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The content of Phytanic and Pristanic Acids in Various Foods and Their Control by Melting Point Fractionation in Milk Fat
- 1. The content of Phytanic and Pristanic Acids in Various Foods and Their Control by Melting Point Fractionation in Milk Fat Student: Nguyen Tran Bao Chau Principal Supervisor: Professor Satoshi Kawahara Graduate School of Agriculture Miyazaki, August 21, 2020
- 2. Introduction Milk fat may bad for health?? Especially saturated fat intake
- 3. Milk fat is the most complex fat in nature with more than 400 identified fatty acids. Minor functional fatty acids in milk fat have beneficial effects to health. Minor functional fatty acids in milk fat are recently receive more attention
- 4. Bioactive functional fatty acids Phytanic acid Obtained from the enzymatic modification of phytol in rumen Pristanic acid Derived from phytanic acid by α-oxidation. Conjugated linoleic acid (CLA) Produced when linoleic acid undergoes oxidation reaction in ruminant About Phytanic acid, Pristanic acid, and CLA
- 5. The chemical structure Phytanic Acid Pristanic acid Cis-9, trans-11 CLA • CLA has at least 28 isomers • Cis-9, trans-11 is predominant, which accounting up to 90% of total CLA in dairy products and meat
- 6. Benefits of phytanic acid, pristanic acid and CLA •- Preventive effects on metabolic dysfunctions •- Preventing type 2 diabetes •- Contribute to preclude breast, colon and other cancers •- Immunomodulatory effects Phytanic acid Pristanic acid Offer health benefits concerning: - Cardiovascular disease - Cancer - Obesity - immune system CLA
- 7. Experiment I: Determine the content of Phytanic acid, Pristanic acid and CLA Cheese Natural cheese Processed cheese Other products Butter Cream Dairy cream Non-dairy cream Oil
- 8. Food sample Total lipid Potassium Carboxylate Fatty acid methyl ester GC- FID analysis Determination of Phytanic acid, Pristanic acid and CLA Saponification Lipid extraction Methylation Tricosanoic acid was used as an internal standard
- 9. Sum of pristanic acid, phytanic acid, CLA concentration in processed and natural cheeses Sample Pristanic acid Phytanic acid CLA 9c 11t Sum of all natural chesses 110.8-215 165 113.8-287.6 199.4 241.9-653 331.8 Sum of all processed cheeses 145-210.6 156.9 217.3-246.8 228.5 229.1-741 608.9 • In all samples, only 9c 11t CLA was observed. • Other minor isomers were not detected.
- 10. Concentrations (mg/100 g lipids) of phytanic acid, pristanic acid, and CLA in natural cheeses and processed cheeses 0 100 200 300 400 500 600 700 800 Netherlands1(Beemster) Netherlands2(Gouda) Denmark1(Mozzarella) Denmark2(Camembert) NewZealand(RedChedda) Germany(Mixcheese) Belgium(Mozzarella) France1(Brie) France2(Camembert) Japan1(Camembert) Japan2(Mozzarella) Japan3(Cheddar) Japan4(Gouda) France Japan1 Japan2 Japan3 America Natural cheese Processed cheese Pristanic acid Phytanic acid CLA Natural Cheeses Processed Cheeses In most cases of cheese samples, the content of phytanic acid was higher than pristanic acid New Zealand America Denmark New Zealand
- 11. 0 100 200 300 400 500 600 700 800 900 1000 Butter1 Butter2 Butter3 Dairycream1 Dairycream2 Nondairycream1 Nondairycream2 Cornoil Rapeseedoil Sesameoil Oliveoil Flaxseedoil Butters Creams Oils Pristanic acid Phytanic acid CLA Concentrations (mg/100 g lipids) of phytanic acid, pristanic acid, and CLA in butters, creams and oils CLA in butter from New Zealand No presence of Phytanic acid, Pristanic acid, CLA in Non-dairy creams and Oils • Corn oil • Rapeseed oil • Sesame oil • Olive oil • Flaxseed oil Dairy Cream Non-dairy Cream Butter
- 12. The detection of Pristanic acid in Cream by Gas chromatography 0 200 400 600 800 1000 1200 1400 29 30 31 32 33 34 35 Palmitic acid 0 200 400 600 800 1000 1200 1400 29 30 31 32 33 34 35 Pristanic acid Palmitic acid No detection of pristanic acid Non-dairy cream Dairy cream
- 13. The detection of Phytanic acid in Cream by Gas chromatography 0 200 400 600 800 1000 1200 1400 41 42 43 44 45 No detection of phytanic acid Heptadecanoic acid 0 200 400 600 800 1000 1200 1400 41 42 43 44 45 Phytanic acid Heptadecanoic acid Non-dairy cream Dairy cream
- 14. Because the content of functional fatty acids was low in food. The method of enrichment is needed to improve the added value of food; therefore, the Experiment II was conducted. Conclusion of Experiment I • Functional fatty acids in cheese are stable during its manufacturing. • Those fatty acids were not detected in non-dairy creams and oils which are purely vegetable origin.
