Farklı Orijinli Anadolu Mandalarına Ait Süt Örneklerinin Bazı Fizikokimyasal Özellikleri ve Yağ Asidi Bileşimleri

Year 2023, Volume: 23 Issue: 1, 152 - 159, 01.03.2023

Zeki Gürler , Senem Guner , Tuğba Dedebaş , Teslime Ekiz Ünsal

https://doi.org/10.35414/akufemubid.1231594

Cited By: 1

Abstract

Bu çalışma, aynı çiftlikte yaşayan farklı orijinli Anadolu mandalarından toplanan süt örneklerinin fizikokimyasal özelliklerini ve yağ asidi kompozisyonunu belirlemek amacıyla yapılmıştır. Örneklerdeki yağ miktarları % 5,24 ile % 8,67 arasında değişmiştir. Manda sütü yağında en yüksek oranlara sahip yağ asitleri C16:0 (palmitik asit), C18:1 (oleik asit), C18:0 (stearik asit) ve C14:0 (miristik asit) yağ asitlerine aittir. Doymuş yağ asitlerinin (SFA) (% 62,6 ila % 67,3) manda sütü yağında, tekli doymamış yağ asitlerinden (MUFA) (%28,1 - % 32,99) ve çoklu doymamış yağ asitlerinden (PUFA) (% 3,22 -% 9,57) daha baskın olduğu bulunmuştur. Bununla birlikte, örneklerin konjuge linoleik asit içerikleri % 1,46 ile % 2,11 arasında belirlenmiş ve konjuge linoleik asit oranları benzer bulunmuştur. Menşe farkının manda sütünün fizikokimyasal özellikleri ve yağ asidi bileşimi üzerinde etkili olduğu sonucuna varılmıştır. Sonuç olarak, bu çalışmadan elde edilen verilerin Anadolu manda sütünün besinsel özellikleri hakkında bilgi edinilmesine ve ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesine katkı sağlayacağı düşünülmektedir.

Keywords

Süt yağı, Manda, Süt kompozisyonu, FAME analizi

Some Physicochemical Properties and Fatty Acid Compositions of Different Originated Anatolian Water Buffaloes Milk Samples

Abstract

This study was carried out to determine the physicochemical properties and the fatty acid composition of milk samples collected from different originated Anatolian water buffaloes living in the same farm. The fat amounts in samples were ranged between 5.24 and 8.67%. The fatty acids with the highest ratios in buffalo milk fat belonged to C16:0 (palmitic acid), C18:1 (oleic acid), C18:0 (stearic acid) and C14:0 (myristic acid). Saturated fatty acids (SFA) (62.6 to 67.3 %) were found to be more dominant in buffalo milk fat than monounsaturated fatty acids (MUFA) (28.1 to 32.99 %) and polyunsaturated fatty acids (PUFA) (3.22 to 9.57%). Conjugated linoleic acid contents of the samples were determined between 1.46 % and 2.11 %. The conjugated linoleic acid ratios of the samples were similar. It was concluded that origin difference was effective on the physicochemical properties and the fatty acid composition of buffalo milk. It is thought that the results obtained from this study will contribute to obtaining information about the nutritional properties of Anatolian buffalo milk and to improve the nutritional and technological properties of products.

