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Table 3 Fatty acid profile of low melting fractions of buffalo milk fat (mg/100 g)

From: Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of Buffalo Milk fat

Fatty Acids

PBMF

LMPF-25

LMPF-15

LMPF-10

C4:0

3.75 ± 0.04b

4.13 ± 0.11a

4.35 ± 0.16a

4.52 ± 0.05a

C6:0

2.28 ± 0.07a

2.43 ± 0.03a

2.55 ± 0.08a

2.71 ± 0.12a

C8:0

1.33 ± 0.02a

1.35 ± 0.04a

1.41 ± 0.06a

1.54 ± 0.02a

C10:0

3.42 ± 0.03c

2.95 ± 0.08c

3.24 ± 0.03b

4.10 ± 0.04a

C12:0

4.25 ± 0.06b

4.44 ± 0.14b

4.65 ± 0.05a

5.08 ± 0.02a

C14:0

11.68 ± 0.29a

11.45 ± 0.19a

11.33 ± 0.17a

11.18 ± 0.32a

C16:0

32.86 ± 0.67a

32.17 ± 0.35a

27.12 ± 0.44b

20.45 ± 0.25c

C18:0

9.35 ± 0.38a

8.92 ± 0.21b

7.95 ± 0.31c

5.85 ± 0.19d

C18:1

21.18 ± 0.97d

22.68 ± 0.34c

24.35 ± 0.54b

29.64 ± 0.49a

  1. Within the row means with different letter are different (P < 0.05)
  2. PBMF: Parent Buffalo Milk Fat
  3. LMPF-25: Low Melting Point Fraction of Buffalo Milk Fat Obtained at 25 °C
  4. LMPF-15: Low Melting Point Fraction of Buffalo Milk Fat Obtained at 15 °C
  5. LMPF-10: Low Melting Point Fraction of Buffalo Milk Fat Obtained at 10 °C