Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.
 
More details
Hide details
Publication date: 2011-09-30
 
Pol. J. Food Nutr. Sci. 2011;61(3):187–193
 
KEYWORDS
ABSTRACT
The study investigated the fatty acid composition (fatty acids, FA) of 19 samples of butter originating from the north–eastern region of Poland throughout the year. The annual variability was observed in the FA composition of butter. A higher content of short and medium chain saturated FA (SCFA) was determined in the samples from the winter season (12.6-13.4%) and lower one in the summer samples (11.2-12.1%). The major FA of the saturated long chain acids (LCFA) of butter were: palmitic C16:0: (25.7-34.6%) and myristic C14:0: (9.7-11.9%), their higher contents were found in the samples from the winter and early-spring production. Butters produced in the summer period were characterised by a higher content of oleic acid C18:1 9c (20.6-23.1%) belonging to monounsaturated FA (MUFA) as compared to the samples produced in the winter and spring (18.3-21.4%). Contents of FA belonging to polyunsaturated fatty acids (PUFA) were: 1.0-1.5% for linoleic C18:2 9c 12c (LA) and linolenic acids C18:3 9c 12c 15c (ALA), which were subjected to seasonal variation in the range of 0.1-1.0%. The content of predominant trans isomer in ruminant fats, i.e. vaccenic acid C18: 1 11t (VA), resulting from “biohydrogentaion” of the PUFA (LA and ALA) in the rumen, has been strictly connected with the season of production: a higher content of VA was determined in butter samples from the summer and autumn (1.9-3.8%) and lower one in the samples produced in the winter and spring (0.8-1.3%). Similarly, seasonal variation was also observed in the content of conjugated linoleic acid C18: 2 9c11t (CLA). Its significant content – 580 mg CLA /100 g of product on average – was determined in butter samples produced in the summer and autumn season in the north-eastern region of Poland.
 
CITATIONS (12):
1.
Fatty acid profile of the milk of cows reared in the mountain region of Poland
Jarosława Rutkowska, Agata Adamska, Malgorzata Bialek
Journal of Dairy Research
 
2.
Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content
Anna Żbikowska, Jarosława Rutkowska, Małgorzata Kowalska
Journal of the American College of Nutrition
 
3.
Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect ( Bixa orellana L .)
Pedro Bellinazo, Helena Vitola, Claudio Cruxen, Carla Braun, Helen Hackbart, Wladimir Silva, Ângela Fiorentini
Journal of Food Processing and Preservation
 
4.
Differentiation of geographical origin of cream products in Poland according to their fatty acid profile
Jaroslawa Rutkowska, Malgorzata Bialek, Agata Adamska, Anna Zbikowska
Food Chemistry
 
5.
Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market
Agata Adamska, Ewa Rasińska, Jarosława Rutkowska, Agata Antoniewska
CyTA - Journal of Food
 
6.
Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography: A review
Geeth Hewavitharana, Dilini Perera, S.B. Navaratne, I. Wickramasinghe
Arabian Journal of Chemistry
 
7.
Synthesis and search for 3β,3′β-disteryl ethers after high-temperature treatment of sterol-rich samples
Adam Zmysłowski, Jerzy Sitkowski, Katarzyna Bus, Karol Ofiara, Arkadiusz Szterk
Food Chemistry
 
8.
Effect of canagliflozin or metformin on metabolic disorders in obese diabetic rats
Assem Mohamed, Mohamed Nadia, Abdullah Sara
African Journal of Pharmacy and Pharmacology
 
9.
Determination of bovine tallow in butter using a comprehensive method
Z. Nilchian, M. Ehsani, Z. Piravi-Vanak, H. Bakhoda
Grasas y Aceites
 
10.
Functional Dietary Lipids
John Marchello
 
11.
Quantification of Fatty Acids in Human, Cow, Buffalo, Goat, Yak, and Camel Milk Using an Improved One-Step GC-FID Method
Fei Teng, Peng Wang, Lin Yang, Ying Ma, Li Day
Food Analytical Methods
 
12.
Assessment of Butter Adulteration Practices and Associated Food Safety Issues along the Supply Chain in Traditional Communities in the Central Highlands and Southwest Midlands of Ethiopia
ALGANESH GEMECHU, YETENAYET TOLA, TESFA DEJENIE, DELIA GRACE, FEKADU ALEKA, TAYE EJETA
Journal of Food Protection
 
eISSN:2083-6007
ISSN:1230-0322