Keywords

Milk fat, Water buffalo, Milk composition, FAME analysis

References

• Aganga, A.A., Amarteifio, J.O. and Nkile, N. 2002. Effect of stage of lactation on nutrient composition of tswana sheep and goat’s milk. Journal of Food Composition and Analysis, 15(5),533–543.
• Alonso, L., Fontecha, J., Lozada, L., Fraga, M.J and Juárez, M.1999. Fatty acid composition of caprine milk: major, branched-chain, and trans fatty acids”. Journal of dairy science, 82(5),878–884.
• Arumughan, C. and Narayanan, K.M. 1981. Influence of stage of lactation on the triacylglycerol composition of buffalo milk fat. Lipids, 16(3), 155–164.
• Aydın, B. and Güneşer, O. 2021. Manda sütünden elde edilen bazı ürünlerin duyusal özellikleri. Uşak
• University Journal of Science and Natural Sciences, 5(1),110-123.
• Belury, M.A. 2002. Dietary conjugated linoleic acid in health: “Physiological effects and mechanisms of action. Annual Review of Nutrition, 22, 505–531.
• Çinar, M.U, Özsoy, T., Beyzi, S.B, Kaliber, M. and Konca Y. 2019. Milk and fatty acid composition of anatolian water buffalo (Bubalus bubalis) from different provinces. Buffalo Bulletin, 38(1),107–118.
• Creamer, L.K and Macgibbon, A.K.H. 1996. Some recent advances in the basic chemistry of milk proteins and lipids. International Dairy Journal, 6(6),539–568.
• Dame, M.C., Lima, C.T.S. de., Marcondes, C.R., Ribeiro, M.E.R. and Garnero, A.D.V. 2010. Preliminary study on buffalo (Bubalus bubalis) milk production in Southern Brazil. Revista Veterinaria, 21(1), 582-584.
• Fleck, A., Hucke, S., Teipel, F., Eschborn, M., Janoschka, C., Liebmann, M., Wami, H., Korn, L., Pickert, G., Hartwig, M., Wirth, T., Herold, M., Koch, K., Falk-paulsen, M., Dobrindt, U., Kovac, S., Gross, C.C, Rosenstiel, P., Trautmann, M., Wiendl, H., Detlef Schuppan, D., Kuhlmann, T. and Klotz L. 2021. Dietary conjugated linoleic acid links reduced intestinal inflammation to amelioration of CNS autoimmunity. Brain, 144(4),1152–1166.
• Garau, V., Manis, C., Scano, P. and Caboni, P. 2021. Compositional characteristics of mediterranean buffalo milk and whey.Dairy,2(3), 469–488.
• Güner, S., Boz, Z., Yağız, Y., Topalcengiz, Z., Welt, B.A, Sarnoski, P., Simonne, A., Kristinsson, H.G. and Marshall, M.R. 2021. Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon (Salmo salar).Packaging Technology and Science, 34(6),371–382.
• Gürler, Z., Karadaş, E., Kozan, E., Çelik, H.A, Birdane, F.M, Kara, R. and Acaröz, U. 2021. Investigation of effect of somatic cell count and seasons on buffalo milk. Kocatepe Veterinary Journal, 14(2), 268–273.
• Gürsoy, O., Fakı, R., Kocatürk, K., Esgin, G. and Yılmaz, Y. 2021. Fatty acid composition and conjugated linoleic acid content of cheeses produced with goat milk. Pamukkale University Journal of Engineering Sciences, 27(7), 835-841.
• Han, X., Lee, F.L., Zhang, L., and Guo, M.R. 2012. Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development. Functional Foods in Health and Disease, 2(4), 86–106.
• Jensen, R.G. 2002. The composition of bovine milk lipids: January 1995 to December 2000. Journal of Dairy Science, 85(2), 295–350.
• Jiao, Q., Liu, Z., Li, B., Tian, B., Zhang, N., Liu, C., Feng, Z. and Jiang, B. 2021. Development of antioxidant and stable conjugated linoleic acid pickering emulsion with protein nanofibers by Microwave-Assisted self-assembly. Foods, 10(8),1892. Kanwal, R., Ahmed, T, and Mirza, B. 2004. Comparative analysis of quality of milk collected from buffalo, cow, goat and sheep of Rawalpindi/Islamabad region in Pakistan. Asian Journal of Plant Sciences, 3(3), 300–305.
