Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA

Triacylglycerol and melting profiles of milk fat from several species

“…Low levels of TAG C24eC30 and maxima at C38 and C50eC52 were observed in cow milk fat. Similar findings were reported by Precht (1991), Fontecha, Diaz, Fraga, and Juarez (1998), Molkentin (2007) and Van Ruth et al, (2010). Precht (1991) also reports that while a maximum occurred at C52 during a summer period, when cows were grass-fed, this maximum occurred at C50 during the winter period, when cows received barn feeding, indicating an influence of feed on the TAG composition.…”

Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques

“…Thus, the percentage of adulteration detected and the average error were lower than the obtained in our work, probably because differences in the dimension of data set matrices and/or the statistical technique applied. More recently, Van Ruth et al (2010a) predicted the identities of milk, cow and pig fats applying partial least square discriminant analysis (PLS-DA) to FA profiles, TAG profile and both profiles combined. They found that the identity of each type of fat samples was most successfully predicted (100%) using the combined FA and TAG data set compared to the individual FA and TAG data sets.…”

“…They have a complex composition, due to the large number of possible fatty acids (FA) combinations on the glycerol backbone, more than 400 different FA have been identified. Most of them are present in very small quantities (<0.01%); however, about 15 FA are present at concentrations above 1.0% (Van Ruth, Villegas, Akkermans, Rozijn, van der Kamp, & Koot, 2010a;MacGibbon & Taylor, 2006;Jensen, 2002).…”

“…Detection of MF adulterations with other less expensive oils and fats has always been a challenge, because of the natural variability of milk fat chemical composition (Van Ruth et al, 2010a;Lipp, 1996). Among the different ways of adulteration of milk fat, those made with animal fats are the most difficult to detect (Kumar, Lal, Seth, & Sharma, 2009;Lipp, 1996;Ulberth, 1995 and.…”

“…Analytical techniques that have been proposed for this fact include the determination of physicochemical properties, constituents of unsaponificable matter and water-soluble and insoluble volatile fatty acids (Van Ruth, Bremer & Frankhuizen, 2010b;Ulberth, 2000). Moreover, the gas chromatography (GC) analysis of TAG or FA profiles of MF in combination with multivariate statistical data processing have been used to detect adulterations in milk and dairy products with foreign fats (Van Ruth et al (2010a); Fontecha, Mayo, Toledano & Juárez, 2006;Goudjil, Fontecha, Fraga, & Juarez, 2003;Povolo, Bonfitto, Contarini & Toppino, 1999;Fontecha, Díaz, Fraga & Juárez, 1998;Ulberth, 1995 andPrecht 1992).…”