Analytical methods for determination of <i>trans</i>-C18 fatty acid isomers in milk fat. A review

Ledoux, Martial; Laloux, Laurent; Wolff, Robert Lee

doi:10.1051/analusis:2000125

Cited by 26 publications

(19 citation statements)

References 41 publications

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“…1). As reported by Ledoux et al (2000) gas chromatography using these very polar phases resulted in suitable resolution for linoleic acid geometrical isomers. These peaks correspond to an important number of methylene interrupted octadecadienoic acid isomers.…”

Section: Resultsmentioning

confidence: 67%

“…With rare exceptions, almost all edible fats and oils of plant origin contain unsaturated fatty acids in the cis conformation (Wolff et al 1998). The physico-chemical, nutritional, biochemical and biological properties of the trans fatty acid (TFA) isomers are different from those of cis isomers (Ledoux et al 2000). TFA in food has three major sources, partial hydrogenation of fat, high-temperature processing of edible oils, and the natural occurrence in ruminant meat and dairy products (Majøs 2005).…”

Section: Introductionmentioning

confidence: 99%

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Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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Numerous studies have focused on trans fatty acids (TFA) technologically produced by partial hydrogenation of oils. However, TFA can also be present in fresh oils. For this reason, cis fatty acid (CFA), TFA and conjugated linoleic acid (CLA) of fresh and heated Aleppo pine seed oil (APSO) at frying temperature (180°C) were evaluated and correlated with the antioxidant characteristics. Results showed that fresh APSO had a low oleic/linoleic ratio O/L (0.4). Total TFA in fresh APSO reached 1%. The predominant TFA was 18:2 n-6 (t9, t12) in both fresh and heated APSO. Individual TFA increased with significant differences (p<0.05) with heating time. CLA occurred after 4 h and significantly increased (p<0.05) accounting 10% of total TFA after 10 h. Total TFA are negatively correlated with α-tocopherol, γ-tocopherol (p<0.05) and carotenoïds (p< 0.01) and positively correlated with remaining DPPH. Oil stability index (OSI) showed significant negative correlation with TFA (r0−0.925; p00.008). A principal component analysis (PCA) showed a clear discrimination between fresh and heated oils. Temperature, heating time, unsaturation degree and antioxidants are combined factors which significantly affect the isomerization rate and nutritional quality of APSO.

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Section: Resultsmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

et al. 2012

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“…FA peaks were identified by using two FAME standards (GLC 60; Nu-CheckPrep, Elysan, MN, USA), and the Food Industry 37 FAME mix, 35077 Restek Co, Bellefonte, PA, USA). C18:1 trans isomers were detected by comparing retention times as reported by Ledoux et al (2000).…”

Section: Fatty Acid Analysismentioning

confidence: 99%

A comparative study of the fatty acid profiles in commercial sheep cheeses

Aguilar¹,

Toro-Mújica²,

Vargas‐Bello‐Pérez³

et al. 2014

Grasas y Aceites

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SUMMARY:The present study was carried out to characterize the FA profile of sheep cheese marketed in Chile. Fifty-eight cheeses were collected from supermarkets of 5 different Chilean cities including 34 sheep cheeses, 7 from goat's milk, 11 from cow's milk, 4 from a mixture of sheep, goat and cow's milk and 2 from a mixture of sheep and cow's milk. Compared to the cow and goat cheese (3.4 and 2.5 g·100g −1 ), the sheep cheese (3.8 g·100g −1 ) contained higher contents of C18:1t. The saturated and polyunsatured FA contents were greater in goat cheese than in sheep and cow cheese. The n6/n3 ratio was greater in goat (6.1) cheese than in sheep and cow cheese (3.8 and 5.2). The atherogenicity index was unaffected by cheese type, however, the thrombogenic index was lower in sheep cheese (2.8) than in goat and cow cheese (3.1 and 2.9). The n6/n3 ratio and thrombogenic index were lower in Chilean sheep cheese than in those imported from Europe. The fatty acid profile of cheese can be used to differentiate animal species from which the cheese is made and to some extent the geographical origin that may give some insight as to animal feed and production management. KEYWORDS:Cheese; Fatty acids; Milk; Sheep RESUMEN: Estudio comparativo del perfil de ácidos grasos de quesos de oveja comerciales. Este estudio fue llevado a cabo para caracterizar el perfil de AG de quesos de oveja que se comercializan en Chile. Cincuenta y ocho quesos fueron recogidos de supermercados de 5 ciudades de Chile de los cuales 34 fueron de oveja, 7 de cabra, 11 de vaca, 4 de mezcla de leche de oveja, cabra y vaca y 2 de mezcla de leche de oveja y vaca. Comparado con quesos de vaca y cabra (3.4 y 2.5 g·100g −1 ), los quesos de oveja (3.8 g·100g −1 ) presentaron mayor contenido de C18:1t. Los AG saturados y poliinsaturados tuvieron concentraciones más altas en los quesos de cabra que en los quesos de oveja y vaca. La relación n6/n3 fue más alta en quesos de cabra (6.1) que en quesos de oveja y vaca (3.8 y 5.2). El índice aterogénico no fue afectado por el tipo de queso, sin embargo, el índice trombogénico fue menor en quesos de oveja (2.8) que en quesos de cabra y vaca (3.8 y 5.2). La relación n6/n3 y el índice trombogénico fueron menores en quesos chilenos que en quesos importados de Europa. El perfil de AG de quesos puede ser usado para diferenciar entre especies animales de las cuales proviene el queso y hasta cierto grado, el origen geográfico, ofreciendo indicios sobre el tipo de alimento y sistema productivo animal del cual provienen los quesos. PALABRAS CLAVE: Ácidos grasos; Leche; Oveja; QuesoCitation/Cómo citar este artículo: Aguilar C, Toro-Mujica P, Vargas-Bello-Pérez E, Vera R, Ugalde C, Rodríguez S, Briones I. 2014. A comparative study of the fatty acid profiles in commercial sheep cheeses. Grasas Aceites 65 (4): e048.

