Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

Ibrahim A. Bakry; Abdelmoneim H. Ali; El sayed Mohamed Abdeen; Ahmed Fathy Ghazal; Wei Wei; Xingguo Wang

doi:10.1016/j.idairyj.2020.104691

Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

Ibrahim A. Bakry, Abdelmoneim H. Ali, El sayed Mohamed Abdeen, Ahmed Fathy Ghazal, Wei Wei, Xingguo Wang

Research output: Contribution to journal › Article › peer-review

18 Citations (Scopus)

Abstract

Historically, camel milk has an important role in human medicine and nutrition. In view of this, we performed an in-depth screening of milk fat fractions obtained from two different types of camels; Camelus dromedarius (C. dromedarius) and Camelus bactrianus (C. bactrianus). Different examination techniques (GC, FT-IR, DSC, and UPC²/Q-TOF-MS) were applied for the characterisation of milk fat fractions. The results revealed that C. bactrianus milk fat contained higher proportion of saturated fatty acids (SFA) with positional distribution at the sn-2 position. C. dromedarius had higher contents of monounsaturated fatty acids (MUFA). The melting and crystallisation degrees of milk fats of C. bactrianus were higher than C. dromedarius. Moreover, more than 92 and 107 different TAGs in the C. dromedarius and C. bactrianus respectively were successfully identified using UPC²/Q-TOF-MS technique.

Original language	English
Article number	104691
Journal	International Dairy Journal
Volume	105
DOIs	https://doi.org/10.1016/j.idairyj.2020.104691
Publication status	Published - Jun 2020
Externally published	Yes

ASJC Scopus subject areas

Food Science
Applied Microbiology and Biotechnology

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.idairyj.2020.104691

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title = "Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk",

abstract = "Historically, camel milk has an important role in human medicine and nutrition. In view of this, we performed an in-depth screening of milk fat fractions obtained from two different types of camels; Camelus dromedarius (C. dromedarius) and Camelus bactrianus (C. bactrianus). Different examination techniques (GC, FT-IR, DSC, and UPC2/Q-TOF-MS) were applied for the characterisation of milk fat fractions. The results revealed that C. bactrianus milk fat contained higher proportion of saturated fatty acids (SFA) with positional distribution at the sn-2 position. C. dromedarius had higher contents of monounsaturated fatty acids (MUFA). The melting and crystallisation degrees of milk fats of C. bactrianus were higher than C. dromedarius. Moreover, more than 92 and 107 different TAGs in the C. dromedarius and C. bactrianus respectively were successfully identified using UPC2/Q-TOF-MS technique.",

author = "Bakry, {Ibrahim A.} and Ali, {Abdelmoneim H.} and Abdeen, {El sayed Mohamed} and Ghazal, {Ahmed Fathy} and Wei Wei and Xingguo Wang",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = jun,

doi = "10.1016/j.idairyj.2020.104691",

language = "English",

volume = "105",

journal = "International Dairy Journal",

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AU - Bakry, Ibrahim A.

AU - Ali, Abdelmoneim H.

AU - Abdeen, El sayed Mohamed

AU - Ghazal, Ahmed Fathy

AU - Wei, Wei

AU - Wang, Xingguo

PY - 2020/6

Y1 - 2020/6

N2 - Historically, camel milk has an important role in human medicine and nutrition. In view of this, we performed an in-depth screening of milk fat fractions obtained from two different types of camels; Camelus dromedarius (C. dromedarius) and Camelus bactrianus (C. bactrianus). Different examination techniques (GC, FT-IR, DSC, and UPC2/Q-TOF-MS) were applied for the characterisation of milk fat fractions. The results revealed that C. bactrianus milk fat contained higher proportion of saturated fatty acids (SFA) with positional distribution at the sn-2 position. C. dromedarius had higher contents of monounsaturated fatty acids (MUFA). The melting and crystallisation degrees of milk fats of C. bactrianus were higher than C. dromedarius. Moreover, more than 92 and 107 different TAGs in the C. dromedarius and C. bactrianus respectively were successfully identified using UPC2/Q-TOF-MS technique.

AB - Historically, camel milk has an important role in human medicine and nutrition. In view of this, we performed an in-depth screening of milk fat fractions obtained from two different types of camels; Camelus dromedarius (C. dromedarius) and Camelus bactrianus (C. bactrianus). Different examination techniques (GC, FT-IR, DSC, and UPC2/Q-TOF-MS) were applied for the characterisation of milk fat fractions. The results revealed that C. bactrianus milk fat contained higher proportion of saturated fatty acids (SFA) with positional distribution at the sn-2 position. C. dromedarius had higher contents of monounsaturated fatty acids (MUFA). The melting and crystallisation degrees of milk fats of C. bactrianus were higher than C. dromedarius. Moreover, more than 92 and 107 different TAGs in the C. dromedarius and C. bactrianus respectively were successfully identified using UPC2/Q-TOF-MS technique.

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Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

Abstract

ASJC Scopus subject areas

UN SDGs

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