- 15. Cheese sample Total lipid Fractionated fat Fatty acid methyl/propyl ester GC- FID analysis Experiment II: Melting point fractionation of milk fat Melting point fractionation Lipid extraction Saponification + Methylation/Propylation
- 16. Melting point fractionation method of milk fat
- 17. Proportion (%) of solid fat and liquid fat in melting point fractionated milk fat 43.97 28.71 17.53 56.03 71.29 82.47 0 10 20 30 40 50 60 70 80 90 100 30℃ 25℃ 20℃ Ratioofsolidfatandliquidfat(%) Fractionation temperature Solid fat Liquid fat
- 18. Result of fatty acid profile analysis Short-chain fatty acid Long-chain saturated fatty acid
- 19. Monounsaturated fatty acid Polyunsaturated fatty acid Total of unsaturated fatty acid which composed of monounsaturated and polyunsaturated fatty acids was observed as increasing by raising the temperature.
- 20. Phytanic acid and pristanic acid contents in different melting fractions at 30˚C, 25˚C and 20˚C. 0 50 100 150 200 250 300 350 30℃ 25℃ 20℃ 30℃ 25℃ 20℃ Liquid fat Solid fat PhytanicandPristanicacidscontent(mg/100glipid) Fractionation temperature (C ) Phytanic acid Pristanic acid
- 21. CLA contents in different melting fractions at 30˚C, 25˚C and 20˚C 0 50 100 150 200 250 300 350 400 450 30℃ 25℃ 20℃ CLAcontent(mg/100g) Fractionation temperature (C ) Liquid fat Solid fat
- 22. Conclusion • Temperature during fractionation affected the concentration of functional fatty acids in milk fat. • The application of this result could be applied in production as well as for other further research. (For instance, it is needed to optimize the amount of phytanic and pristanic acids or CLA in a required temperature to produce a food product suitable for the demand of consumers)
- 23. The content of Phytanic and Pristanic Acids in Various Foods and Their Control by Melting Point Fractionation in Milk Fat Student: Nguyen Tran Bao Chau Principal Supervisor: Professor Satoshi Kawahara Graduate School of Agriculture Miyazaki, August 21, 2020
Editor's Notes
- The minor bioactive functional fatty acids I want to talk about are Phy, Pris, CLA.
- In this study the content of
- The experiment 1 is performed by these steps
- The GC-FID data shows the result of … concentration in natural and processed cheeses. In this table I show the sum and median of the result.
- . Varied types of cheeses from different countries had different phytanic and pristanic acids concentrations. Therein, cheese from Dewnkark… It has the different because it may depend on the quality of the milk for cheese production in each country. The further cause may from the nutritional value of milk which is determined by many factors, including the cow's feed.
- Opposite to the result of cheese, concentration of pris in butter was higher than phy. In this figure, CLA is higher than py and pris. Remarkably, three-fold higher than the others. Similar to the result of cheese,once again impressed. Only microorganisms occurring in the stomach of ruminants can release phytanic and pristanic acids through their enzyme activity. Therefore, this indicated that any food has vegetable origin all shown none presence of CLA, phytanic and pristanic acids.
- In comparing to non-dairy cream, the figure … shows clearly the detection of pristanic acids of dairy cream by gas chromatography.
- Likewise, the peak of phytanic acid in dairy cream was presented in this figure is also easy to detect, non-dairy cream presence no peak of phytanic acid.
- The heat-melted milk fat was incubated for 30 minutes at a temperature of 20°C to 30°C, and then centrifuged for 15 minutes at the same temperature as during fractionation.
- Based on the method of melting fractionation In previous slide. The yield of solid and liquid fat are shown in this figure. From 20 to 30 C, the liquid fraction fat increase. In the opposite, the solid fraction was shown as decreasing.
- By gas chromatography data, I will show the result of this experiment. As follow the raising of temperature from 20 to 30
- Similar to the figure of short-chain fatty acid, by increasing the temperature, monounsaturated fatty acids were
- This figure shows …. By raising the temperature from 20˚C to 30˚C, phytanic and pristanic acids were increasingly concentrated in the liquid fat fraction It is suggested that by the effect of long-chain fatty acid composition on phytanic and pristanic acids induce their majority gathering at higher melting temperature fraction.
- Overall, CLA was more concentrated in the liquid fat as compared to the solid fat The melting point fractionation temperature at which CLA was shown as the most concentration was 20˚C It can be explained by the low melting point temperature of CLA (approximately 15˚C)