Fatty Acid Composition of Fulani ‘Butter Oil’ Made from Cow's Milk

Glew, Robert H.; Okolo, SN; Chuang, Lu-Te; Huang, Y. S.; VanderJagt, Dorothy J.

doi:10.1006/jfca.1999.0825

Cited by 18 publications

(18 citation statements)

References 13 publications

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“…No significant difference (p > 0:05) was between total saturated fatty acids of the yayik butter samples (Table 4). Glew et al (1999) reported that saturated fatty acid contents of fulani butter oil made from cows' milk was lower (53.3%) than the our results.…”

Section: Fatty Acid Compositions Of the Yayik Butterscontrasting

confidence: 84%

“…The characteristics and/or fatty acid compositions of butter and milk fat have been investigated by many researchers (Bilgin, 1996;Collomb, Butikofer, Sieber, Jeangros, & Bosset, 2002;Glew, Okolo, Chuang, Huang, & VanderJagt, 1999;Gulati, Byers, Byers, Ashes, & Scott, 1997;Lin, Sims, Staples, & O'Keefe, 1996;Schmeits et al, 1999), but, studies on the characteristics of yayik butter are limited (Hayalo glu, 1999;Kaya, 2000;Sa gdıc ß, 2000;Sa gdıc ß et al, 2002).…”

Section: Introductionmentioning

confidence: 98%

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Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milk

2004

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Section: Fatty Acid Compositions Of the Yayik Butterscontrasting

confidence: 84%

Section: Introductionmentioning

confidence: 98%

Comparison of characteristics and fatty acid profiles of traditional Turkish yayik butters produced from goats', ewes' or cows' milk

2004

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“…The data are in accordance with SFA concentration determined by Rodrigues et al [14] 30.1%, Holland et al [15] 25.8% and Czechowska-Liszka [16] 26.3%. A higher concentration of MUFA (32.0%) in butter was noted by Glew et al [17]. The predominant MUFA in milk fat was oleic acid ( Table 2).…”

Section: Fatty Acid Compositionmentioning

confidence: 79%

“…3 and 12 were adulterated by adding vegetable oil. Standard milk fat should contain 1.0-2.4% of linoleic fatty acid and 0.25-1.1% of linolenic fatty acid [13,14,17,18]. Vegetable fats contain a high percentage of unsaturated fatty acids.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Determination of the adulteration of butter

Derewiaka

Sosińska

Obiedziński

et al. 2011

Euro J Lipid Sci & Tech

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The adulteration of butter is a serious problem due to economic advantages taken by replacing expensive milk fat with cheaper oil without informing the customers. The authentication of milk fat methods include analysis of bulk components, especially triacylglycerols, fatty acids, sterols and tocopherols. Fatty acid and sterol composition was analysed by using GC-MS. TAG and tocopherol profiles were examined by HPLC with diode array (DAD) and fluorescence detectors (FLDs). In addition, identification of selected TAG of butter fat was conducted by LC-atmospheric pressure chemical ionisation (APCI)/MS technique. The lipid composition of 16 different butters available on Polish market were investigated. The cholesterol content in butter fat ranged from 176.8 to 264.8 mg/100 g of fat and in two samples of milk fat b-sitosterol was found. The total saturated fatty acid (SFA) content in milk fat was 67.1-73.5%, monounsaturated fatty acid 24.5-30.5% and polyunsaturated fatty acid was 1.2-2.0%. Abnormalities in fatty acid profiles, e.g. high concentration of linoleic fatty acid, were found in two butters. These abnormalities were also determined in TAG profiles. The examination of tocopherols in butter fat confirmed that two products were adulterated by the addition of plant oils because they contained d-tocopherol which is typical for plant origin foodstuffs. The methods described are useful for investigating milk fat adulterations, and the most efficient are analysis of sterols and tocopherols composition.Practical applications: The described methods are useful for investigating adulteration of milk fat. Traditional strategies rely on examination of fatty acids methyl esters and TAG; these methods have some disadvantages. Due to the variability of fatty acid composition of milk fat and because TAG analysis is complex and time consuming, FA analysis is not an efficient approach for butter authentication. The most efficient method for butter authentication is qualitative and quantitative analysis of sterols and tocopherols. This analysis will determine if components of plant origin were used for butter production.

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“…Young-Hyun Hwang ( ) E-mail: hwangyh@knu.ac.kr Tel: +82-53-950-5712 exclusively breast-fed infants during the first six months of life (Glew et al 1999). Omega-3 fatty acids are now known to be essential for infant growth and development and to protect against heart disease, thrombosis, hypertension and inflammatory and autoimmune disorders (Simopoulos 1991).…”

Section: Introduction 97mentioning

confidence: 98%