Evaluation of quality of butter from different provenance
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300030 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Evaluation of quality of butter from different provenancecholesterollipidsfatty acidsCLAbutterButter 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300030Food Science and Technology v.32 n.3 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000091info:eu-repo/semantics/openAccessGonçalves,Maria Fernanda DonatoBaggio,Sueli Reginaeng2012-10-11T00:00:00Zoai:scielo:S0101-20612012000300030Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Evaluation of quality of butter from different provenance |
title |
Evaluation of quality of butter from different provenance |
spellingShingle |
Evaluation of quality of butter from different provenance Gonçalves,Maria Fernanda Donato cholesterol lipids fatty acids CLA butter |
title_short |
Evaluation of quality of butter from different provenance |
title_full |
Evaluation of quality of butter from different provenance |
title_fullStr |
Evaluation of quality of butter from different provenance |
title_full_unstemmed |
Evaluation of quality of butter from different provenance |
title_sort |
Evaluation of quality of butter from different provenance |
author |
Gonçalves,Maria Fernanda Donato |
author_facet |
Gonçalves,Maria Fernanda Donato Baggio,Sueli Regina |
author_role |
author |
author2 |
Baggio,Sueli Regina |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Gonçalves,Maria Fernanda Donato Baggio,Sueli Regina |
dc.subject.por.fl_str_mv |
cholesterol lipids fatty acids CLA butter |
topic |
cholesterol lipids fatty acids CLA butter |
description |
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. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300030 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300030 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000091 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.3 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317695860736 |