scholarly journals Detection of adulteration in market ghee using FT-IR Spectroscopy

2021 ◽  
Vol 9 (12) ◽  
pp. 258-263
Author(s):  
Priya Subramanian Kalaimani
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Long Chain Fatty Acids ◽  
Trans Fats ◽  
Milk Fat Globule ◽  
Health Related ◽  
Ft Ir ◽  
Fat Globule ◽  
Ft Ir Spectroscopy ◽  
The Ideal

Abstract: Dairy ghee is a prominent synergistic fat product that is comprised of various health benefiting compounds such as milk fat globule membrane, conjugated linoleic acid, and short-chain free fatty acids. It emanates numerous beneficial actions on human heath are anticancer, antidiabetic, anticholesterolemic, antimicrobial, antioxidant, antiatherogenic and anitadipogenic properties. In order to increase the quantity for marketing purposes, ghee is adulterated with low quality fats. These adulterated low quality fats have long-chain fatty acids and trans-fats which causes cardiac diseases, obesity and renal dysfunction. Hence, the present study aimed to detect the adulterant in ghee by Fourier transform infrared spectroscopy method. It also shows the quantitative increase of adulterated animal body fat with ghee. The peak C=C increases with the raise of alkene concentration. The N-H bend peak, which represents amines, determines the trans-fat adulteration, causes health-related issues. Thus, FT-IR technique proved the ideal tools for detecting and estimating the degree of ghee adulteration. Keywords: FT-IR, Ghee, Adulteration, Commercial brands, Beef fat.

scholarly journals A novel FADS2 isoform identified in human milk fat globule suppresses FADS2 mediated Δ6-desaturation of omega-3 fatty acids

2018 ◽  
Vol 138 ◽  
pp. 52-59 ◽  
Author(s):  
Kumar S.D. Kothapalli ◽  
Hui Gyu Park ◽  
Xiaoxian Guo ◽  
Xuepeng Sun ◽  
James Zou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Milk ◽  
Milk Fat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Human Milk Fat

scholarly journals Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

2006 ◽  
Vol 89 (3) ◽  
pp. 1004-1009 ◽  
Author(s):  
L. Wiking ◽  
J.H. Nielsen ◽  
A.-K. Båvius ◽  
A. Edvardsson ◽  
K. Svennersten-Sjaunja
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

trans-C18:1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes

2008 ◽  
Vol 56 (20) ◽  
pp. 9374-9382 ◽  
Author(s):  
Valerie Briard-Bion ◽  
Pierre Juaneda ◽  
Romain Richoux ◽  
Elisabeth Guichard ◽  
Christelle Lopez
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Milk Fat Globule ◽  
Fat Globule

Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment

2020 ◽  
Vol 73 (4) ◽  
pp. 667-673
Author(s):  
Dima Atehli ◽  
Jianming Wang ◽  
Jinghua Yu ◽  
Fatma Ali ◽  
Yi Wang
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Effects of supplemental dietary fatty acids on milk yield and fatty acid composition in high and medium yielding cows

2008 ◽  
Vol 75 (2) ◽  
pp. 142-152 ◽  
Author(s):  
Martin Riis Weisbjerg ◽  
Lars Wiking ◽  
Niels Bastian Kristensen ◽  
Peter Lund
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Yield ◽  
Milk Fat ◽  
Dry Matter ◽  
Latin Squares ◽  
Dietary Fatty Acids ◽  
Production Level ◽  
Milk Fat Globule ◽  
Fat Globule

