scholarly journals A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2158
Author(s):  
Ibrahim A. Bakry ◽  
Lan Yang ◽  
Mohamed A. Farag ◽  
Sameh A. Korma ◽  
Ibrahim Khalifa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Comprehensive Review ◽  
Milk Fat Globules ◽  
Health Promoting ◽  
Nutritional Benefits

Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.

Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

2018 ◽  
pp. 413
Author(s):  
Amel Meribai ◽  
Fawzi Rostane Meklati ◽  
Amel Kouidri ◽  
Abdelouahab Nouani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Camel Milk ◽  
Cow Milk ◽  
Hygienic Quality

The objective of this work was to investigate the fatty acid composition and assess hygienic quality of the Algerian camel milk from Targui breed, then to compare obtained results with cow milk in local rearing conditions. Sampling was performed over three months at a rate of one sample per month. The physicochemical analyzes carried out revealed that the Targui camel milk had averages values of 6.33 ± 0.15 for the pH, acidity equal to 18.50 ± 0.02 °D, and 1030.40 ± 1.08 for density. The total dry extract and the fat levels were lower than those of cow milk. In addition, results of fatty acid profile analysis from camel milk revealed a relatively low level of saturated fatty acids (SFAs) compared to cow milk, palmitic acid (C16:0) being the predominant fatty acid in both milks. The content of unsaturated fatty acids (UFAs) was significantly higher in camel milk fat compared with cow milk, with higher total monounsaturated fatty acids (MUFAs) rate in camel milk. Oleic acid (C18:1 n9) was in the same proportions, and the most abundant unsaturated fatty acid in both species. However, no significantly difference was observed between PUFAs levels of camel and cow milk. Linoleic acid (C18:2 n6) was the most represented polyunsaturated fatty acid in both milks with similar proportions. In contrast, the content of α-linolenic acid (C18:3 n3) was significantly (p<0.001) higher in cow milk than in camel one.

scholarly journals Fatty acids composition of selected mammals’ milk

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Renata Pietrzak-Fiecko ◽  
Anna Malwina Kamelska-Sadowska
Keyword(s):  
Fatty Acids ◽  
Human Milk ◽  
Milk Fat ◽  
The Body ◽  
Cow Milk ◽  
Eastern Region ◽  
Fatty Acids Composition ◽  
Small Individual ◽  
Health Promoting ◽  
Human Milk Fat

AbstractOne of main nutritional components in milk are fat. Fats are the main source of energy used by the body. The most important components are fatty acids (FA), which have important biological functions e.g. anti-inflammatory, anti-atherosclerotic, reducing blood pressure. What is more, milk fat in human diet shows health-promoting properties (1, 2). The aim of this study was to compare the fatty acids composition in selected mammals’ milk. A total of 84 milk samples of cow (Holstein-Frisian breed, n = 20), mare (Polish cold-blooded horse, n = 20); sheep (Kamieniecka breed, n = 12), goat (White goat breed, n = 12) were collected from small individual farms located in the north-eastern region of Poland. The samples of human milk (n = 20) were collected from women aged: 21–37, in the 2nd-4th month of lactation.The fatty acid composition was determined after the acids were transformed into methyl esters according to the IDF Standard method and gas chromatography using a Hewlett-Packard 6890 gas chromatograph with flame ionization detector. The average share of saturated FA (ΣSFA) in sheep, goat and cow milk fat were 77.5%, 75.5% and 67.7%, respectively, while in human and mare milk fat this value was about 47.0% ΣSFA. Human milk fat was characterized with the highest share of monounsaturated FA (ΣMUFA) 43.6%, while in the fat of other mammals this value was from 19.0 to 31.0%. The highest share of polyunsaturated FA (ΣPUFA; 22.0%) was found in mare milk. In human milk fat the value of ΣPUFA were higher (10%), than in milk of other mammals (3–5%). The lowest value of ΣSFA was observed in human and mare milk which could influence its health-promoting properties. The high share of other essential unsaturated FA indicates high dietary value of human milk. The share of fatty acids in mare milk similar to that in human milk makes it the most suitable in human nutrition.

