Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis

Christiana Mantzourani; Charikleia S Batsika; Maroula G Kokotou; George Kokotos

doi:10.1016/j.foodres.2022.111751

Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis

Food Res Int. 2022 Oct:160:111751. doi: 10.1016/j.foodres.2022.111751. Epub 2022 Jul 28.

Authors

Christiana Mantzourani¹, Charikleia S Batsika¹, Maroula G Kokotou², George Kokotos³

Affiliations

¹ Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, Athens 15771, Greece; Center of Excellence for Drug Design and Discovery, National and Kapodistrian University of Athens, Athens 15771, Greece.
² Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, Athens 15771, Greece; Center of Excellence for Drug Design and Discovery, National and Kapodistrian University of Athens, Athens 15771, Greece; Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece. Electronic address: mkokotou@aua.gr.
³ Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, Athens 15771, Greece; Center of Excellence for Drug Design and Discovery, National and Kapodistrian University of Athens, Athens 15771, Greece. Electronic address: gkokotos@chem.uoa.gr.

PMID: 36076472
DOI: 10.1016/j.foodres.2022.111751

Abstract

Yogurt is a fermented dairy product of high nutritional value, very popular in many parts of the world. Free fatty acids (FFAs), which are formed during fermentation, may cause changes in organoleptic properties of yogurt, and thus, the determination of FFAs is of importance. We present a liquid chromatography-high resolution mass spectrometry (LC-HRMS) method, which allows the simultaneous determination of a large set of common and uncommon FFAs in yogurt samples, avoiding any derivatization step. Twenty-five common saturated and unsaturated FAs, together with 21 saturated hydroxy fatty acids (SHFAs) and 17 saturated oxo fatty acids (SOFAs), were analyzed in 26 cow and 7 sheep Greek yogurt samples. A detailed analysis of bioactive SHFAs and SOFAs was carried out in yogurt samples for the first time. Differences at the concentrations of six common FAs and five oxidized FAs between the cow and sheep samples were observed. Based on these FAs, Principal Component Analysis (PCA) allows the discrimination of cow from sheep yogurt samples.

Keywords: Free fatty acids; High resolution mass spectrometry; Hydroxy fatty acids; Oxo fatty acids; Yogurt.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Chromatography, Liquid
Fatty Acids / analysis
Fatty Acids, Nonesterified* / analysis
Female
Mass Spectrometry
Sheep
Yogurt* / analysis

Substances

Fatty Acids
Fatty Acids, Nonesterified