Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometry

Duc Doan Nguyen; Vicky Ann Solah; Wendy Hunt; Suzanne Daubney; Julie Meek; Nicola Gray; Xin Du

doi:10.1016/j.foodres.2024.114050

Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometry

Food Res Int. 2024 Mar:180:114050. doi: 10.1016/j.foodres.2024.114050. Epub 2024 Jan 26.

Authors

Duc Doan Nguyen¹, Vicky Ann Solah², Wendy Hunt², Suzanne Daubney³, Julie Meek⁴, Nicola Gray⁵, Xin Du⁶

Affiliations

¹ Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia. Electronic address: doan.nguyen@murdoch.edu.au.
² Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia.
³ Bannister Downs Dairy, Northcliffe, Western Australia 6262, Australia.
⁴ Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia.
⁵ Australian National Phenome Centre, Health Futures Institute, Murdoch University, Western Australia 6150, Australia.
⁶ Harry Butler Institute, Murdoch University, Western Australia 6150, Australia.

PMID: 38395566
DOI: 10.1016/j.foodres.2024.114050

Abstract

The fatty acid composition of Western Australian commercial pasteurised milk was profiled using gas chromatography-mass spectrometry (GC-MS). A total of 31 fatty acids (FA) were identified in the milk samples. The majority of FA were medium-chain fatty acids (MCFA) with 6-13 carbon atoms and long-chain fatty acids (LCFA) with 14-20 carbon atoms. The results of principal component analysis (PCA) showed significant differences in the levels of MCFA and LCFA in the different milk samples. The levels of MCFA and LCFA ranged from 10.09 % to 12.12% and 87.88% to 89.91% of total FA, respectively. C10:0 and C12:0 were the major components of MCFA comprising 3.46% and 4.22% of total FA, while C16:0 and C18:1 (cis 9-octadecenoic acid) represented the majority of LCFA with the levels of 26.18% and 23.34% of total FA, respectively. This study provides new insight into the FA composition of Western Australian pasteurised milk and differences in FA profiles which influence human health.

Keywords: Fatty acids; Gas chromatography-mass spectrometry; Long-chain fatty acids; Medium-chain fatty acids; Pasteurised milk.

MeSH terms

Animals
Australia
Carbon
Fatty Acids* / analysis
Gas Chromatography-Mass Spectrometry
Milk* / chemistry

Substances

Carbon
Fatty Acids