3:45 PM - 4:00 PM
[3Cp-07] Analysis of phytanic acid and fatty acid content in four types of milk produced by different breeding and manufacturing methods
Keywords:phytanic acid, milk, organic products, food analysis, dairy products
【Purpose】 Phytanic acid (PA) is known as a functional component that is involved in the improvement and prevention of metabolic syndrome and type 2 diabetes in humans. On the other hand, in ruminants that consume grass, PA is produced through fermentation by ruminal microflora and stored in these body as fat. Therefore, it is possible for humans to intake PA from red meat and dairy products. In this study, we aimed to reduce the phytanic acid content in four types of milk manufactured in Japan using different breeding and manufacturing methods, and to propose new effects of milk intake in the field of nutrition. In this study, we aimed to analyze the content of phytanic acid and fatty acid in four types of domestically produced milk using different breeding and manufacturing methods, and to propose new effects of milk intake in the field of nutrition.
【Materials and methods】The samples used were four types of "regular milk" and "organic milk," which had been sterilized at low and high temperatures, respectively, and were purchased from September to October. PA content, total lipid content, and fatty acid composition of the four types of milk were analyzed using HPLC or GC-FID.
【Results】There were significant differences in the phytanic acid content, total lipid content, and fatty acid composition of the four types of milk. As part of the results, it was found that domestically produced "organic milk" has a high content of phytanic acid. However, it was also suggested that the concentration varies depending on the manufacturing lot.
【Materials and methods】The samples used were four types of "regular milk" and "organic milk," which had been sterilized at low and high temperatures, respectively, and were purchased from September to October. PA content, total lipid content, and fatty acid composition of the four types of milk were analyzed using HPLC or GC-FID.
【Results】There were significant differences in the phytanic acid content, total lipid content, and fatty acid composition of the four types of milk. As part of the results, it was found that domestically produced "organic milk" has a high content of phytanic acid. However, it was also suggested that the concentration varies depending on the manufacturing lot.