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Published on: April 17, 2018
Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometry
Duc Doan Nguyen1, Vicky Ann Solah1, Wendy Hunt1
1Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia.
Abstract:
The fatty acid composition of Western Australian commercial pasteurised milk was profiled using gas chromatography-mass spectrometry (GC-MS). A total of 31 fatty acids (FA) were identified in the milk samples. The majority of FA were medium-chain fatty acids (MCFA) with 6-13 carbon atoms and long-chain fatty acids (LCFA) with 14-20 carbon atoms. The results of principal component analysis (PCA) showed significant differences in the levels of MCFA and LCFA in the different milk samples. The levels of MCFA and LCFA ranged from 10.09 % to 12.12% and 87.88% to 89.91% of total FA, respectively. C10:0 and C12:0 were the major components of MCFA comprising 3.46% and 4.22% of total FA, while C16:0 and C18:1 (cis 9-octadecenoic acid) represented the majority of LCFA with the levels of 26.18% and 23.34% of total FA, respectively. This study provides new insight into the FA composition of Western Australian pasteurised milk and differences in FA profiles which influence human health.
