Influence of the heating temperature on the fat composition of milk fat with emphasis oncis-/trans-isomerization

Precht, D.; Molkentin, Joachim; Vahlendieck, M.

doi:10.1002/(sici)1521-3803(19990101)43:1<25::aid-food25>3.0.co;2-c

Cited by 33 publications

(28 citation statements)

References 16 publications

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“…III): trans-9 trans-12, cis-9 trans-13, cis-9 trans-12 and trans-9 cis-12 coeluting with trans-11 cis-15. These isomers were identified by comparing the relative retention times of the chromatographic peaks of the ewe's milk fat samples with the certified vegetable fats and with the milk fat chromatograms analyzed in similar chromatographic conditions in the literature [11,23,29].…”

Section: Octadecadienoic Isomerscontrasting

confidence: 93%

“…The data for trans-C18:2 reported for cow's milk are similar or slightly higher, although the ranges of variation are large (0.6-1.44%) because they vary according to diet [21][22][23].…”

Section: Octadecadienoic Isomersmentioning

confidence: 99%

“…There are no data in the literature on the trans-C18:2 isomer content in ewe's milk. Although different authors [21,23] quantify some of these isomers in cow's milk, it is difficult to establish comparisons with the present work, since in the articles mentioned the cis-9 trans-13 and trans-9 trans-12 coelute in just one peak. Conversely, in our study, the major isomer trans-11 cis-15 could not be resolved from the trans-9 cis-12 isomer.…”

Section: Octadecadienoic Isomersmentioning

confidence: 99%

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Quantitative characterization of unsaturated and trans fatty acids in ewe’s milk fat

Goudjil

Fontecha

Luna

et al. 2004

Lait

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-Ewe's milk fat obtained from the milk of five different herds were studied to characterize main and minor fatty acids using a combination of gas chromatography and mass spectrometry. In order to assess monounsatured trans fatty acids content, fatty acid methyl esters (FAME) were fractionated by silver ion thin-layer chromatography prior to gas chromatography analysis. Trans fatty acids (TFA), including conjugated linoleic acid, represented 4.9% of the total FAME; most of them belonged to C18:1 trans isomers (2.9%) with a small range of variation (2.5-3.2%). The distribution profile of trans-C18:1 molecules indicated that more than half were trans-11, whereas the proportion of potentially unhealthy compounds (trans-10 and trans-9 C18:1) was less than 10%. Mean trans-C16:1 content was 0.25% of total FAME. The sum of the different trans-C18:2 isomers (excluding conjugated linoleic acid) was 0.88% and C18:3 trans isomers represented 0.16%. Ewe's milk / fatty acid / trans fatty acidRésumé -Caractérisation quantitative des acides gras insaturés et trans de la matière grasse du lait de brebis. Les acides gras mineurs et majeurs du lait de brebis provenant de cinq troupeaux différents ont été caractérisés par chromatographie gazeuse associée à la spectrométrie de masse. En vue de connaître le contenu en acides gras monoinsaturés trans, les esters méthyliques des acides gras ont été fractionnés en recourant à la chromatographie sur couche mince à l'ion argent suivie d'une analyse par chromatographie gazeuse. Les acides gras trans, incluant l'acide linoléique conjugué, représentaient 4,9 % du total des esters méthyliques des acides gras. La plupart d'entre eux appartenaient aux isomères trans du C18:1 (2,9 %) avec une variation faible entre les échantillons (2,5-3,2 %). Le profil de distribution des molécules C18:1 trans montraient que plus de la moitié étaient des trans-11, tandis que les proportions de trans-10 et trans-9, potentiellement nuisibles à la santé, étaient inférieures à 10 %. La teneur moyenne en C16 :1 trans était de l'ordre de 0,25 % du total des esters méthyliques des acides gras. Le total des différents isomères C18:2 trans (à l'exception de l'acide linoléique conjugué) et C18:3 représentait respectivement 0,88 % et 0,16 % du total.

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Section: Octadecadienoic Isomerscontrasting

confidence: 93%

“…The data for trans-C18:2 reported for cow's milk are similar or slightly higher, although the ranges of variation are large (0.6-1.44%) because they vary according to diet [21][22][23].…”

Section: Octadecadienoic Isomersmentioning

confidence: 99%

Section: Octadecadienoic Isomersmentioning

confidence: 99%

See 1 more Smart Citation

Quantitative characterization of unsaturated and trans fatty acids in ewe’s milk fat

Goudjil

Fontecha

Luna

et al. 2004

Lait

View full text Add to dashboard Cite

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“…The studies of van Nieuwenhove et al [80] and Luna et al [49] support that heating at a high temperature does not raise CLA levels in milk fat. Campbell et al [8] and Precht et al [64] observed losses of CLA through hightemperature-short-time pasteurisation or more severe heat treatment up to 200 °C. A more recent study on processed cheese applying the processing temperature schemes 90°C-instantaneous combined with 70°C-30 min or 139°C-2.4 s combined with 85°C-45 min could not detect significant changes in CLA levels throughout the production process and did not modify the isomer profile.…”

Section: Heating and Processed Cheesementioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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“…The exposure of milk to moderate heating temperatures (up to 200 °C) had no effect on the rumenic acid content. Only heating milk at 225 °C for 15 min decreased the 9c11t-C18:2 content from 1.7% to 1.1% of total fatty acids [18].…”

Section: Effect Of Cooking and Grillingmentioning

confidence: 99%

Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation

Chamba

Chardigny

Gnädig

et al. 2006

Lait

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-Conjugated linoleic acid (CLA), and especially rumenic acid, are isomers of linoleic acid which have a great potential in human nutrition for their beneficial properties. The most important sources of natural CLA are milk and dairy products such as cheese. This study was delineated to assess the effects of sampling according to the cheese wheel, the seasonal and regional influence on CLA content in French Emmental cheese and, finally, the effects of culinary preparation of three different dishes (gratin, béchamel sauce and cheese fondue) and processed cheese. The rumenic acid content of Emmental cheese varied between 0.6% and 1.5% of total fatty acids according to the season and region of production, and appeared homogeneous through the cheese wheel. The culinary utilization and processing did not change the rumenic acid content of Emmental cheese.

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Influence of the heating temperature on the fat composition of milk fat with emphasis oncis-/trans-isomerization

Cited by 33 publications

References 16 publications

Quantitative characterization of unsaturated and trans fatty acids in ewe’s milk fat

Quantitative characterization of unsaturated and trans fatty acids in ewe’s milk fat

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation

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