Laila Badawy Abd El-Hamid, Hayam Mohamed Abbas*, Abd El-Hamid Abo El- Hassan Asker, Jihan Mohamed Kassem, Mohamed Ibrahim Salama
Objective: Bioactive lipids play an important role in human health and there is a serious concern about the impact of the technological steps on the distribution of bioactive lipids and phospholipids between the fatty product and their by-products. So, this research is an effort to illustrate the effect of skimming and churning on bioactive lipids distribution. Thirty two individual samples of buffalo raw milk were skimmed to obtain cream and skim milk. Cream was churned to get butter and butter milk.
Methods: Fatty acids profile included butyric acid (BA), short chain fatty acids (SCFAs), conjugated linoleic acid (CLA), odd & branched chain fatty acids (OBCFAs) and trans fatty acids (TFAs) had been assayed by using GC-MS apparatus. Phospholipids (PLs) fractions were determined using 31P-NMR technique.
Results: Data detected that buffalo cream samples had higher content of BA (1.27%) than skim milk (1.07%). While, butter milk samples contained higher values of BA (1.03%) than butter samples (0.98%). On the other hand, obtained results, manifested that cream sample had higher values of conjugated diene and triene acids (0.7775 and 0.1675%) than skim milk sample (0.7027 and 0.0933%), respectively. At the same time, butter contained higher contents of total OBCFAs than butter milk. Their average values were
10.90% for butter whilst they were 5.53% for butter milk, respectively. With respect to phospholipids, it was found that cream had higher contents of PE phosphatidylethanolamine, SM sphingomyelin and PG than skim milk. Their average values were 37.6, 29.7 and 3.1% versus 31.7, 20.7 and 2.6% of total PLs, in the same order. On contrary, skim milk had higher values of PC Phosphatidylcholine, PS and PI than cream,
where their average values were 25.3, 10.3 and 9.4% versus 13.6, 7.2 and 8.8%, of total PLs respectively. It could be observed that butter milk was higher in Phosphatidylcholine (PC), phosphatidylethanolamine (PE), and sphingomyelin (SM) as compared to butter (37.3, 32.5 and 18.2% versus 22.4, 29.3 and 17.1% of total PLs) in the same order.
Conclusion: The technological steps lead to remarkble differences in the distribution of bioactive lipids in both cream and butter and their by-products. Each product could be consumed to prevent or treat from specific diseases.
