Evaluation of Fatty Acid Composition of Raw Milk of Iranian One Humped Camel

Abstract

Background: Milk of camel is well-known for there health effects on human. The aim of this study was to determine the composition of fatty acids in the raw milk of one-humped camel in Iran. Methods: For this purpose, 25 samples of one-humped camel milk from 7 different places in Iran (Tehran, Qazvin, Golestan, Bushehr, Sistan-Baluchistan, Khuzestan and Semnan) were collected. Fatty acid composition of samples were determined by gas chromatography method. Results: The results of analyses of the samples showed that 26 fatty acids were identified and determined. Among the regions, Tehran had the lowest amount of butyric acids and linoleic acid (P 0.05). Bushehr had the lowest percent of myristic acid and high levels of oleic, inoleic and capric acids. Golestan had the highest amount of palmitic acid in comparison to other provinces. Also, Golestan, Khuzestan and Qazvin had the highest level of butyric acid. Milk samples obtained from Sistan-Baluchistan were rich in lauric and butyric acids, while palmitic acid was low. Conclusion: In general, one-humped camel milk had 46.74% saturated fatty acids, 44.33% mono unsaturated fatty acids, and 8.91% polyunsaturated fatty acid. The variations in the composition of fatty acids can be attributed to a grazing area. Keywords: Camel milk, fatty acid, one-humped camel, gas chromatography, Iran, lipid compounds.