Characteristics and fatty acid composition of milk fat from Saudi Aradi goat
DOI:
https://doi.org/10.3989/gya.0233151Keywords:
Fatty acids, Goat milk fat, Physicochemical properties, Thermal analysisAbstract
Goat milk is the second most prevalent edible milk in Saudi Arabia and is one of the most prominently produced milks in the world. Few studies have focused on the physicochemical properties of goat milk fat (GMF). Samples of Saudi Aradi goat milk were obtained during the spring dairy season to determine the physicochemical characteristics and fatty acid composition of the GMF. The physicochemical properties of Saudi Aradi GMF were as follows: iodine value, 23.2 g of I2·100 g−1 of fat; saponification value, 213.2 mg KOH·g−1 of fat; refractive index (25 °C), 1.4583; unsaponifiable matter, 0.54%; acidity, 0.52%; and peroxide value, 2.07 meq O2·kg−1 of fat. α-Tocopherol was the major tocol (70.9%), followed by β-tocopherol (22.02%). GMF had significant contents of polyunsaturated fatty acid (FA) (6.16%), conjugated linolenic acid (0.36%), saturated FA (67.04%) and branched FA (1.98%). The thermal profiles of the Saudi Aradi GMF samples were examined using a thermal gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Saudi Aradi GMF showed some absorbance in the UV-C range. This study demonstrated that the milk fat from the Saudi goat has physically and chemically favorable properties, as well as good nutritional properties, as a source of essential fatty acids and fat-soluble vitamin E.
Downloads
References
Abd El-Aziz M, Kholif SM, Morsy TA. 2012. Buffalo's milk composition and its fat properties as affected by feeding diet supplemented with flaxseed or fibrolytic enzymes in early lactation. Life Sci. 4, 19–25.
Alférez MJ, Barrionuevo M, López Aliaga I, Sanz-Sampelayo MR, Lisbona F, Robles JC, Campos MS. 2001. Digestive utilization of goat and cow milk fat in malabsorption syndrome. J. Dairy Res. 68, 451–461. http://dx.doi.org/10.1017/S0022029901004903 PMid:11694047
Allalout A, Krichène D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M. 2009. Characterization of virgin olive oil from Super Intensive Spanish and Greek. varieties grown in northern Tunisia. Sci. Hortic. 120, 77–83. http://dx.doi.org/10.1016/j.scienta.2008.10.006
Alonso L, Fontecha J, Lozada L, Fraga MJ, Juárez M. 1999. Fatty acid composition of caprine milk: major, branchedchain, and trans fatty acids. J. Dairy Sci. 82, 878–884. http://dx.doi.org/10.3168/jds.S0022-0302(99)75306-3
Aziz MMA, Al-Hur FS. 2013. Differentiation between three Saudi goat types using Size-free Canonical Discriminant Analysis. Emir. J. Food Agric. 25, 723–735.
Blasi F, Montesano D, De Angelis M, Maurizi A, Ventura F, Cossignani L, Simonetti MS, Damiani P. 2008. Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk. J. Food Compos. Anal. 21, 1–7. http://dx.doi.org/10.1016/j.jfca.2007.06.005
Boza J, Sanz Sampelayo MR. 1997. Aspectos nutricionales de la leche de cabra. Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental, 10, 109–139.
Cattaneo D, Dell'Orto V, Varisco G, Agazzi A, Savoini G. 2006. Enrichment in n-3 fatty acids of goat's colostrum milk by maternal fish oil supplementation. Small Ruminant Res. 64, 22–29. http://dx.doi.org/10.1016/j.smallrumres.2005.03.013
Ceballos LS, Morales ER, Adarve GT, Castro JD, Martínez LP, Sanz-Sampelayo MR. 2009. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. J. Food Compos. Anal. 22, 322–329. http://dx.doi.org/10.1016/j.jfca.2008.10.020
De Veth MJ, Griinari JM, Pfeiffer AM, Bauman DE. 2004. Effect of CLA on milk fat synthesis in dairy cows: comparison of inhibition by methyl esters and free fatty acids, and relationships among studies. Lipids, 39, 365–372. http://dx.doi.org/10.1007/s11745-004-1240-4 PMid:15357024
Elleuch M, Besbes S, Roiseux O, Blecker C, Attia H. 2007. Quality characteristics of sesame seeds and by-products. Food Chem. 103, 641–650. http://dx.doi.org/10.1016/j.foodchem.2006.09.008
Fabre A. 1997. Perspectives actuelles d'utilisation du lait de chèvre dans l'alimentation infantile. Proceedings, Colloque Intérêts Nutritionnel et Diététique du Lait de Chèvre . Inst. Nat. Rech. Agron. Publ., Paris, France, No. 81, pp. 123–126.
