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Advisor(s)
Abstract(s)
The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with
different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2
with higher concentration of unsaturated fatty acids than in the triglyceride fraction of milk. Sphingolipids consist of a sphingoid
base linked to a fatty acid across an amide bond.Their amphiphilic nature makes them suitable to be added into a variety of foods
and recent investigations showthat phospholipids,mainly phosphatidylserine and sphingomyelin, can exert antimicrobial, antiviral,
and anticancer activities as well as positive effects in Alzheimer’s disease, stress, and memory decline. Polar lipids can be found as
natural constituents in the membranes of all living organisms with soybean and eggs as the principal industrial sources, yet they
have low contents in phosphatidylserine and sphingomyelin. Animal products are rich sources of these compounds but since there
are legal restrictions to avoid transmission of prions,milk and dairy products are gaining interest as alternative sources.This review
summarizes the analysis of polar lipids in dairy products including sample preparation (extraction and fractionation/isolation) and
analysis by GC or HPLC and the latest research works using ELSD, CAD, and MS detectors.
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Pedagogical Context
Citation
PIMENTEL, Lígia; GOMES, Ana M. P.; PINTADO, M. E.; RODRIGUEZ-ALCALA, Luís Miguel - Isolation and analysis of phospholipids in dairy foods. Journal of Analytical Methods in Chemistry. ISSN 2090-8873. Vol. 2016 (2016), 12 p.