Rapid Analysis of Acylglycerols in Low Molecular Weight Milk Fat Fractions

Craven, R. John; Lencki, Robert W.

doi:10.1007/s11745-007-3044-6

Cited by 6 publications

(4 citation statements)

References 29 publications

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“…First distillates are typically enriched in volatile and low molecular weight milk fat components, i.e., free fatty acids, lactones, cholesterol, mono-and diglycerides and short-chain TAGs (Boudreau & Arul, 1991;Craven & Lencki, 2007;Stark, Urbach, Hamilton, & Forss, 1973). A gradual increase in the evaporation of high molecular weight TAGs occurs during the distillation process.…”

Section: Fractionation Of Milk Fatmentioning

confidence: 99%

Enzymatic and physical modification of milk fat: A review

Kontkanen

Rokka

Kemppinen

et al. 2011

International Dairy Journal

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Section: Fractionation Of Milk Fatmentioning

confidence: 99%

Enzymatic and physical modification of milk fat: A review

Kontkanen

Rokka

Kemppinen

et al. 2011

International Dairy Journal

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“…In contrast, the separation of milk fat DAG by boric acid TLC is exceedingly complex since milk fat has long-, mediumand short-chains. Thus, milk fat DAG separate into numerous fractions on the basis of chain-length and positional isomerism [35]. In retrospect, it is evident that the proportion of reactants and reaction times can be adjusted to achieve better results based on the separation technology employed ( Table 5).…”

Section: Discussionmentioning

confidence: 99%

Preparation of Diacid 1,3‐Diacylglycerols

Craven

Lencki

2010

J Americ Oil Chem Soc

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A complete methodology (including synthesis, purification and analysis) for the preparation of 1,3-DAG is described. For a successful synthesis project, the strengths and weaknesses of each particular process should be taken into account and measures taken to offset or balance potential weaknesses. To this end, we describe some of the challenges associated with: chemically and enzymatically catalyzed acylglycerol syntheses; recrystallization and flash chromatography for purification of partial acylglycerols; and thin-layer chromatography (TLC) separation of DAG. For this work, 1-MAG intermediates and subsequent diacid 1,3-DAG were prepared using non-enzymatic methods, whereas, monoacid 1,3-DAG were prepared by enzymatic methods. It was not always possible to obtain pure samples of target compounds-in recrystallizations this is due to solid solution formation and co-crystallization and in chromatographic separations it is due to co-elution of components with similar R f . Furthermore, TLC R f of DAG is determined by two main factors: acyl chain length and positional isomerism. Interestingly, while the role of positional isomerism is well-known, the role of acyl chain length in these separations has only recently come to light.

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“…GC was also assayed for the analyses of DG and MG after TLC or SPE fractionation to eliminate neutral lipids and further conversion into their trimethylsilyl (TMS) derivatives to increase their volatility [84, 85]. As the structure of glycerophospholipids is highly similar to that of DG (glycerol, two fatty acids at sn-1 and sn-2 positions while sn-3 being esterified to phosphoric acid presenting up to seven possible residues; hydrogen, serine, ethanolamine, choline, inositol, glycerol, or phosphatidylglycerol) it could be thought that they may be also analysed by GC.…”

Section: Gc Analysismentioning

confidence: 99%

Isolation and Analysis of Phospholipids in Dairy Foods

Pimentel

Gomes

Pintado

et al. 2016

Journal of Analytical Methods in Chemistry

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The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsaturated fatty acids than in the triglyceride fraction of milk. Sphingolipids consist of a sphingoid base linked to a fatty acid across an amide bond. Their amphiphilic nature makes them suitable to be added into a variety of foods and recent investigations show that phospholipids, mainly phosphatidylserine and sphingomyelin, can exert antimicrobial, antiviral, and anticancer activities as well as positive effects in Alzheimer's disease, stress, and memory decline. Polar lipids can be found as natural constituents in the membranes of all living organisms with soybean and eggs as the principal industrial sources, yet they have low contents in phosphatidylserine and sphingomyelin. Animal products are rich sources of these compounds but since there are legal restrictions to avoid transmission of prions, milk and dairy products are gaining interest as alternative sources. This review summarizes the analysis of polar lipids in dairy products including sample preparation (extraction and fractionation/isolation) and analysis by GC or HPLC and the latest research works using ELSD, CAD, and MS detectors.

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Rapid Analysis of Acylglycerols in Low Molecular Weight Milk Fat Fractions

Cited by 6 publications

References 29 publications

Enzymatic and physical modification of milk fat: A review

Enzymatic and physical modification of milk fat: A review

Preparation of Diacid 1,3‐Diacylglycerols

Isolation and Analysis of Phospholipids in Dairy Foods

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