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J. Dairy Sci. 88:1631-1635
© American Dairy Science Association, 2005.

Short Communication: Rearrangement of Rumenic Acid in Ruminant Fats: A Marker of Thermal Treatment

F. Destaillats1,*, C. Japiot1, P. Y. Chouinard2, J. Arul1 and P. Angers1

1 Department of Food Science and Nutrition, and Dairy Research Center (STELA)
2 Department of Animal Science and STELA, Université Laval, Sainte-Foy, Québec, Canada, G1K 7P4

Corresponding author: Paul Angers; E-mail: paul.angers{at}fsaa.ulaval.ca.

Rumenic (cis-9,trans-11 18:2) acid is the main conjugated linoleic acid (CLA) isomer in milk and other ruminant fats. Anhydrous regular and high-CLA butterfats were heated at 200°C for 2, 4, and 6 h under atmospheric conditions. [1,5] Sigmatropic isomerization of rumenic acid occurred, resulting in the formation of trans-8,cis-10 18:2 acid, as determined by mass spectrometry of its 4,4-dimethyloxazoline derivative. Rate of isomerization was monitored by gas-liquid chromatography, using a 120-m capillary column coated with 70% equivalent cyanoalkylpolysiloxane polymer, and reaction was of first order. Furthermore, [1,5] sigmatropic rearrangement product analysis can be used as an indicator of heat treatment of natural fats and oils containing CLA.

Key Words: conjugated linoleic acid • butterfat • rumenic acid • thermal reaction

Abbreviation key: CLA = conjugated linoleic acids, DMOX = 4,4-dimethyloxazoline derivative, FA = fatty acids, FAME = fatty acid methyl ester




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