. 2019 Mar 9;18:59. doi: 10.1186/s12944-019-0995-6

Table 6.

Lipid oxidation in low melting point fractions of buffalo milk fat

Parameters	Storage Days	PBMF	LMPF-25	LMPF-15	LMPF-10
Free Fatty Acids	0	0.11 ± 0.01^b	0.10 ± 0.02^b	0.11 ± 0.01^b	0.11 ± 0.02^b
	45	0.12 ± 0.02^b	0.11 ± 0.03^b	0.12 ± 0.02^b	0.12 ± 0.01^b
	90	0.15 ± 0.01^a	0.15 ± 0.02^a	0.14 ± 0.03^a	0.14 ± 0.01^a
Peroxide Value (MeqO₂/kg)	0	0.25 ± 0.02^d	0.26 ± 0.03^d	0.25 ± 0.02^d	0.28 ± 0.03^d
	45	0.32 ± 0.04^d	0.37 ± 0.03^d	0.35 ± 0.07^d	0.38 ± 0.05^d
	90	0.54 ± 0.09^c	0.98 ± 0.05^b	1.26 ± 0.13^a	1.46 ± 0.08^a
Iodine Value Cg/100 g	0	35.56 ± 0.55^e	39.11 ± 1.44^d	42.78 ± 0.34^c	47.89 ± 0.52^a
	45	35.13 ± 0.42^e	39.03 ± 0.45^d	41.11 ± 0.14^d	46.72 ± 0.35^a
	90	34.73 ± 0.15^e	38.94 ± 0.25^d	40.58 ± 0.07^d	44.55 ± 0.21^b
Anisidine Value	0	4.59 ± 0.23ⁱ	4.75 ± 0.34ⁱ	4.78 ± 0.13ⁱ	4.75 ± 0.17ⁱ
	45	6.69 ± 0.35^h	11.98 ± 0.76^f	13.58 ± 0.14^e	18.99 ± 0.37^b
	90	10.73 ± 0.15^g	18.75 ± 0.81^d	22.63 ± 0.22^c	27.85 ± 0.61^a
Conjugated Dienes (^1% ε1CM [λ232])	0	0.39 ± 0.02^g	0.39 ± 0.02^g	0.39 ± 0.02^g	0.39 ± 0.02^g
	45	1.88 ± 0.11^f	2.05 ± 0.15^e	2.81 ± 0.03^d	3.25 ± 0.12^c
	90	3.19 ± 0.27^c	3.35 ± 0.29^c	4.46 ± 0.14^b	5.75 ± 0.11^a

In the rows and column of one parameter, if means are expressed with a different letter, these are statistically significant (p < 0.05)

PBMF: Parent Buffalo Milk Fat

LMPF-25: Low Melting Point Fraction of Buffalo Milk Fat Obtained at 25 °C

LMPF-15: Low Melting Point Fraction of Buffalo Milk Fat Obtained at 15 °C

LMPF-10: Low Melting Point Fraction of Buffalo Milk Fat Obtained at 10 °C