scholarly journals Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

2020 ◽  
pp. 1-9
Author(s):  
Magdy Mohamed Ismail ◽  
Magdy Mohamed Ismail ◽  
Mohamed Abdou Mousa ◽  
Mohamed Ismail Abou-Dobara ◽  
Nawal Mohamed Refat
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Omega 3 ◽  
Milk Mixture ◽  
Chain Fatty Acids

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

scholarly journals Nutritional and energetic value of hard cheese

2018 ◽  
Vol 34 (2) ◽  
pp. 217-227
Author(s):  
Anka Popovic-Vranjes ◽  
Snezana Paskas ◽  
Marija Jevtic ◽  
Anka Kasalica ◽  
Branislava Belic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Essential Amino Acids ◽  
Cow Milk ◽  
Mean Values ◽  
Microbiological Parameters ◽  
Hard Cheese

Insufficient intake of dairy product, especially of hard cheese, in Serbia is a nutritional problem of concern. It is caused not only by income but also with low commercial availability of the product and consumer knowledge and preferences. This study assesses nutritional and microbiological parameters of hard cheese made from pasteurized cow milk. Standard chemical analyzes were performed and cheese were analyzed on the 1st, 30th and 60th days of ripening. The following microbiological indicators were monitored: Listeria monocytogenes, coagulase-positive Staphylococci, Escherichia coli and Enterobacteriaceae. Furthermore, ripened cheeses were analyzed on amino and fatty acid profile. All cheese samples presented satisfactory microbiological and nutritional characteristics for most of the assessed parameters. Ripened cheese contained on the average 29.08% milk fat, 25.29% proteins, 0.98% lactose and pH value was 5.23. The fat content on dry matter basis (FDM) and moisture in non fat substance (MNFS) were 49.11% and 55.84 %, respectively. The energy value of cheeses amounted to 366.80 kcal /1523.22 kJ. Mean values of fatty acids content (g/100 g) showed that cheese most contained saturated fatty acids, following with monounsaturated and polyunsaturated fatty acids: 66.92%, 30.13% and 2.95%, respectively. The most common essential amino acids were leucine, lysine and isoleucine. This paper confirms that hard cheese is an important source of valuable nutrients and energy and should possess priority in human diet.

scholarly journals The Study of Variation in Fatty Acids Composition for Animal Fats

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Flavia POP ◽  
Cornel LASLO
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Animal Fats ◽  
Poultry Fat

In this article the chemical composition of 2 types of animal fats (cow milk fat and poultry fat) following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For milk fat was determined the following chemical composition: saturated fatty acids 68.35%, monounsaturated fatty acids 29.25%, polyunsaturated fatty acids 2.4%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased to 70.41%, monounsaturated fatty acids content decreased to 28.23%, and polyunsaturated fatty acids content decreased to 1.35% due to oxidation process when decreased the degree of unsaturation due to unsaturated fatty acids oxidation. In the case of poultry fat there was also an increase of saturated fatty acids (30.71%) and a decrease for monounsaturated (43.47%) and polyunsaturated (24.81%) fatty acids content.

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 Composition in fatty acids of mature milk of nursing mothers

2019 ◽  
Vol 19 (4) ◽  
pp. 817-825
Author(s):  
Ronilson Ferreira Freitas ◽  
Mariana de Souza Macedo ◽  
Angelina do Carmo Lessa ◽  
Vany Perpétua Ferraz ◽  
Nayanne Oliveira Soares ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Breast Milk ◽  
Nutrition Education ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Mature Milk ◽  
Cross Sectional ◽  
Nursing Mothers

