Abstract
The determination of free fatty acids (FFAs) in milk is of importance for quality control, legislative purposes, authentication and product development. We present herein a liquid chromatography–high resolution mass spectrometry method for the direct determination of FFAs in milk. The method involves mild sample preparation, avoids time-consuming derivatization and allows the direct quantification of twenty-two FFAs in a 10-min single run. It was validated and applied in thirteen cow milk and seven goat milk samples. Saturated fatty acids C16:0, C18:0 and unsaturated C18:1 (n-9) were found to be the major components of milk FFAs at concentrations of 33.1 ± 8.2 μg/mL, 16.5 ± 5.3 μg/mL and 14.8 ± 3.8 μg/mL, respectively, in cow milk and at concentrations of 22.8 ± 1.8 μg/mL, 12.7 ± 2.8 μg/mL and 13.3 ± 0.3 μg/mL, respectively, in goat milk. Other saturated and unsaturated FFAs were found in significantly lower quantities. Saturated fatty acids C6:0, C8:0 and C10:0 were found in higher quantities in goat milk than in cow milk. The levels of the important (for human health) odd-chain FFAs C15:0 and C17:0 were estimated in cow and goat milk.
Highlights
Triacylglycerols (TAGs) are the dominant component of milk fat, accompanied by small amounts of di- and mono-acylglycerols, free fatty acids (FFAs), phospholipids and cholesterol [1,2]
The presence of FFAs in milk is of great importance, because FFAs have strong sensory properties contributing to the flavor and aroma of milk
Elevated levels of FFAs are responsible for rancidity in milk and FFAs levels exceeding 1.5 mmol/L are generally unacceptable for the consumer [5]
Summary
Triacylglycerols (TAGs) are the dominant component of milk fat (accounting for >95% of the total lipid content), accompanied by small amounts of di- and mono-acylglycerols, free fatty acids (FFAs), phospholipids and cholesterol [1,2]. The presence of FFAs in milk is of great importance, because FFAs have strong sensory properties contributing to the flavor and aroma of milk. FFAs are primarily formed in milk and other dairy products through the breakdown of TAGs, due to the enzymatic hydrolysis by lipoprotein lipase and other lipolytic enzymes [3,4,5]. Elevated levels of FFAs are responsible for rancidity in milk and FFAs levels exceeding 1.5 mmol/L are generally unacceptable for the consumer [5]. The determination of FFAs in milk is of importance for quality control, legislative purposes, authentication and product development
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