October's pick for JAOCS paper of the month comes from Senior Associate Editor Andrew Proctor of the University of Arkansas.
"Researchers led by Markus Schroder of the University of Hohenheim in Germany demonstrated the presence of 12 aromatic fatty acids in bovine milk, which constituted 0.15 milligrams per gram of milk fat and a dietary intake of about 5 milligrams per day," said Proctor.
This was determined by converting the fatty acids to fatty acid methyl esters and separation by urea complexing prior to analysis by gas chromatography/mass spectrometry and countercurrent chromatography. The aromatic acids, which were mostly saturated, ranged in size from 3-phenylproprionic acid to 13-phenyltridecanoic acid, with 10-phenyldecenoic acid being the only unsaturated species.
"It was assumed that these aromatics were from rumen fermentation rather than feed," noted Proctor, "due to the scarcity of these compounds in the plant kingdom."
4-Phenylbutyric acid and 2-phenylacetic acid are reported to have antitumor properties, but it is not known whether such properties are specific to these compounds or common to all N-phenyl fatty acids.
The article is available for free download through Dec. 20, 2014.
Identification of Aromatic Fatty Acids in Butter Fat. Markus Schröder, Halima Abdurahman,Tanja Ruoff, Katja Lehnert, Walter Vetter. Journal of the American Oil Chemists' Society. October 2014, Volume 91, Issue 10, pp 1695-1702.
Find Out More
Interested in publishing your work or serving as a reviewer and/ or editor for AOCS Press? Please contact Janet Brown AOCS Director, Content Development (janet.brown@aocs.org).
"Researchers led by Markus Schroder of the University of Hohenheim in Germany demonstrated the presence of 12 aromatic fatty acids in bovine milk, which constituted 0.15 milligrams per gram of milk fat and a dietary intake of about 5 milligrams per day," said Proctor.
This was determined by converting the fatty acids to fatty acid methyl esters and separation by urea complexing prior to analysis by gas chromatography/mass spectrometry and countercurrent chromatography. The aromatic acids, which were mostly saturated, ranged in size from 3-phenylproprionic acid to 13-phenyltridecanoic acid, with 10-phenyldecenoic acid being the only unsaturated species.
"It was assumed that these aromatics were from rumen fermentation rather than feed," noted Proctor, "due to the scarcity of these compounds in the plant kingdom."
4-Phenylbutyric acid and 2-phenylacetic acid are reported to have antitumor properties, but it is not known whether such properties are specific to these compounds or common to all N-phenyl fatty acids.
The article is available for free download through Dec. 20, 2014.
Identification of Aromatic Fatty Acids in Butter Fat. Markus Schröder, Halima Abdurahman,Tanja Ruoff, Katja Lehnert, Walter Vetter. Journal of the American Oil Chemists' Society. October 2014, Volume 91, Issue 10, pp 1695-1702.
Find Out More
Interested in publishing your work or serving as a reviewer and/ or editor for AOCS Press? Please contact Janet Brown AOCS Director, Content Development (janet.brown@aocs.org).
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