Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area

Verardo, Vito; Gómez-Caravaca, Ana María; Gori, Alessio; Losi, Giuseppe; Caboni, Maria Fiorenza

doi:10.1002/jsfa.6152

Cited by 31 publications

(26 citation statements)

References 25 publications

(62 reference statements)

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“…Further investigation is needed in order to determine the PL molecular species. As previously demonstrated [19, 22, 32], LC–MS would be the most appropriate technique for identifying them, on the other hand due to the dependency of the MS response and therefore peak area intensity on the acyl chain length and number of unsaturation, the quantification of PL molecular species requires the use of pure standards which are not always available. Finally, the variation in the concentration of PL over the different stages of lactations as well as the biological functions of PL during early development of infants should be further investigated.…”

Section: Discussionmentioning

confidence: 99%

Quantification of Phospholipids Classes in Human Milk

Giuffrida

Cruz‐Hernandez

Flück

et al. 2013

Lipids

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Phospholipids are integral constituents of the milk fat globule membranes and they play a central role in infants’ immune and inflammatory responses. A methodology employing liquid chromatography coupled with evaporative light scattering detector has been optimized and validated to quantify the major phospholipids classes in human milk. Phospholipids were extracted using chloroform and methanol and separated on C18 column. Repeatability, intermediate reproducibility, and recovery values were calculated and a large sample set of human milk analyzed. In human milk, phospholipid classes were quantified at concentrations of 0.6 mg/100 g for phosphatidylinositol; 4.2 mg/100 g for phosphatidylethanolamine, 0.4 mg/100 g for phosphatidylserine, 2.8 mg/100 g for phosphatidylcholine, and 4.6 mg/100 g for sphingomyelin. Their relative standard deviation of repeatability and intermediate reproducibility values ranging between 0.8 and 13.4 % and between 2.4 and 25.7 %, respectively. The recovery values ranged between 67 and 112 %. Finally, the validated method was used to quantify phospholipid classes in human milk collected from 50 volunteers 4 weeks postpartum providing absolute content of these lipids in a relatively large cohort. The average content of total phospholipids was 23.8 mg/100 g that corresponds to an estimated mean intake of 140 mg phospholipids/day in a 4-week old infant when exclusively breast-fed.

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Section: Discussionmentioning

confidence: 99%

Quantification of Phospholipids Classes in Human Milk

Giuffrida

Cruz‐Hernandez

Flück

et al. 2013

Lipids

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“…FA content was determined and results were calculated according to the PN-EN ISO 12966-4:2015 [19]. The chromatographic conditions were similar to those reported by Verardo et al [20]. The composition of FA was expressed as g 100 g -1 of FAMEs.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Holda

Głogowski

2016

J Therm Anal Calorim

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Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. From the resulting PDSC exotherms, maximum induction time (s max ) was determined and used for assessing the oxidative stability. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.

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“…It could then be thought that these zirconia SPE columns may result in an easier way to isolate PL. Nevertheless, studies conducted on butter fat spiked with a PL mix (GPE, GPI, GPS, GPC, PA, SM, and phospahtidylglycerol (PG) to a spiking concentration of 1 μ g/mL of each analyte) and comparing recoveries using C8, silica, and zirconia SPE columns found that using these latter, it was possible to recuperate 94.6% of total PG spiked and 92.9% of GPE [73]. Furthermore, the results for GPS, GPC (72.5% and 86.8%), PA, and SM (36.3% and 25%) were unsatisfactory and GPI was not recovered at all.…”

Section: Extraction and Purification Proceduresmentioning

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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Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area

Cited by 31 publications

References 25 publications

Quantification of Phospholipids Classes in Human Milk

Quantification of Phospholipids Classes in Human Milk

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Isolation and Analysis of Phospholipids in Dairy Foods

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