Evaluation of quality of butter from different provenance

Food Science and Technology (Campinas)

Maria Fernanda Donato Gonçalves²  Sueli Regina Baggio¹ 

[1] ,State University of Campinas Faculty of Food Engineering

关键词: cholesterol;    lipids;    fatty acids;    CLA;    butter;    colesterol;    lipídios;    ácidos graxos;    CLA;    manteiga;   

DOI  :  10.1590/S0101-20612012005000091

来源: SciELO

【 摘 要 】

Butter samples were evaluated for free fatty acids, peroxide value, cholesterol, and fatty acid composition focusing on the trans isomer and conjugated linoleic acid (CLA). Sixty six samples were analyzed. Thirty six were collected in Brazil, eighteen in France, and twelve in Argentina. Samples were evaluated by free fatty acids, peroxide value, total lipid, cholesterol and fatty acid composition. The free fatty acid content varied from 0.16 to 0.46 g.100 g-1 and the peroxides value levels from 0.35 to 1.80 meq.kg-1. The cholesterol content varied from 192.8 to 226.3 g.100 g-1 and the total lipid content varied from 81.8 to 86.8 g.100 g-1. The levels of saturated, monounsaturated, and polyunsaturated fatty acids varied from 43.86 to 52.74, from 21.65 to 23.34, and from 2.11 to 2.89 g.100 g-1, respectively. The conjugated linoleic acid (CLA) content varied from 0.56 to 0.86 g.100 g-1 and the levels of total trans isomer varied from 2.18 to 3.81 g.100 g-1.

【 授权许可】

CC BY   
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