Differentiation of organic goat's milk based on its hippuric acid content as determined by capillary electrophoresis

Organic foods have lately aroused interest by virtue of their quality and their essential, exclusive characteristics. In this study, we assessed the potential of CE to detect a marker that is able to identify the particular food given to the goats and develop an effective method to determine directly the most abundant organic acid in goat's milk (viz. hippuric acid). In addition, we examined the use of the hippuric acid content of goat's milk as a general marker for authenticating organic goat's milk. The feeding of these goats can be influenced by the time of the year. For this reason, we have collected samples from 20 conventionally fed goats and 20 organically fed goats over a period of 2 months. A threshold value dependent on the hippuric acid content was thus established for the first time with a view to discriminating between conventional and organic goat's milk. Organic acids in goat's milk were separated in a running buffer consisting of 120 mM sodium tetraborate decahydrate and 0.5 mM CTAB set to pH 8. The precision of the ensuing method is acceptable for hippuric acid; thus, the RSD for peak area and migration time was less than 10 and 4%, respectively. Also, calibration curves were linear throughout the studied concentration range.