Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration
Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration using multivariate analysis. Analysis of FA and sterols was performed using gas chromatography with flame ionization detection and gas chromatography with mass-spectrometric detection, respectively. Cluster analysis of FA profiles revealed 3 types of milk samples: (1) samples containing a higher proportion of short-chain FA, (2) samples containing a higher proportion of long-chain FA, and (3) samples with significant amounts of C18 FA. Analysis of sterols showed that samples included (1) milk fat containing 100% cholesterol, sometimes with traces of phytosterols, (2) milk fat with high proportions of β-sitosterol and campesterol, and (3) milk fat containing high proportions of brassicasterol. We found significant relationships between FA profiles and sterol profiles. The profiles were compared with vegetable oil patterns reported in the literature. More than 50% of the samples appeared to be counterfeited. We conclude that identification of adulteration in milk can be based solely on determination of sterol patterns.
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Subjects: | Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, E21 - Agro-industrie, lait, adultération des aliments, acide gras, stérol, pasteurisation, http://aims.fao.org/aos/agrovoc/c_4826, http://aims.fao.org/aos/agrovoc/c_10958, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_14586, http://aims.fao.org/aos/agrovoc/c_5623, http://aims.fao.org/aos/agrovoc/c_37864, |
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dig-cirad-fr-5935442024-01-29T02:18:02Z http://agritrop.cirad.fr/593544/ http://agritrop.cirad.fr/593544/ Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration. Nurseitova Moldir, Amutova F.B., Zhakupbekova A.A., Omarova A.S., Kondybayev A.B., Bayandy G.A., Akhmetsadykov Nourlan, Faye Bernard, Konuspayeva Gaukhar. 2019. Journal of Dairy Science, 102 (9) : 7723-7733.https://doi.org/10.3168/jds.2018-15620 <https://doi.org/10.3168/jds.2018-15620> Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration Nurseitova, Moldir Amutova, F.B. Zhakupbekova, A.A. Omarova, A.S. Kondybayev, A.B. Bayandy, G.A. Akhmetsadykov, Nourlan Faye, Bernard Konuspayeva, Gaukhar eng 2019 Journal of Dairy Science Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires E21 - Agro-industrie lait adultération des aliments acide gras stérol pasteurisation http://aims.fao.org/aos/agrovoc/c_4826 http://aims.fao.org/aos/agrovoc/c_10958 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_14586 http://aims.fao.org/aos/agrovoc/c_5623 Asie centrale http://aims.fao.org/aos/agrovoc/c_37864 Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration using multivariate analysis. Analysis of FA and sterols was performed using gas chromatography with flame ionization detection and gas chromatography with mass-spectrometric detection, respectively. Cluster analysis of FA profiles revealed 3 types of milk samples: (1) samples containing a higher proportion of short-chain FA, (2) samples containing a higher proportion of long-chain FA, and (3) samples with significant amounts of C18 FA. Analysis of sterols showed that samples included (1) milk fat containing 100% cholesterol, sometimes with traces of phytosterols, (2) milk fat with high proportions of β-sitosterol and campesterol, and (3) milk fat containing high proportions of brassicasterol. We found significant relationships between FA profiles and sterol profiles. The profiles were compared with vegetable oil patterns reported in the literature. More than 50% of the samples appeared to be counterfeited. We conclude that identification of adulteration in milk can be based solely on determination of sterol patterns. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/593544/1/593544.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.3168/jds.2018-15620 10.3168/jds.2018-15620 info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2018-15620 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.3168/jds.2018-15620 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires E21 - Agro-industrie lait adultération des aliments acide gras stérol pasteurisation http://aims.fao.org/aos/agrovoc/c_4826 http://aims.fao.org/aos/agrovoc/c_10958 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_14586 http://aims.fao.org/aos/agrovoc/c_5623 http://aims.fao.org/aos/agrovoc/c_37864 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires E21 - Agro-industrie lait adultération des aliments acide gras stérol pasteurisation http://aims.fao.org/aos/agrovoc/c_4826 http://aims.fao.org/aos/agrovoc/c_10958 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_14586 http://aims.fao.org/aos/agrovoc/c_5623 http://aims.fao.org/aos/agrovoc/c_37864 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires E21 - Agro-industrie lait adultération des aliments acide gras stérol pasteurisation http://aims.fao.org/aos/agrovoc/c_4826 http://aims.fao.org/aos/agrovoc/c_10958 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_14586 http://aims.fao.org/aos/agrovoc/c_5623 http://aims.fao.org/aos/agrovoc/c_37864 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires E21 - Agro-industrie lait adultération des aliments acide gras stérol pasteurisation http://aims.fao.org/aos/agrovoc/c_4826 http://aims.fao.org/aos/agrovoc/c_10958 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_14586 http://aims.fao.org/aos/agrovoc/c_5623 http://aims.fao.org/aos/agrovoc/c_37864 Nurseitova, Moldir Amutova, F.B. Zhakupbekova, A.A. Omarova, A.S. Kondybayev, A.B. Bayandy, G.A. Akhmetsadykov, Nourlan Faye, Bernard Konuspayeva, Gaukhar Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
description |
Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration using multivariate analysis. Analysis of FA and sterols was performed using gas chromatography with flame ionization detection and gas chromatography with mass-spectrometric detection, respectively. Cluster analysis of FA profiles revealed 3 types of milk samples: (1) samples containing a higher proportion of short-chain FA, (2) samples containing a higher proportion of long-chain FA, and (3) samples with significant amounts of C18 FA. Analysis of sterols showed that samples included (1) milk fat containing 100% cholesterol, sometimes with traces of phytosterols, (2) milk fat with high proportions of β-sitosterol and campesterol, and (3) milk fat containing high proportions of brassicasterol. We found significant relationships between FA profiles and sterol profiles. The profiles were compared with vegetable oil patterns reported in the literature. More than 50% of the samples appeared to be counterfeited. We conclude that identification of adulteration in milk can be based solely on determination of sterol patterns. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires E21 - Agro-industrie lait adultération des aliments acide gras stérol pasteurisation http://aims.fao.org/aos/agrovoc/c_4826 http://aims.fao.org/aos/agrovoc/c_10958 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_14586 http://aims.fao.org/aos/agrovoc/c_5623 http://aims.fao.org/aos/agrovoc/c_37864 |
author |
Nurseitova, Moldir Amutova, F.B. Zhakupbekova, A.A. Omarova, A.S. Kondybayev, A.B. Bayandy, G.A. Akhmetsadykov, Nourlan Faye, Bernard Konuspayeva, Gaukhar |
author_facet |
Nurseitova, Moldir Amutova, F.B. Zhakupbekova, A.A. Omarova, A.S. Kondybayev, A.B. Bayandy, G.A. Akhmetsadykov, Nourlan Faye, Bernard Konuspayeva, Gaukhar |
author_sort |
Nurseitova, Moldir |
title |
Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
title_short |
Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
title_full |
Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
title_fullStr |
Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
title_full_unstemmed |
Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
title_sort |
comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration |
url |
http://agritrop.cirad.fr/593544/ http://agritrop.cirad.fr/593544/1/593544.pdf |
work_keys_str_mv |
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