Affiliation:
1. State University of Campinas
2. Institute of Food Technology, Brazil
Abstract
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.
Subject
Food Science,Biotechnology
Reference30 articles.
1. Seasoal and regional influences on the fatty acid composition of cow's milk fat from Asturias, Spain;ALONSO L.;Grasas y Aceites,2004
2. Official methods and recommended practices of the AOCS,2004
3. Official methods and recommended practices of the AOCS,2004
4. Avaliação da qualidade de manteigas tipo extra comercializadas no Estado do Rio de Janeiro;AUGUSTA I. M.;Ciência e Tecnologia de Alimentos,1998
5. The compositional quality of milk;BANKS W.,1981
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献