Author(s)

Rey Gutiérrez Tolentino¹, Salvador Vega y León¹, Mario Noa Pérez², Marta Coronado Herrera¹, Acacia Ramírez Ayala¹, José Jesús Pérez González¹, Beatriz Schettino Bermúdez¹, Rutilio Ortiz Salinas¹, Marcela Vazquez Francisca³, Juan Gabriel Rivera Martínez⁴

¹Departamento de Producción Agrícola y Animal, Universidad Autónoma Metropolitana-Xochimilco, México D.F., México.
²Departamento de Salud Pública, Universidad de Guadalajara, Guadalajara, México.
³Maestría en Ciencias Agropecuarias, Universidad Autónoma Metropolitana-Xochimilco, México D.F., México.
⁴Departamento de Biología de la Reproducción, Universidad Autónoma Metropolitana-Iztapalapa, México D.F., México.

The study of the triacylglycerols (TAG) by gas chromatography (GC) using capillary columns is an efficient technique for the determination of some characteristics of quality of fats and oils. The objective of the present study was to determine by GC the content of TAG present in fat of cow and goat milk produced in four zones of Mexico. According to criteria established in Mexican Standardization, 25 samples were obtained of 1 L of ultra-pasteurized cow milk (UHT) and 27 and 48 of raw cow and goat milk, respectively. The fat was extracted from all of the milk samples by detergent solution, and was stored at –20℃ until its analysis. The chromatographic conditions made it possible to identify and quantify TAG of 28 to 54 numbers of carbons, which were analyzed under descriptive and inferential statistical techniques. For the cow milk fat, the statistical analyses indicated significant difference (p < 0.05) in the TAG C34, C50 and C52, and for the goat milk fat in the TAG of C36 to C52. No equality of means was found among the TAG of the cow and goat milk fat. This study offers an advance in the characterization of the TAG present in the cow and goat milk fat produced in Mexico.

Cow Milk, Goat Milk, Mexico, Triacylglycerols

Tolentino, R. , León, S. , Pérez, M. , Herrera, M. , Ayala, A. , González, J. , Bermúdez, B. , Salinas, R. , Francisca, M. and Martínez, J. (2015) Composition of Triacylglycerols in Fats of Cow and Goat Milk Produced in Four Zones of Mexico. Food and Nutrition Sciences, 6, 555-561. doi: 10.4236/fns.2015.66058.