Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.

Abstract

Key words: butter, north-eastern region of Poland, fatty acid composition, vaccenic acid, CLAThe 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 signifi cant content -580 mg CLA /100g of product on average -was determined in butter samples produced in the summer and autumn season in the north-eastern region of Poland.

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

“…As expected, the predominant FA of the LCSFA group was palmitic acid (C16:0) with its content in cheese fat ranging from 29.61 to 33.32 g/100g FA, with no significant differences shown between the two types of cheese (Tables 1 and 2). Similar values were found by Rutkowska et al (2009) and Prandini et al (2007) in, respectively, Italian and Polish 'hard' cheeses, whereas a lower content was determined in Greek cheeses including, for example, Feta-type cheese (18.3-28.0 g/100 g FA); however, these cheeses were made of sheep milk (Zlatanos et al, 2002).…”

“…3.78-5.25 g/ 100g FA. In comparison to literature data, these values were slightly higher than those determined by Prandini et al (2007) in Italian cow rennet cheeses (3.42-4.01 g/100 g FA) and also higher than those assayed in Polish 'hard' rennet cheeses (Rutkowska et al, 2009). The statistical analysis of results revealed no significant differences in the content of this FA among the two analyzed types of cheeses.…”

“…Both the Camembert-type and the Brie-type cheeses were characterized by a high total content of SCSFAs in fat that ranged from 15.03 to 18.74 g/100 g FA (Tables 1 and 2). The SCSFAs content differed statistically between the samples in both groups of cheeses and was higher than in 'hard' cow Chile, Polish and Italian and Turkish cheeses (Aguilar et al, 2014;Kinik, Gursoy, & Seckin, 2005;Prandini et al, 2007;Rutkowska et al, 2009).…”

“…values are determined in Polish 'hard' cow's milk cheeses (Rutkowska et al, 2009). A much higher content of C12:0 was assayed in cheeses made of goat milk (Aguilar et al, 2014;Prandini et al, 2007).…”

“…While, other reports were focused on FAs of traditional (national) cheeses made of cow, buffalo, or sheep milk (Bergamo, Fedele, Iannibelli, & Marzillo, 2003;De Noni & Battelli, 2008;Prandini, Sigolo, Tansini, Brogna, & Piva, 2007;Zlatanos, Laskaridis, Feist, & Sagredos, 2002) as well as popular hard cheeses produced from cow milk (Rutkowska, Sadowska, Tabaszewska, & Stołyhwo, 2009).…”