Comparison of Fatty Acids and Volatile Component Profiles of Bovine and Camel Milk

Handenur Uzun; Filiz Yıldız-akgül; Serdal Öğüt

Makale detayları

Comparison of Fatty Acids and Volatile Component Profiles of Bovine and Camel Milk

Yazarlar:

Handenur Uzun | Filiz Yıldız-akgül | Serdal Öğüt

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.159-166

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295689

pISSN:

1304-7787

Anahtar kelimeler:

Özet:

 In this study, fatty acids content and volatile aroma components of bovine and camel milk were determined and compared with each other. While C4 and C6 of short-chain fatty acids could not be determined in camel milk, they were detected in bovine milk at a rate of 1.66 and 1.69, respectively. Long chain fatty acids C14, C16, C18 were found to be higher in camel milk. While the palmitic acid C16 contents of the milk samples were similar, the palmitoleic acid C16:1 contents were determined as 1.30 in bovine milk and 9.82 in camel milk. Since the amount of short-chain fatty acids is lower in camel milk, the ratio of saturated fatty acids was lower than that of bovine milk p0.05. Bovine milk and camel milk were similar in terms of unsaturated fatty acids, while the ratio of monounsaturated fatty acids was higher in camel milk 39.07, while the amount of polyunsaturated fatty acids was higher in bovine milk 6.61. In both milk groups, the dominant flavor component is oximen. The amount of oximene in camel milk is 28.37 µgg. There is a significant difference between bovine milk and camel milk in terms of fatty acids p0.05. It was observed that camel milk contains higher amount of fatty acids than bovine milk p0.05. However, hydrocarbon group volatile components were not found in camel milk.

 In this study, fatty acids content and volatile aroma components of bovine and camel milk were determined and compared with each other. While C4 and C6 of short-chain fatty acids could not be determined in camel milk, they were detected in bovine milk at a rate of 1.66 and 1.69, respectively. Long chain fatty acids C14, C16, C18 were found to be higher in camel milk. While the palmitic acid C16 contents of the milk samples were similar, the palmitoleic acid C16:1 contents were determined as 1.30 in bovine milk and 9.82 in camel milk. Since the amount of short-chain fatty acids is lower in camel milk, the ratio of saturated fatty acids was lower than that of bovine milk p0.05. Bovine milk and camel milk were similar in terms of unsaturated fatty acids, while the ratio of monounsaturated fatty acids was higher in camel milk 39.07, while the amount of polyunsaturated fatty acids was higher in bovine milk 6.61. In both milk groups, the dominant flavor component is oximen. The amount of oximene in camel milk is 28.37 µgg. There is a significant difference between bovine milk and camel milk in terms of fatty acids p0.05. It was observed that camel milk contains higher amount of fatty acids than bovine milk p0.05. However, hydrocarbon group volatile components were not found in camel milk.

 In this study, fatty acids content and volatile aroma components of bovine and camel milk were determined and compared with each other. While C4 and C6 of short-chain fatty acids could not be determined in camel milk, they were detected in bovine milk at a rate of 1.66 and 1.69, respectively. Long chain fatty acids C14, C16, C18 were found to be higher in camel milk. While the palmitic acid C16 contents of the milk samples were similar, the palmitoleic acid C16:1 contents were determined as 1.30 in bovine milk and 9.82 in camel milk. Since the amount of short-chain fatty acids is lower in camel milk, the ratio of saturated fatty acids was lower than that of bovine milk p0.05. Bovine milk and camel milk were similar in terms of unsaturated fatty acids, while the ratio of monounsaturated fatty acids was higher in camel milk 39.07, while the amount of polyunsaturated fatty acids was higher in bovine milk 6.61. In both milk groups, the dominant flavor component is oximen. The amount of oximene in camel milk is 28.37 µgg. There is a significant difference between bovine milk and camel milk in terms of fatty acids p0.05. It was observed that camel milk contains higher amount of fatty acids than bovine milk p0.05. However, hydrocarbon group volatile components were not found in camel milk.

 Bu çalışmada inek ve deve sütlerinin yağ asitleri içeriği ve uçucu bileşenleri belirlenmiş ve birbiri ile karşılaştırılması yapılmıştır. Deve sütünde C4 ve C6 gibi kısa zincirli yağ asitleri tespit edilemezken, inek sütünde sırasıyla 1.66 ve 1.69 oranında tespit edilmiştir. Bununla birlikte, deve sütünde C14, C16 ve C18 gibi uzun zincirli yağ asitleri daha fazla oranda saptanmıştır.. Süt örneklerinin palmitik asit C16 içerikleri birbirine benzer çıkarken palmitoleik asit C16:1 içerikleri inek sütünde 1.30 deve sütünde ise 9.82 olarak belirlenmiştir. Deve sütlerinde kısa zincirli yağ asitleri miktarı daha düşük olduğu için doymuş yağ asitleri oranı da inek sütüne göre daha düşük çıkmıştır p0,05. Doymamış yağ asitleri bakımından inek sütü ve deve sütü birbirine benzerken, tekli doymamış yağ asitleri oranı deve sütünde 39,07 daha fazla çıkmıştır. Çoklu doymamış yağ asidi miktarı ise inek sütünde 6,61 fazla tespit edilmiştir. Her iki süt türünde de baskın aroma bileşeni oksimene olmuştur. Deve sütünde oksimene miktarı 28,37 µggdir. Yağ asitleri bakımından inek sütü ve deve sütü arasında önemli bir fark vardır p0,05. Deve sütünün, inek sütüne göre daha yüksek miktarda yağ asidi içerdiği görülmüştür p0,05. Bununla birlikte deve sütünde hidrokarbon grubu uçucu bileşenler bulunamamıştır.

Makale detayları

Comparison of Fatty Acids and Volatile Component Profiles of Bovine and Camel Milk

Yazarlar:

Handenur Uzun | Filiz Yıldız-akgül | Serdal Öğüt

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.159-166

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295689

pISSN:

1304-7787

fatty acids

volatile compound

HS-SPME-GC-MS

camel milkYağ asitleri

uçucu bileşen

HS-SPME-GC-MS

deve sütü

Sayı

Makale detayları

Yazarlar: Handenur Uzun | Filiz Yıldız-akgül | Serdal Öğüt

Yayıncı: Aydin Adnan Menderes University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.159-166

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001295689

pISSN: 1304-7787

Sayı

Yazarlar:

Handenur Uzun | Filiz Yıldız-akgül | Serdal Öğüt

Yayıncı:

Aydin Adnan Menderes University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Vol.20 Issue 1, pp.159-166

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295689

pISSN:

1304-7787