HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat

Barrón, Luis Javier R.; Hierro, M. T. G.; Santa-Marı́a, Guillermo E.

doi:10.1017/s0022029900029563

Cited by 55 publications

(34 citation statements)

References 18 publications

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“…The work of Nutter and Privett [3] on the molecular composition of milk triacylglycerols was one of the first studies. Later, several authors have been able to identify a large number of triacylglycerols in the milk fat of different species [4][5][6][7][8]. All of them reported that the distribution of fatty acids in the triacylglycerol molecule was not random, having a high degree of asymmetry [6,.…”

Section: Introductionmentioning

confidence: 99%

Determination of triacylglycerol composition of idiazabal cheese

et al. 1998

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SummaryTriacylglycerols from Idiazabal cheese fat were analysed by high-performance liquid chromatography (LC) with a non-linear gradient of acetone in acetonitrile and a light-scattering detector. Molecular species of triacylglycerols were predicted by a simple and a multiple linear regression analysis of log k of the LC peaks and molecular variables such as equivalent carbon number of the possible triacylglycerol, chain length and number of double bonds of each fatty acid of the triacylglycerol. Predicted results were confirmed by gas chromatographic analysis of the fatty acids in the LC peaks. The main triacylglycerols of Idiazabal cheese fat contained butyric acid, butyroyl-dipalmitin, butyroyl-myristoylpalmitin and butyroyl-palmitoyl-olein. The most abundant triacylglycerols were those with even partition numbers of 36, 34 and 38.

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Section: Introductionmentioning

confidence: 99%

Determination of triacylglycerol composition of idiazabal cheese

et al. 1998

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“…Weber et al, (1988b) identificaron 122 TGs en la grasa láctea de vaca resultando mayoritarios los TGs de NP 36, butiroil-dipalmitil-glicerol (BPP), butiroil-miristoil-estearil-glicerol (BMS), butiroil-palmitoiloleil-glicerol (BPO) y caproil-miristoil-palmitil-glicerol (CMP), y los TGs de NP 48, dipalmitoil-oleil-glicerol (PPO), miristoil-estearoil-oleil-glicerol (MSO) y palmitoil-dioleil-glicerol (POO). Barron et al, (1990) identificaron un total de 116 TGs individuales en la grasa láctea de vaca, oveja y cabra. Los TGs identificados, pertenecientes a fracciones mayoritarias de NP, fueron miristoil-dioleil-glicerol en la fracción de NP 46, mihstoil-oleoil-linoleil-glicerol (MOL) y lauroil-dipalmitilglicerol (LaPP) en la fracción de NP 44 y butiroil-miristoil-oleil-glicerol (BMO) y butiroil-miristoil-palmitil-glicerol (BMP) en la fracción de NP 34.…”

Section: Composición Trigliceridica De La Grasa Lácteaunclassified

La cromatografía líquida de alta eficacia en la separación de triglicéridos de grasas animales complejas.

Perona¹,

Ruı́z-Gutı́errez²,

Barrón³

1999

Grasas y Aceites

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“…It is mainly comprised of saturated fatty acids (SFA), followed by monounsaturated fatty acids (MUFA), and small amounts of polyunsaturated fatty acids (PUFA). It has more than 1300 individual triacylglycerols (TAG) (Barron et al, 1990). Commercial butter must have at least 80-82% pure milk fat, water, and sometimes salt.…”

Section: Introductionmentioning

confidence: 99%

Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics

Nurrulhidayah¹,

Rohman²,

Amin³

et al. 2013

Grasas y Aceites

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Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency regions of 1200-1000cm–1. FTIR measurements were made on pure butter and that adulterated with varying concentrations of CF (0-100% w/w in butter). PLS calibration exhibits a good relationship between actual and FTIR predicted values of CF with a coefficient of determination (R2) of 0.981. The root means standard error of calibration (RMSEC) and during cross validation (RMSECV) obtained using six principal components (PCs) are 2.08 and 4.33% v/v, respectively.

La mantequilla puede ser adulterada con grasas animales más baratas, como la grasa de pollo (GP). Así, la detección y cuantificación de la adulteración de mantequilla con GP se controló usando transformada de Fourier infrarroja (FTIR), combinada con técnicas quimiométricas de mínimos cuadrados parciales (PLS) en las regiones de frecuencia de 1200-1000cm^–1. Las medidas FTIR se realizaron sobre la mantequilla pura y adulterada con diferentes concentraciones de GP (0-100% w/w en la mantequilla). La calibración de PLS presenta una buena relación entre los valores reales y los valores pronosticados de FTIR de la GP con un coeficiente de determinación (R2) de 0.981. La raíz del error estándar de calibración (RMSEC) durante la validación cruzada (RMSECV) obtenido utilizando seis componentes principales (PC) fueron 2,08 y 4,33% v/v, respectivamente

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HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat

Cited by 55 publications

References 18 publications

Determination of triacylglycerol composition of idiazabal cheese

Determination of triacylglycerol composition of idiazabal cheese

La cromatografía líquida de alta eficacia en la separación de triglicéridos de grasas animales complejas.

Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics

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