Effect of bovine and buffalo ghee fractionation on triacylglycerol profile, lipid nutritional quality indices, thermal behavior, and tocopherol content: A comparative analysis with 2 categories of infant formula fat
2025
Abdelmoneim H. Ali | Mayssa Hachem | Fawzi Banat | Mutamed Ayyash
ABSTRACT: The increased use of dairy fat in various applications is facilitated by its fractionation into hard and liquid fractions. Herein, the fractionation of bovine ghee and buffalo ghee was investigated, and triacylglycerol (TAG) profiles of milk fat fractions and 2 categories of infant formula fat were quantified by using ultraperformance convergence chromatography quadrupole time-of-flight MS (UPC2-Q-TOF-MS) using carbon dioxide as the mobile phase. Furthermore, the thermal behavior of the different samples was evaluated, and tocopherol content was also quantified. A total of 176, 188, and 84 TAG species were identified in bovine ghee fractions, buffalo ghee fractions, and infant formula fat, respectively. The results showed significant differences in TAG profile, lipid quality indices, and tocopherol content between the different fat types. Stearin fractions had higher levels of saturated TAG, whereas olein fractions had significantly lower levels. These results could provide interesting insights into the field of human milk fat substitutes.
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