• Kara, R., Acaröz, U., Gürler, Z., İnce, S. and Arslan Acaröz, D. 2018. Manda Sütlerinde ICP-MS ile metal ve ağır metal seviyelerinin belirlenmesi. Kocatepe Veterinary Journal, 11(4), 468-471.
• Kashwa, M. 2016. Composition of water buffalo milk during the first period of lactation - Relation to mozzarella cheese properties- Relation to mozzarella cheese properties. Swedish University of Agricultural Sciences. Department of Animal Nutrition and Management, 548, 1-43.
• Ménard, O., Ahmad, S., Rousseau, F., Briard-Bion, V., Gaucheron, F. and Lopez, C. 2010. Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane.Food Chemistry, 120(2), 544–551.
• Mihaylova, G. and Peeva, T. 2007. Trans fatty acids and conjugated linoleic acid in the buffalo milk. Italian Journal of Animal Science, 6, 1056–1059.
• Nicolaou, N., Xu, Y. and Goodacre, R. 2011. MALDI-MS and multivariate analysis for the detection and quantification of different milk species. Analytical and Bioanalytical Chemistry, 399(10), 3491–3502.
• Pamuk, Ş. 2017. Production of traditional Afyon kaymağı. Journal of Veterinary Sciences, 12(1), 84–89.
• Patiño, E.M., Judis, M.A., Guanziroli, Stefani, C., Ponchon, D.O., Cedres, J.F., Doval, M.M., Romero, A., Faisal, E.L., Crudeli, G. and Rebak, G. Determinación de ácidos grasos en leche bubalina (Bubalus bubalis) producida en Corrientes, Argentina 2008. Italian Journal of Animal Science, 19(1), 28–32.
• Penchev, P., Ilieva, Y., Ivanova, T., and Kalev, R. 2016. Fatty acid composition of buffalo and bovine milk as affected by roughage source – silage versus hay. Emirates Journal of Food and Agriculture, 28(4), 264–270.
• Qureshi, M.S, Mushtaq, A., Jan, S. and Rahman, I.U. 2015. Effect of age and lacation on milk fatty acid profile in dairy bufffaloes. Buffalo Bulletin, 34(3), 275–283.
• Qureshi, M.S., Mushtaq, A., Khan, S., Habib, G. and Swati, Z.A.2010.Variation in milk fatty acid composition with body condition in dairy buffaloes (Bubalus bubalis).Asian-Australasian Journal of Animal Sciences, 23(3), 340–346.
• Salzano, A., Neglia, G., D'Onofrio, N., Balestrieri, M.L., Limone, A., Cotticelli, A., Marrone, R., Anastasio, A., D'Occhio, M.J. and Campanile, G. 2021. Green feed increases antioxidant and antineoplastic activity of buffalo milk: A globally significant livestock. Food Chemistry, 344, 128669.
• Saroha, V., Kumar, D., Sharma, A., Jayakumar, S., Tyagi, A.K., Nagda, R.K. and Dixit, S.P. 2014. Quantitative analysis of fatty acid in Indian goat milk and its comparison with other livestock. Journal of Livestock Science, 5, 1-8.
• Talpur, F.N, Bhanger, M.I., Khooharo, A.A. and Memon, G.Z. 2008. Seasonal variation in fatty acid composition of milk from ruminants reared under the traditional feeding system of Sindh, Pakistan. Livestock Science. 118(1-2), 166-172.
• Talpur, F.N, Memon, N.N and Bhanger, M.I. 2007. Comparison of fatty acid and cholesterol content of Pakistani water buffalo breeds”. Pakistan Journal of Analytical & Environmental Chemistry, 8(1), 6.
• Varricchio, M.L., Di Francia, A., Masucci, F., Romano, R., and Proto, V. 2007.Fatty acid composition of Mediterranean buffalo milk fat. Italian Journal of Animal Science, 6(1), 509-511.
• Wang, J., Li, H., Meng, X., Tong, P. and Liu X. 2022. Biosynthesis of c9, t11-conjugated linoleic acid and the effect on characteristics in fermented soy milk. Food Chemistry, 368, 130866.
• Zongo, K., Krishnamoorthy, S., Moses, J.A., Yazici, F., Çon, A.H. and Anandharamakrishnan, C. 2021. Total conjugated linoleic acid content of ruminant milk: The world status insights . Food Chemistry, 334, 127555.