The present study tested the hypothesis that supplemental dietary fatty acids (FA) affect the energy corrected milk yield in proportion to the milk production level of dairy cows, and increase both long chain FA proportion of milk FA and milk fat globule diameter. Sixteen Danish Holstein cows were divided into four 4×4 Latin squares with two squares of medium yielding cows (32·2 kg energy corrected milk (ECM)/d; 158 days in milk (DIM)) and two squares of high yielding cows (40·0 kg ECM/d; 74 DIM). Experimental length was 12 weeks, with three weeks for each of the four periods. The four treatments were no supplementation (17 g FA/kg dry matter (DM)) and three diets with supplemented FA (29, 40, and 52 g total FA/kg DM, respectively) obtained by substituting barley with Palm Fatty Acid Distillate (PFAD) fat. Diets were offered as total mixed rations with 63% grass/clover silage (DM basis). Dry matter intake decreased with increasing FA supplementation, but net energy intake was not affected. The general linear responses to 10 g/kg DM increase in FA level were 1·1 kg ECM (P<0·0001), 0·061 kg milk fat (P<0·0001), 0·012 kg milk protein (P=0·09) and 0·052 kg lactose (P=0·0002) per day, and linear responses in milk composition were 0·39 g fat (P=0·07), −0·71 g protein (P<0·0001) and 0·05 g lactose (P=0·3) per kg milk, and 0·092 μm (P<0·0001) in milk fat average globule diameter. Fatty acid supplementation decreased short- and medium-chain FA and C16:0 and increased C18:1 proportions of total FA in milk. Supplemental dietary FA increased ECM yield but not in proportion to production level as anticipated, and increased average FA chain length and milk fat globule diameter.

Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane

2010 ◽  
Vol 120 (2) ◽  
pp. 544-551 ◽  
Author(s):  
Olivia Ménard ◽  
Sarfraz Ahmad ◽  
Florence Rousseau ◽  
Valérie Briard-Bion ◽  
Frédéric Gaucheron ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Zeta Potential ◽  
Milk Fat ◽  
Cow Milk ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Total Fatty Acids ◽  
Fat Globule

scholarly journals Digestion and Absorption of Milk Phospholipids in Newborns and Adults

2021 ◽  
Vol 8 ◽  
Author(s):  
Åke Nilsson ◽  
Rui-Dong Duan ◽  
Lena Ohlsson
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Biological Effects ◽  
Cholesterol Absorption ◽  
Polar Lipids ◽  
Metabolic Effects ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Milk polar lipids provide choline, ethanolamine, and polyunsaturated fatty acids, which are needed for the growth and plasticity of the tissues in a suckling child. They may also inhibit cholesterol absorption by interacting with cholesterol during micelle formation. They may also have beneficial luminal, mucosal, and metabolic effects in both the neonate and the adult. The milk fat globule membrane contains large proportions of sphingomyelin (SM), phosphatidylcholine (PC), and phosphatidylethanolamine (PE), and some phosphatidylserine (PS), phosphatidylinositol (PI), and glycosphingolipids. Large-scale technical procedures are available for the enrichment of milk fat globule membrane (MFGM) in milk replacement formulations and food additives. Pancreatic phospholipase A2 (PLA2) and mucosal phospholipase B digest glycero-phospholipids in the adult. In the neonate, where these enzymes may be poorly expressed, pancreatic lipase-related protein 2 probably has a more important role. Mucosal alkaline SM-ase and ceramidase catalyze the digestion of SM in both the neonate and the adult. In the mucosa, the sphingosine is converted into sphingosine-1-phosphate, which is both an intermediate in the conversion to palmitic acid and a signaling molecule. This reaction sequence also generates ethanolamine. Here, we summarize the pathways by which digestion and absorption may be linked to the biological effects of milk polar lipids. In addition to the inhibition of cholesterol absorption and the generation of lipid signals in the gut, the utilization of absorbed choline and ethanolamine for mucosal and hepatic phospholipid synthesis and the acylation of absorbed lyso-PC with polyunsaturated fatty acids to chylomicron and mucosal phospholipids are important.

scholarly journals Evolution of milk composition, milk fat globule size, and free fatty acids during milking of dairy cows

2020 ◽  
Vol 1 (2) ◽  
pp. 50-54
Author(s):  
C. Hurtaud ◽  
M. Dutreuil ◽  
E. Vanbergue ◽  
J. Guinard-Flament ◽  
L. Herve ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Dairy Cows ◽  
Milk Fat ◽  
Milk Composition ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule
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