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Moneeb AHM, Hammam ARA, Ahmed AKA, Ahmed ME, Alsaleem KA. Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography. Food Sci Nutr 2021; 9:2936-2942. [PMID: 34136161 PMCID: PMC8194748 DOI: 10.1002/fsn3.2252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 03/05/2021] [Indexed: 11/22/2022] Open
Abstract
Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences (p > .05) were detected in the fat content and fatty acids content as a percentage of total fat (FA%TF) extracted using both methods. No differences (p > .05) were detected in some saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs) extracted from both methods, such as C11:0 (undecylic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C14:1 (myristoleic acid), and C16:1 (palmitoleic acid). However, the majority of SFAs were different (p < .05) in Mojonnier method as compared to Bligh and Dyer method and vice versa for USFAs. The short (6.54% vs. 5.95%) and medium (21.86% vs. 20.73%) chains FAs determined by GC were high in Mojonnier fat as compared to Bligh and Dyer fat, while the long-chain FAs were higher in the last (66.61%) relative to Mojonnier fat (65.51%). This study found that Mojonneir method has resulted in fewer errors. In contrast, the Bligh and Dyer extraction method has more experimental error, which led to decreasing the total fat, as well as was not able to detect C9:0.
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Affiliation(s)
- Asmaa H. M. Moneeb
- Department of Dairy ScienceFaculty of AgricultureAssiut UniversityAssiutEgypt
| | - Ahmed R. A. Hammam
- Department of Dairy ScienceFaculty of AgricultureAssiut UniversityAssiutEgypt
- Dairy and Food Science DepartmentSouth Dakota State UniversityBrookingsSDUSA
| | - Abdelfatah K. A. Ahmed
- Department of Food Science and TechnologyFaculty of AgricultureAssiut UniversityAssiutEgypt
| | - Mahmoud E. Ahmed
- Department of Dairy ScienceFaculty of AgricultureAssiut UniversityAssiutEgypt
| | - Khalid A. Alsaleem
- Dairy and Food Science DepartmentSouth Dakota State UniversityBrookingsSDUSA
- Department of Food Science and Human NutritionCollege of Agriculture and Veterinary MedicineQassim UniversityBuraydahSaudi Arabia
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Cheng S, Wei L, Muthukumarappan K, Martínez‐Monteagudo SI. Kinetic analysis of non‐isothermal oxidation of bioactive milk lipids. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shouyun Cheng
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Lin Wei
- Agricultural and Biosystems Engineering Department South Dakota State University Brookings South Dakota USA
| | | | - Sergio I. Martínez‐Monteagudo
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
- Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA
- Chemical & Materials Engineering Department New Mexico State University Las Cruces New Mexico USA
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Omar KA, Gounga ME, Liu R, Mwinyi W, Aboshora W, Ramadhan AH, Sheha KA, Wang X. Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1301954] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Khamis Ali Omar
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Mahamadou Elhadji Gounga
- Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, Maradi, Niger
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Warda Mwinyi
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Waleed Aboshora
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abuubakar Hassan Ramadhan
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Khadija Ali Sheha
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Fernandez-Avila C, Gutierrez-Merida C, Trujillo A. Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.01.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Omar KA, Gounga ME, Liu R, Aboshora W, Al-Hajj NQ, Jin Q, Wang X. Influence of lipase under ultrasonic microwave assisted extraction on changes of triacylglycerol distribution and melting profiles during lipolysis of milk fat. RSC Adv 2016. [DOI: 10.1039/c6ra22247a] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Omar KA, Gounga ME, Liu R, Mlyuka E, Wang X. Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability. Journal of Food Science and Technology 2015; 53:1035-46. [PMID: 27162383 DOI: 10.1007/s13197-015-2158-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2015] [Accepted: 12/22/2015] [Indexed: 11/30/2022]
Abstract
The interest in application of biocatalysis during natural milk fat flavours development has increased rapidly and lipases have become the most studied group in the development of bovine milk fat flavours. Lipozyme-435, Novozyme-435 and Thermomyces lanuginosus Immobilized (TL-IM) lipases were used to hydrolyze anhydrous milk fat (AMF) and anhydrous buffalo milk fat (ABF) and their volatile flavouring compounds were identified by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) and then compared at three hydrolysis intervals. Both AMF and ABF after lipolysis produced high amount of butanoic and hexanoic acids and other flavouring compounds; however, highest amount were produced by Lipozyme-435 and Novozyme-435 followed by TL-IM. The hydrolyzed products were assessed by Rancimat-743 for oxidative stability and found both that, for AMF and ABF treated butter oil, Lipozyme-435 and TL-IM were generally more stable compared to Novozyme-435. For both AMF and ABF treated butter oil, Lipozyme-435 was observed to cause no further oxidation consequences which indicates Lipozyme-435 was stable during hydrolysis at 55 °C for 24 h.
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Affiliation(s)
- Khamis Ali Omar
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China ; Department of Food Safety and Quality, Zanzibar Food and Drugs Board, P. O. Box 3595, Zanzibar, Tanzania
| | - Mahamadou Elhadji Gounga
- Département des Sciences et Techniques de Productions Végétales, Faculté d'Agronomie et des Sciences de l'Environnement, Université Dan Dicko Dan Koulodo de Maradi, BP 465, Maradi, Niger
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Erasto Mlyuka
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
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Martínez-Monteagudo SI, Leal-Dávila M, Curtis JM, Saldaña MD. Oxidative stability of ultra high temperature milk enriched in conjugated linoleic acid and trans-vaccenic acid. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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