Les Acides Gras Trans Du Beurre. Ii. — Contribution a l'ÉTUDE De Leur Origine

Kuzdzal-Savoie, S.; Raymond, J. Rodgers; Kuzdzal, W.; Petit, J.

doi:10.1051/rnd:19660305

Cited by 11 publications

(4 citation statements)

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“…Similarly, Parodi & Dunstan (1971) did not find any correlation between these acids in Australian milk fat. However, a high correlation between irans-unsaturation and C 18:1 content has been reported by Northern Hemisphere workers (Galoppini & Lotti, 1965;Kuzdzal-Savoie et al 1966).…”

Section: Discussionmentioning

confidence: 84%

Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition

Gray¹

1973

Journal of Dairy Research

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SummaryThe fatty-acid composition of 17 samples of New Zealand milk fat obtained throughout one dairy season is reported.The weight percentage of butyric (C4:0) acid was significantly correlated with that of caproic (C6:0) acid and that of caprylic (C8:0) acid. Percentages of C6:0and C8:0showed a highly significant correlation with each other and with weight percentages of capric (C10:0) and lauric (C12:0) acids.There was a highly significant negative correlation between palmitic (C16:0) and stearic (C18:0) acids and between C4:0and C16:0acids. Oleic (C18:1) acid showed significant negative correlations with C8:0, C10:0, C12:0, myristic (C14:0) and C16:0acids.

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Section: Discussionmentioning

confidence: 84%

Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid composition

Gray¹

1973

Journal of Dairy Research

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“…Some regional variations do occur. Fresh grass lipids contain a high proportion of 18:3n-3 acid (mainly esterified to glycolipids and phospholipids) (34), an excellent substrate for biohydrogenation by rumen microorganisms (35). The result of this hydrogenation mechanism is the formation of stearic acid, which is desaturated by the animal to oleic acid, and the formation of intermediate trans-18:1 acids (mainly vaccenic acid).…”

Section: Between-sample Variations Of Individual Fatty Acids a Cu-mentioning

confidence: 99%

Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis ontrans‐18:1 acids. Application to the study of seasonal variations in french butters

Wolff¹,

Bayard²,

Fabien³

1995

J Americ Oil Chem Soc

184

119

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The successive steps of an integrated analytical procedure aimed at the accurate determination of butterfat fatty acid composition, including trans-18:1 acid content and profile, have been carefully checked. This sequential procedure includes: dispersion of a portion of butter in hexane/isopropanol (2:1, vol/vol) with anhydrous Na2SO4, filtration of aliquots of the suspension through a microfiltration unit, subsequent preparation of fatty acid isopropyl esters (FAIPE) with H2SO 4 as a catalyst, and analysis of total FAIPE by capillary gas-liquid chromatography (GLC). Isolation of trans-18:1 isomers was by silver-ion thin-layer chromatography (Ag-TLC), followed by extraction from the gel of combined saturated and trans-monoenoic acids with a biphasic solvent system. Analysis of these fractions by GLC allows the accurate quantitation of trans-18:1 acids with saturated acids (14:0, 16:0, and 18:0) as internal standards. A partial insight in the distribution of trans-18:1 isomers can be obtained by GLC on a CP Sil 88 capillary column (Chrompack, Middelburg, The Netherlands). All steps of the procedure are quite reproducible, part of the coefficients of variation (generally less than 3%, mainly limited to butyric and stearic acids) being associated with GLC analysis (injection, integration of peaks) and, to a lesser extent, to FAIPE preparation. FA1PE appear to be of greater practical interest than any other fatty acid esters, including fatty acid methyl esters (FAME), for the quantitation of short-chain fatty acids, because peak area percentages, calculated by the integrator coupled to the flame-ionization detector, are almost equal (theoretically and experimentally) to fatty acid weight percentages and do not require correction factors. With this set of procedures, we have followed in detail the seasonal variations of fatty acids in butterfat, with sixty commercial samples of French butter collected at five different periods of the year. Important variations occur around mid-April, when cows are shifted from forage and concentrates during winters spent in their stalls to fresh grass in pastures. At this period, there is a decrease of 4:0-14:0 acids and of 16:0 (-2 and -6%, respectively), while 18:0 and cis-plus trans-18:1 acids rise suddenly (2 and 5%, respectively). These modifications then progressively disappear until late fall or early winter. Other variations are of minor quantitative importance. Although influenced by the season, the

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“…Thus, it was demonstrated that intake of linolenic acid (in the form of linseed oil) by milk-producing cows, enhances the content of trans acids, of stearic acid, of conjugated, di-and trienoic acids in milk, while C 14:0, C 16:0, and odd and branched acids decrease (Kunzdzal-Savoie et al, 1966). It is known that the content of these acids depends on the types of polyunsaturated acids present in dietary lipids and on their biohydrogenation in the rumen.…”

Section: B Effects Of Dietary Conditionsmentioning

confidence: 99%