Fatnassi S, Nehdi I, Zarrouk H. 2009. Chemical composition and profile characteristics of Osage orange Maclura pomifera (Rafin.) Schneider seed and seed oil. Ind. Crops Prod. 29, 1–8s. http://dx.doi.org/10.1016/j.indcrop.2008.04.013
Gibon V. 2006. Fractionation of lipids for use in food. in Gunstone FD (Ed.) Modifying Lipids for Use in Food. Woodhead Publishing Ltd, Cambridge, England, pp. 201–233. http://dx.doi.org/10.1533/9781845691684.2.201
Haenlein GF. 2001. Past, present, and future perspectives of small ruminant dairy research. J. Dairy Sci. 84, 2097–2115. http://dx.doi.org/10.3168/jds.S0022-0302(01)74655-3
Henna Lu FS, Tan PP. 2009. A Comparative study of storage stability in virgin coconut oil and extra virgin olive oil upon thermal treatment. Int. Food Res. J. 16, 343–354.
ISO, 1996. Animal and vegetable fats and oils-ISO 660: Determination of acid value and acidity. International Organisation for Standardisation.
ISO, 2000. Animal and vegetable fats and oils-ISO 3596: Determination of unsaponifiable matter-method using diethyl ether extraction. International Organisation for Standardisation.
ISO, 2001. Animal and vegetable fats and oils-ISO 3960: Determination of peroxide value. International Organisation for Standardisation.
ISO, 2002. Animal and vegetable fats and oils-ISO 3657: Determination of saponification value. International Organisation for Standardisation.
ISO, 2006. Animal and vegetable fats and oils-ISO 9936: Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography. International Organisation for Standardisation.
Jandal JM. 1996. Comparative aspects of goat and sheep milk. Small Ruminant Res. 22, 177–185. http://dx.doi.org/10.1016/S0921-4488(96)00880-2
Nehdi IA, Sbihi H, Tan CP, Al-Resayes SI. 2013. Evaluation and characterisation of Citrullus colocynthis (L.) Schrad seed oil: Comparison with Helianthus annuus (sunflower) seed oil. Food Chem. 136, 348–353. http://dx.doi.org/10.1016/j.foodchem.2012.09.009 PMid:23122069
NRC, 1985. "National Research Council. Ruminant nitrogen usage". Natl. Acad. Sci. Washington, DC.
Park YW. 1994. Hypo-allergenic and therapeutic significance of goat milk. Small Ruminant Res. 14, 151–159. http://dx.doi.org/10.1016/0921-4488(94)90105-8
Park YW, Júarez M, Ramos M, Haenlein, GFW. 2007. Physicochemical characteristics of goat and sheep milk. Small Ruminant Res. 68, 88–113. http://dx.doi.org/10.1016/j.smallrumres.2006.09.013
Pfeuffer M, Schrezenemeir J. 2000. Bioactive substances in milk with properties decreasing risk of cardiovascular disease. Br. J. Nutr. 84, 155–159. http://dx.doi.org/10.1017/S0007114500002385
Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y. 2008. Composition of goat and sheep milk products: an update. Small Ruminant Res. 79, 57–72. http://dx.doi.org/10.1016/j.smallrumres.2008.07.009
Sabbah A, Hassoun S, Drouet M. 1997. L'allergie au lait de vache et sa substitution par le lait de chèvre. Proceedings, Colloque Intérêts Nutritionnel et Diététique du Lait de Chèvre. Inst. Nat. Rech. Agron. Publ., Paris, France, No. 81, pp. 111–118.
Sabariah S, Ali ARM, Chong CL. 1998. Chemical and Physical Characteristics of Cocoa Butter Substitutes, Milk Fat and Malaysian Cocoa Butter Blends. J. Am. Oil Chem. Soc. 75, 905–910.
Sabir JSM, Sabry AM, Awad NS, Alaa AM, Mutawakil MHZ. 2013. Najdi, Harri and Aradi Saudi Goat Breeds Possess Genetic Variation Required for Genetic Improvement. World Appl. Sci. J. 26, 867–872.
Shingfield KJ, Chilliard Y, Toivonen V, Kairenius P, Givens DI. 2008. Trans fatty acids and bioactive lipids in ruminant milk. In B. Zsuzsanna (Ed.), Bioactive Components of Milk. Advances in Experimental Medicine and Biology. Springer, New York, pp. 3–65. http://dx.doi.org/10.1007/978-0-387-74087-4_1 PMid:18183924
Szabo MR, Chambre D, Iditoiu C. 2012. TG/DTG/DTA for the oxidation behavior characterization of vegetable and animal fats. J. Therm. Anal. Calorim. 110, 281–285. http://dx.doi.org/10.1007/s10973-012-2253-2
Ten Grotenhuis E, van Aken GA, van Malssen KF, Schenk H. 1999. Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction. J. Am. Oil Chem. Soc. 76, 1031–1039. http://dx.doi.org/10.1007/s11746-999-0201-5
Van Aken GA, Ten Grotenhuis E, Van Langevelde AJ, Schenk H. 1999. Composition and Crystallization of Milk Fat Fractions. J. Am. Oil Chem. Soc. 76, 1323–1331. http://dx.doi.org/10.1007/s11746-999-0146-8
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
