Table 1.
Fatty acid composition (mean values and standard deviations) of buttermilk (BM) and isolated lipid fractions F1 and F2 (in %), as determined by GC-MS.
| Fatty Acid | BM | F1 | F2 |
|---|---|---|---|
| C4:0 | 4.33 a ± 0.19 | 4.44 a ± 0.22 | 4.65 a ± 0.07 |
| C6:0 | 2.39 a ± 0.15 | 2.25 a ± 0.12 | 2.55 a ± 0.02 |
| C8:0 | 1.23 a ± 0.07 | 1.48 a ± 0.06 | 1.21 a ± 0.01 |
| C10:0 | 2.70 a ± 0.10 | 2.73 a ± 0.01 | 2.63 a ± 0.06 |
| C10:1 | 0.22 a ± 0.02 | 0.28 a ± 0.01 | 0.21 a ± 0.01 |
| C12:0 | 3.11 a ± 0.12 | 3.36 a ± 0.01 | 3.08 a ± 0.04 |
| C14:0 | 11.69 a ± 0.31 | 12.55 a ± 0.08 | 12.14 a ± 0.04 |
| C15:0 anteiso | 0.22 a ± 0.01 | 0.20 a ± 0.01 | 0.22 a ± 0.01 |
| C15:0 iso | 0.42 a ± 0.01 | 0.35 b ± 0.01 | 0.43 a ± 0.01 |
| C14:1 | 0.54 a ± 0.02 | 0.27 b ± 0.01 | 0.36 c ± 0.01 |
| C15:0 | 1.19 a ± 0.02 | 1.32 b ± 0.01 | 1.20 a ± 0.01 |
| C16:0 iso | 0.28 a ± 0.01 | 0.25 b ± 0.01 | 0.30 a ± 0.01 |
| C16:0 | 35.39 a ± 0.05 | 34.47 a ± 0.34 | 39.96 b ± 0.09 |
| C17:0 anteiso | 0.38 a ± 0.03 | 0.28 b ± 0.02 | 0.41 a ± 0.01 |
| C16:1 | 1.42 a ± 0.03 | 1.19 b ± 0.01 | 1.07 b ± 0.01 |
| C17:0 | 0.63 a,b ± 0.03 | 0.51 a ± 0.01 | 0.73 b ± 0.03 |
| C18:0 | 11.23 a,b ± 0.36 | 9.89 a ± 0.07 | 13.01 b ± 0.08 |
| C18:1 t6–8 | 0.18 a ± 0.01 | 0.10 b ± 0.01 | 0.18 a ± 0.01 |
| C18:1 t9 | 0.22 a ± 0.01 | 0.20 a ± 0.01 | 0.18 a ± 0.01 |
| C18:1 t10 | 0.29 a ± 0.04 | 0.23 b ± 0.01 | 0.31 a ± 0.01 |
| C18:1 t11 | 1.02 a ± 0.02 | 0.82 b ± 0.01 | 1.10 c ± 0.01 |
| C18:1 t12 | 0.30 a ± 0.01 | 0.19 b ± 0.01 | 0.31 a ± 0.01 |
| C18:1 c9 | 17.34 a ± 0.29 | 18.51 a ± 0.06 | 10.73 b ± 0.01 |
| C18:1 t15 | 0.31 a ± 0.03 | 0.31 a ± 0.04 | 0.34 a ± 0.03 |
| C18:1 c11 | 0.59 a ± 0.04 | 0.59 a ± 0.01 | 0.34 b ± 0.03 |
| C18:1 c12 | 0.25 a ± 0.01 | 0.20 b ± 0.01 | 0.15 c ± 0.01 |
| C18:1 t14 + 16 | 0.21 a ± 0.02 | 0.11 b ± 0.01 | 0.23 a ± 0.01 |
| Total trans C18:1 | 2.54 a ± 0.13 | 1.84 b ± 0.06 | 2.42 a ± 0.07 |
| C18:2 c9,c12 | 0.60 a ± 0.02 | 1.75 b ± 0.03 | 0.41 c ± 0.02 |
| C18:2 c9,t11 | 0.03 a ± 0.01 | 0.09 b ± 0.01 | 0.15 c ± 0.01 |
| C20:0 | 0.10 a ± 0.02 | 0.07 a ± 0.01 | 0.11 a ± 0.02 |
| ∑ SFA | 75.96 a ± 0.55 a | 74.78 a ± 0.04 | 83.52 b ± 0.10 |
| ∑ MUFA | 23.31 a ± 0.43 a | 23.21 a ± 0.06 | 15.68 b ± 0.11 |
| ∑ PUFA | 0.74 a ± 0.11a | 2.01 b ± 0.02 | 0.79 a ± 0.02 |
| ∑ cis C18:1 | 18.23 a ± 0.36 a | 19.35 a ± 0.07 | 11.26 b ± 0.06 |
| ∑ trans C18:1 | 2.54 a ± 0.13 a | 1.84 b ± 0.06 | 2.42 a ± 0.07 |
c, cis double bond; t, trans double bond; SFA, saturated FA; MUFA, monounsaturated FA; PUFA, polyunsaturated FA. Different superscript letters a, b or c in the same row mean significant differences between buttermilk and fractions F1 and F2 (p < 0.05).