Analysis of oxylipins to differentiate between organic and conventional UHT milks
| Autor: | Maria Guirro, Elisabet Foguet-Romero, Iris Samarra, Antoni Delpino-Rius, Clara Masdevall, Marc Riu, Pol Herrero, Núria Canela |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Hot Temperature Food Handling Linoleic acid 01 natural sciences Analytical Chemistry Linoleic Acid chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology food Skimmed milk Animals Food science Oxylipins Organic milk chemistry.chemical_classification Organic Agriculture 010401 analytical chemistry food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Diet Whole milk Milk chemistry Food Science Polyunsaturated fatty acid |
| Zdroj: | Food chemistry. 343 |
| ISSN: | 1873-7072 |
| Popis: | Nowadays, there is a strong interest in analytical approaches for assessing organic farming practices. Here, we propose that oxylipins, a group of oxidised metabolites derived from various polyunsaturated fatty acids, could be promising biomarkers for organic milk assessment because their biosynthesis is modulated by both precursor fatty acid availability and physiological or pathological status. Thus, we determined 31 fatty acids, 53 triacylglycerols and 37 oxylipins in one hundred commercial UHT milks by chromatographic methods coupled to mass spectrometry. Of these, 52 milks were conventional (34 whole milk, 11 semi-skimmed milk and 7 skimmed milk) and 48 were organic (31 whole milk, 11 semi-skimmed milk and 6 skimmed milk). Several oxylipins (8-HEPE, 5-HEPE, 11-HEPE, 9-HEPE, 18-HEPE, 9-HOTrE, 13-HOTrE, 12,13-DiHODE and 15,16-DiHODE) could distinguish between organic and conventional milks. Within these oxylipins, arachidonic and linoleic acid derived do not correlate with their fatty acid precursors; therefore these oxylipins could be promising as not only diet-dependent biomarkers for organic milk assessment. |
| Databáze: | OpenAIRE |
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