Major Phospholipids of Selected Dairy Products as Determined by the HPLC-UVvis and 31P-NMR Methods

Abstract

This study was carried out to determine the major phospholipids in selected dairy products (Beta Serum, Procream and Phospholipids-Rich Dairy products), evaluate the accuracy of the developed fat extraction method for liquid dairy samples and to compare the major phospholipids of different dairy samples obtained using the HPLC-UVvis and 31P-NMR methods. It was found that the developed fat extraction method can be used to estimate the lipid content of liquid dairy samples were still a bit satisfactory. Using the HPLC-UVvis method, it was found that the sphingomyelin (SM) consists of 2 curves in Beta Serum, Procream and Phospholipid-Rich products. The phosphatidylethanolamine (PE) separated ahead of phosphatidylcholine (PC) and then PC ahead of SM1 and SM2. The results showed that the data of the major phospholipids (PC, PE and SM) in Butter Serum, Procream and Phospholipids-Rich products as determined by the HPLC-UVvis method compared well with those of the 31P-NMR method It must be noted that the analysis temperature for the HPLC-UVvis method was at 40oC while the 31P-NMR method was at 30oC, and this might have also contributed to the slight variation of the results. Furthermore, the HPLC-UVvis method is rapid and with cheaper analysis cost compared with the 31P-NMR method.