Detection of Non-Milk Fat Adulteration of Labaneh Products in Jordanian Markets on the Basis of Fatty Acids Profiles Content by GC.
Abstract
Dairy products containing milk fat as a major component play an important role in economic, functional and chemical properties of dairy products in addition to retaining nutrients and essential fatty acids (FAs). With the increased demand for dairy products, dairy fat has become a frequent target of economic fraud, often being substituted for vegetable oils or animal fats with less value In this review, we analyzed 16 samples and used gas chromatography method to differentiate milk fat by FAs profile . Gas chromatography was used to evaluate the concentration of FAs and fatty acids in all samples, including the control sample. The findings revealed a remarkable correlation between oleic acid (C18:1n9c), linoleic acid (C18:2n6c), palmitic acid (C16:0), stearic acid (C18:0), and cholesterol, and as the level of adulteration between In the purified control sample In contrast to the low levels of oleic acid (C18:1n9c), linoleic acid (C18:2n6c), and stearic acid (C18:0) expressed when compared with composite samples, pure control sample showed higher levels cholesterol and palmitic acid (C16:0) than some composite samples. Consequently, we propose that oleic acid (C18:1n9c), linoleic acid (C18:2n6c), palmitic acid (C16:0), stearic acid (C18:0), and fatty acids are relevant and identifying markers in milk fat Rapidly digested by gas chromatography that can act as biomarkers.
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