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“…This fatty acid is considered the precursor of the conjugated linoleic acids (CLA) that can be formed from the action of the enzyme Delta 9-desaturase, which is present in the adipose tissue of animals (Ledoux et al, 2000). The reducing effects of the total biohydrogenation process seem to be more intense, when the inclusion of concentrate in the diet is elevated, which results in the increase of duodenal flow of C18:0 trans-11 (Menezes et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Meat lipid profile of steers finished in pearl millet pasture with different rates of concentrate

Fernando

Menezes

Restle

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the meat lipid profile from Devon beef steers finished in pearl millet (Pennisetum americanum) pasture and fed at different rates of concentrate supplementary diet. Twelve steers weighing 270 kg, at 12-month-average initial age, were randomly distributed into three treatments: pearl millet pasture; and pearl millet pasture plus a concentrate equivalent at 0.5 or 1.0% of body weight, with two replicates. Total contents of saturated and unsaturated fatty acids, the polyunsaturated:saturated ratio and other relevant fatty acids as the vaccenic acid, conjugated linoleic acid, omega-3, and omega-6 were not affected by the consumption of a concentrate supplement at 0.5 or 1.0% live weight. However, the 0.5% supplementation level reduced the concentration of dihomo-γ-linolenic fatty acid (C20: 3 n-6), while the 1.0% supplementation level elevated the content of docosahexaenoic (DHA) (C22: 6 n-3) fatty acid, and the omega-6:omega-3 ratio in meat. Consumption of up to 1.0% energy supplementation increases the omega-6:omega-3 ratio in meat from Devon steers grazing on pearl millet pasture.Index terms: Pennisetum americanum, conjugated linoleic acids, fatty acids, omega-3, tropic pasture, wheat bran. Perfil lipídico da carne de novilhos terminados em pastagem de milheto com diferentes taxas de concentradoResumo -O objetivo deste trabalho foi avaliar o perfil lipídico da carne de novilhos Devon, terminados em pastagem de milheto (Pennisetum americanum) e alimentados com dieta suplementar de um concentrado a diferentes taxas. Doze animais, com 270 kg e idade média inicial de 12 meses, foram distribuídos ao acaso, em três tratamentos: pastagem de milheto; pastagem de milheto e suplemento concentrado a 0,5 ou 1,0% do peso corporal, com duas repetições. Os teores totais de ácidos graxos saturados e insaturados, a relação poli-insaturados:saturados e outros ácidos relevantes como o vacênico, o linoleico conjugado, o ômega-3 e ômega-6 não foram influenciados pelo consumo de suplemento concentrado a 0,5 ou 1,0% do peso vivo. Entretanto, a suplementação a 0,5% reduziu a concentração do ácido graxo dihomo-γ-linolênico (C20:3 n-6), enquanto a suplementação a 1,0% elevou o teor do ácido graxo docosahexaenoico (DHA) (C22:6 n-3) e a relação ômega-6:omega-3 na carne. O consumo de até 1,0% de suplemento energético aumenta a relação ômega-6:ômega-3 na carne de novilhos Devon mantidos em pastagem de milheto.Termos para indexação: Pennisetum americanum, ácido linoleico conjugado, ácidos graxos, ômega-3, pastagem tropical, farelo de trigo.

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Analytical methods for determination of trans-C18 fatty acid isomers in milk fat. A review

Cited by 26 publications

References 41 publications

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

A comparative study of the fatty acid profiles in commercial sheep cheeses

Meat lipid profile of steers finished in pearl millet pasture with different rates of concentrate

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