Abstract Objectives: to determine the fatty acid composition of mature milk of nursing mothers and its distribution according to some maternal variables. Methods: this is a cross-sectional observational epidemiological study based on the eva-luation of the fatty acid profile of mature human milk. Samples of mature breast milk were taken from 106 nursing mothers, by manual milking and who were after the 5th postpartum week. The milk fat extraction was carried out by using the Bligh and Dyer method and methy-lated with 0.25 mol/L sodium methoxide in methanol diethyl ether. The fatty acid of the milk profile was determined by a Gas Chromatograph equipped with a flame ionization detector. Results: among the saturated fatty acids, the highest values were observed for palmitic (C16:0), stearic (C18:0), myristic (C14:0) and lauric (C12:0) fatty acids, respectively. Among the monounsaturated fatty acids, there was a higher contribution of oleic (C18:1) and palmi-toleic (C16:1) fatty acids, respectively. The total essential fatty acids (linoleic and α-linolenic) was 14.94%. Conclusions: a low content of essential fatty acids in the breast milk of the nursing mothers was observed in the present study, which are important for infant growth and deve-lopment. We suggest the need to implement nutrition education strategies aimed for pregnant women and nursing mothers who should be advised to eat healthier foods.

scholarly journals Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2108
Author(s):  
Anna Milczarek ◽  
Alina Janocha ◽  
Grażyna Niedziałek ◽  
Michalina Zowczak-Romanowicz ◽  
Elżbieta Horoszewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Roe Deer ◽  
Energy Content ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Fat Content ◽  
Energy Value ◽  
Health Promoting

The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.

scholarly journals Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1111
Author(s):  
Maria P. Mollica ◽  
Giovanna Trinchese ◽  
Fabiano Cimmino ◽  
Eduardo Penna ◽  
Gina Cavaliere ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Milk Fat ◽  
Animal Species ◽  
Essential Fatty Acids ◽  
In Vivo Studies ◽  
Omega 3 ◽  
Milk Fatty Acids ◽  
Brain Functions ◽  
The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

scholarly journals Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil

2017 ◽  
Vol 9 (12) ◽  
pp. 352
Author(s):  
Bernardo M. Linhares ◽  
Ana Marcia D. C. Costa ◽  
Herliana D. F. Abreu ◽  
Ana Cristina G. Reis de Melo ◽  
Pedro R. E. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Profile ◽  
High Concentrations ◽  
Astrocaryum Aculeatum ◽  
Air Circulation ◽  
Acid Index

The species Astrocaryum aculeatum (Arecaceae) is known in the Brazilian Amazon as tucumã, whose fruit is much appreciated by the population of the region, where its pulp, oleaginous, is the most consumed. Thus, the aim of this work was to perform a profile of fatty acids by GC-FID and minerals by ICP-OES of the oil of the pulp of the tucumã (A. aculeatum), as well as their physicochemical properties by 1H NMR. The fruits were collected in Alto Alegre city, Roraima, Brazil. These were taken to the laboratory, sanitized and removing your pulp, submitted to the oven with air circulation at 50 °C for 72 h, the dried pulps were milled and sieved between 20-40 mesh. The pulp oil extraction was realized in Soxhlet with hexane for 6 hours (yield of 54.7%). Were identified a total of 10 fatty acids, of these 23.8% are saturated fatty acids and 76.2% are unsaturated fatty acids: palmitic acid (10.4%), stearic acid (4.9%), oleic acid (64.2%), linoleic acid (11%) and linolenic acid (1%). The physicochemical properties have a pulp oil acid index of 0.31 mg KOH g-1, saponification of 190.39 mg KOH g-1, iodine index of 85.97 mg g-1. Minerals such as in their available forms K (70.05 mg L-1) Na (30.30 mg L-1), Ca (20.13 mg L-1) and P (20.07 mg L-1) were observed in high concentrations. The Amazon tucumã is an oleaginous that deserves our attention because it is composed of essential fatty acids that are beneficial to the human health.

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