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Type: Artigo de periódico
Title: Evaluation of quality of butter from different provenance
Author: Goncalves, MFD
Baggio, SR
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 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: cholesterol
fatty acids
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 32, n. 3, n. 629, n. 635, 2012.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612012005000091
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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