Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography

Asmaa H M Moneeb, Ahmed R A Hammam, Abdelfatah K A Ahmed, Mahmoud E Ahmed, Khalid A Alsaleem, Asmaa H M Moneeb, Ahmed R A Hammam, Abdelfatah K A Ahmed, Mahmoud E Ahmed, Khalid A Alsaleem

Abstract

Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences (p > .05) were detected in the fat content and fatty acids content as a percentage of total fat (FA%TF) extracted using both methods. No differences (p > .05) were detected in some saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs) extracted from both methods, such as C11:0 (undecylic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C14:1 (myristoleic acid), and C16:1 (palmitoleic acid). However, the majority of SFAs were different (p < .05) in Mojonnier method as compared to Bligh and Dyer method and vice versa for USFAs. The short (6.54% vs. 5.95%) and medium (21.86% vs. 20.73%) chains FAs determined by GC were high in Mojonnier fat as compared to Bligh and Dyer fat, while the long-chain FAs were higher in the last (66.61%) relative to Mojonnier fat (65.51%). This study found that Mojonneir method has resulted in fewer errors. In contrast, the Bligh and Dyer extraction method has more experimental error, which led to decreasing the total fat, as well as was not able to detect C9:0.

Keywords: fat extraction; gas chromatography; method validation; milk fat; milk fat yield; milk fatty acid composition.

Conflict of interest statement

The authors have no conflict of interest to declare.

© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

Figures

FIGURE 1
FIGURE 1
Gas chromatography (GC) system: (1) gas cylinder, (2) sample injection, (3) column oven, (4) column, (5) detector, and (6) data processing
FIGURE 2
FIGURE 2
The saturated fatty acids (SFAs) in milk fat separated using Bligh and Dyer and Mojonnier methods and determined by gas chromatography (GC)
FIGURE 3
FIGURE 3
The unsaturated fatty acids (USFAs) in milk fat separated using Bligh and Dyer and Mojonnier methods and determined by gas chromatography (GC)

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