Fatty acids stability in goat yoghurt

Pecová, Lenka; Samková, Eva; Hanuš, Oto; Hasoňová, Lucie; Špička, Jiří

doi:10.1590/0103-8478cr20180803

Lenka Pecová

University of South Bohemia, Faculty of Agriculture, Department of Food Biotechnologies and Agricultural Products Quality, České Budějovice 370 05, Studentská 1668, Czech Republic.

Eva Samková ^*E-mail: samkova@zf.jcu.cz. *Corresponding author.

University of South Bohemia, Faculty of Agriculture, Department of Food Biotechnologies and Agricultural Products Quality, České Budějovice 370 05, Studentská 1668, Czech Republic.

https://orcid.org/0000-0002-9246-4456

Oto Hanuš

Dairy Research Institute Ltd., Prague, Czech Republic.

https://orcid.org/0000-0002-3616-7668

Lucie Hasoňová

University of South Bohemia, Faculty of Agriculture, Department of Food Biotechnologies and Agricultural Products Quality, České Budějovice 370 05, Studentská 1668, Czech Republic.

https://orcid.org/0000-0001-7763-8609

Jiří Špička

University of South Bohemia, Faculty of Agriculture, Department of Food Biotechnologies and Agricultural Products Quality, České Budějovice 370 05, Studentská 1668, Czech Republic.

https://orcid.org/0000-0001-5475-6389

E-mail: samkova@zf.jcu.cz. ^*Corresponding author.

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved the final version.

Trait ^a	Mean	SD	Min.	Max.	CV ^b
Protein (%)	4.20	0.78	3.17	6.15	18.6
Casein (%)	3.30	0.72	2.34	5.04	21.9
Fat (%)	5.06	1.82	1.89	9.03	36.0
Lactose (%)	4.09	0.31	3.44	4.64	7.6
MSNF (%)	8.95	0.60	7.69	10.39	6.7
SCC (thousands∙ml^-1)	2 772	3 587	26	17 727	129
SCC (log)	3.06	0.68	1.41	4.25	22.3

Groups^a	------------------Milk (n=40)---------------				--------------Yoghurt (n=40)-------------			P ^b	Relation between proportion of FA groups in milk and yoghurt
	Mean	SD	Min.	Max.	Mean	SD	Min.	Max.		RPD (%)	r^c
SFA	70.69	4.11	62.56	78.37	70.47	4.07	62.38	77.41	n.s.	-0.3	0.9398⁺⁺⁺
UFA	25.98	3.96	18.96	33.76	26.22	3.95	19.87	34.04	n.s.	+0.9	0.9388⁺⁺⁺
MUFAcis	21.92	3.82	15.78	29.84	22.10	3.95	14.72	29.95	n.s.	+0.9	0.9303⁺⁺⁺
PUFA	3.64	0.40	2.93	4.45	3.71	0.42	3.03	4.89	n.s.	+1.9	0.9386⁺⁺⁺
SCFA	21.61	2.30	17.27	26.94	21.03	2.20	16.60	25.34	n.s.	-2.7	0.9054⁺⁺⁺
MCFA	44.23	2.70	39.32	51.63	44.65	2.71	39.51	51.49	n.s.	+0.9	0.9306⁺⁺⁺
LCFA	34.15	3.47	27.72	42.88	34.32	3.68	27.81	43.37	n.s.	+0.5	0.9262⁺⁺⁺
TFA	1.31	0.32	0.87	2.11	1.28	0.26	0.89	1.84	n.s.	-1.9	0.9479⁺⁺⁺
VFA	15.39	2.20	11.56	19.15	14.81	2.06	11.08	18.50	n.s.	-3.8	0.9430⁺⁺⁺
HFA	43.90	2.93	37.17	49.76	44.18	2.93	37.52	49.59	n.s.	+0.7	0.9492⁺⁺⁺

FAs^a	------------Milk (n=40)------------				-----------Yoghurt (n=40)----------				P ^b	Relation between proportion of individual FAs in milk and yoghurt
	Mean	SD	Min.	Max.	Mean	SD	Min.	Max.		RPD (%)	r^c
4:0	1.01	0.16	0.74	1.41	0.98	0.18	0.68	1.43	n.s.	-3.6	0.6152⁺⁺⁺
6:0	1.66	0.25	1.21	2.13	1.61	0.25	1.21	2.12	n.s.	-3.0	0.8672⁺⁺⁺
8:0	2.52	0.41	1.87	3.35	2.42	0.39	1.79	3.23	n.s.	-4.2	0.9526⁺⁺⁺
10:0	10.19	1.54	7.19	13.10	9.81	1.43	6.82	12.68	n.s.	-3.8	0.9632⁺⁺⁺
12:0	5.52	0.75	4.28	7.44	5.51	0.72	4.21	7.22	n.s.	<-0.1	0.8609⁺⁺⁺
14:0	11.42	1.13	9.28	14.09	11.45	1.10	9.39	13.96	n.s.	+0.2	0.9580⁺⁺⁺
9-c14:1	0.47	0.13	0.28	0.74	0.50	0.11	0.30	0.74	n.s.	+6.8	0.9833⁺⁺⁺
15:0	1.05	0.20	0.71	1.91	1.06	0.19	0.75	1.88	n.s.	+1.0	0.9671⁺⁺⁺
16:0	26.96	2.40	22.88	31.67	27.22	2.27	23.34	31.46	n.s.	+1.0	0.9443⁺⁺⁺
9-c16:1	0.66	0.18	0.39	1.07	0.72	0.16	0.46	1.11	n.s.	+8.7	0.9572⁺⁺⁺
18:0	8.69	1.49	5.57	11.86	8.72	1.37	5.62	11.49	n.s.	+0.4	0.9629⁺⁺⁺
9-c18:1	18.33	3.39	13.26	25.79	18.33	3.63	10.55	25.88	n.s.	0.0	0.9136⁺⁺⁺
9c,11t-18:2	0.53	0.19	0.26	0.94	0.54	0.19	0.29	1.00	n.s.	+2.5	0.9811⁺⁺⁺
18:2n-6	1.98	0.32	1.45	2.78	2.03	0.32	1.54	2.87	n.s.	+2.3	0.9744⁺⁺⁺
18:3n-3	0.63	0.16	0.36	1.02	0.63	0.15	0.38	1.03	n.s.	0.4	0.9887⁺⁺⁺

[1] E-mail: samkova@zf.jcu.cz. ^*Corresponding author.

Parameter	---------------------------------------------------------Value--------------------------------------------------------
Column ^b	CP-Select CB for FAME^c , 50 m x 0.25 mm, 0.25 µm thickness
Detector	Flame ionization detector
Temperature
column	55 °C for 5 min; 40 °C/min up to 170 °C; 2.0 °C/min up to 196 °C; 10.0 °C/min up to 210 °C
injector	250 °C
detector	250 °C
Helium flow	1.8 ml/min
Injection	1 ml, split 10

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Fatty acids stability in goat yoghurt

Avaliação da estabilidade de ácidos graxos em iogurte de cabra

ABSTRACT: