–100°C at a rate of 20°C/min; 100°C for 2 min; 100–240°C at a rate of 20°C/min; 240°C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition

Martemucci

D’Alessandro

2012

Lipids Health Dis

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Background and aimsMilk contains numerous nutrients. The content of n-3 fatty acids, the n-6/n-3 ratio, and short- and medium-chain fatty acids may promote positive health effects. In Western societies, cow’s milk fat is perceived as a risk factor for health because it is a source of a high fraction of saturated fatty acids. Recently, there has been increasing interest in donkey’s milk. In this work, the fat and energetic value and acidic composition of donkey’s milk, with reference to human nutrition, and their variations during lactation, were investigated. We also discuss the implications of the acidic profile of donkey’s milk on human nutrition.MethodsIndividual milk samples from lactating jennies were collected 15, 30, 45, 60, 90, 120, 150, 180 and 210days after foaling, for the analysis of fat, proteins and lactose, which was achieved using an infrared milk analyser, and fatty acids composition by gas chromatography.ResultsThe donkey’s milk was characterised by low fat and energetic (1719.2kJ·kg-1) values, a high polyunsaturated fatty acids (PUFA) content of mainly α-linolenic acid (ALA) and linoleic acid (LA), a low n-6 to n-3 FA ratio or LA/ALA ratio, and advantageous values of atherogenic and thrombogenic indices. Among the minor PUFA, docosahesaenoic (DHA), eicosapentanoic (EPA), and arachidonic (AA) acids were present in very small amounts (<1%). In addition, the AA/EPA ratio was low (0.18). The fat and energetic values decreased (P < 0.01) during lactation.The fatty acid patterns were affected by the lactation stage and showed a decrease (P < 0.01) in saturated fatty acids content and an increase (P < 0.01) in the unsaturated fatty acids content. The n-6 to n-3 ratio and the LA/ALA ratio were approximately 2:1, with values <1 during the last period of lactation, suggesting the more optimal use of milk during this period.ConclusionsThe high level of unsaturated/saturated fatty acids and PUFA-n3 content and the low n-6/n-3 ratio suggest the use of donkey’s milk as a functional food for human nutrition and its potential utilisation for infant nutrition as well as adult diets, particular for the elderly.

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Section: Methodsmentioning

confidence: 99%

Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition

Martemucci

D’Alessandro

2012

Lipids Health Dis

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“…For cheese, FA methyl esters were prepared by direct transesterification (IUPAC, 1987, method 2.301). Fatty acid analysis was performed according to the procedure described by Caponio et al (1998) using a capillary gas chromatograph (Fison high-resolution gas chromatography, HRGC Mega 2 series; Milan, Italy) equipped with a flame ionization detector fitted with wall-coated open tubular fused-silica capillary column (FFAP-CB coating, 25 m × 0.32 mm i.d. × 0.30 μm film thickness; Chrompack, Middleburg, the Netherlands).…”

Section: Fatty Acid Profiles Of Feeds Milk and Cheesementioning

confidence: 99%

Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

Cosentino

Colonna

Musto

et al. 2021

Journal of Dairy Science

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The study aimed to evaluate the effects of linseed and oregano supplementation to the diet of goats on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during spring through summer in the Basilicata region (southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/ head per day) in 21 grazing goats that were randomly assigned, 7 per group, to the following experimental treatments: concentrate, concentrate with addition of linseed, and concentrate with addition of linseed and oregano. Pooled milk from each group was used in cheesemaking. From a nutritional perspective, integration of extruded linseed in the goat diet improved the fatty acid profile of Padraccio cheese. Moreover, the cheese from this group evidenced the highest scoring on color, flavor, texture, and overall liking.

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“…For cheese, FAME (fatty acid methyl esters) were prepared by direct transesterification (IUPAC, 1987, method 2.301). Fatty acid analysis was performed according to the procedure described by Caponio et al [45] The following lipid quality indices were calculated on goat milk and Caciotta cheese: the atherogenic (AI) and thrombogenic (TI) indices [46]; the concentration of hypocholesterolemic (DFA) and hypercholesterolemic fatty acids (OFA) [47]; the ratio of hypocholesterolemic and hypercholesterolemic fatty acids (H/H) [48].…”

Section: Fatty Acid Profiles Of Feeds Milk and Cheesementioning

confidence: 99%

Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

Colonna

Giannico

Tufarelli

et al. 2021

Animals

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The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and “goaty” flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.

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Modification of goat milk fat triglycerides by immobilized lipase

Cited by 5 publications

References 10 publications

Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition

Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition

Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese

Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

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