Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk

Blasi, Francesca; Montesano, Domenico; Angelis, Maria De; Maurizi, Angela; Ventura, Francesca; Cossignani, Lina; Simonetti, Maria Stella; Damiani, Pietro

doi:10.1016/j.jfca.2007.06.005

Cited by 105 publications

(111 citation statements)

References 23 publications

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“…The percentages for this study were C38-C34 = 22.7, C36-C44 = 64.3 and C46-C54 = 12.9, which is explainable if it is considered that the fatty acids that are predominantly present in goat milk fat are of short, medium and long chain, from acetic to oleic [25] [26].…”

Section: Discussionmentioning

confidence: 54%

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: 54%

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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“…Saudi Aradi GMF contained a high amount of monounsaturated fatty acid (MUFA) (26.78%) and some polyunsaturated fatty acid (PUFA) (6.16%). MUFA and PUFA are useful in the prevention of cardiovascular diseases and some inflammatory disorders (Blasi et al, 2008). Saudi GMF appears to be more favorable for human health than other milk fats.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

Sbihi¹,

Nehdi²,

Tan³

et al. 2015

Grasas y Aceites

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SUMMARY:Goat milk is the second most prevalent edible milk in Saudi Arabia and is one of the most prominently produced milks in the world. Few studies have focused on the physicochemical properties of goat milk fat (GMF). Samples of Saudi Aradi goat milk were obtained during the spring dairy season to determine the physicochemical characteristics and fatty acid composition of the GMF. The physicochemical properties of Saudi Aradi GMF were as follows: iodine value, 23.2 g of I 2 ·100 g −1 of fat; saponification value, 213.2 mg KOH·g −1 of fat; refractive index (25 °C), 1.4583; unsaponifiable matter, 0.54%; acidity, 0.52%; and peroxide value, 2.07 meq O 2 ·kg −1 of fat. α-Tocopherol was the major tocol (70.9%), followed by β-tocopherol (22.02%). GMF had significant contents of polyunsaturated fatty acid (FA) (6.16%), conjugated linolenic acid (0.36%), saturated FA (67.04%) and branched FA (1.98%). The thermal profiles of the Saudi Aradi GMF samples were examined using a thermal gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Saudi Aradi GMF showed some absorbance in the UV-C range. This study demonstrated that the milk fat from the Saudi goat has physically and chemically favorable properties, as well as good nutritional properties, as a source of essential fatty acids and fat-soluble vitamin E. KEYWORDS: Fatty acids; Goat milk fat; Physicochemical properties; Thermal analysisRESUMEN: Características y composición en ácidos grasos de la grasa láctea de cabras de Arabia Saudí. La leche de cabra es la segunda leche comestible predominante en Arabia Saudí y es una de las leches de mayor producción en el mundo. Pocos estudios se han centrado en las propiedades físico-químicas de la grasa de leche de cabra (GLC). Muestras de leche de cabra Arabia Saudí fueron obtenidas durante la temporada de mayor producción lechera, durante la primavera, y se determinaron sus características físico-químicas y la composición de ácidos grasos de la GLC. Las propiedades fisicoquímicas determinadas de la GLC de Arabia Aradi fueron las siguientes: índice de yodo, 23,2 g de I 2 ·100 g −1 de grasa; índice de saponificación: 213,2 mg de KOH·g −1 de grasa; índice de refracción a 25 °C: 1.4583; insaponificable: 0,54%; acidez: 0,52%; y el índice de peróxidos, 2,07 meq O 2 ·kg −1 de grasa. α-tocoferol fue el principal tocol (70,9%), seguido de β-tocoferol (22,02%). La GLC tiene un contenido significativo de ácidos grasos poliinsaturados (FA) (6,16%), ácido linoleico conjugado (0,36%), ácidos grasos saturados (67,04%) y ácidos grasos ramificados (1,98%). Los perfiles térmicos de las muestras de GLC de Arabia Aradi fueron examinados utilizando análisis térmico gravimétrico (ATG) y calorimetría diferencial de barrido (CDB). La GLC de Arabia Aradi mostró cierta absorbancia en el rango UV-C. Este estudio demostró que la grasa de la leche de la cabra de Arabia tiene propiedades física y químicamente favorables, así como buenas propiedades nutricionales, como fuente de ácidos grasos esenciales y vitamina E liposoluble.

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“…The beautifying properties in calming the irritation symptoms (Blasi et al 2008;Vincenzetti et al 2012) and in restructuring skin-ageing process (Nazzaro These results clearly show that jenny milk could be a valuable and innovative ingredient for cosmetics. The marketing of cosmetics made with jenny milk could help to preserve local donkey genotypes and the marginal areas in which they are reared.…”

Section: Cosmetics Made With Jenny Milkmentioning

confidence: 91%

“…Moreover, lactose content is constant during lactation, being independent of breed, milking time and stage of lactation (Guo et al 2007). Jenny milk composition is similar among subjects from different continents, except for fat content (Blasi et al 2008;Ivanković et al 2009). Cosentino et al (unpublished data) evaluated some aspects of donkey rearing that include the influence of lactation stage (30, 90 and 150 days from foaling) and of foaling season (spring and summer) on some qualitative aspects of jenny milk, in a farm situated at an altitude of 700 m a.s.l.…”

Section: Qualitative Characteristics Of Jenny Milkmentioning

confidence: 92%

Innovative Use of Jenny Milk from Sustainable Rearing

Cosentino

Paolino

Musto

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.

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Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk

Cited by 105 publications

References 23 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

Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

Innovative Use of Jenny Milk from Sustainable Rearing

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