Chemical Quality and Fatty Acid Profile of Zanjan Traditional Butter
Journal Title: Annual Research & Review in Biology - Year 2017, Vol 20, Issue 4
Abstract
Aims: This study aimed to evaluate chemical quality and fatty acid profile of traditional butter samples in Zanjan, Iran. Study Design: Quantitative determination of chemical quality and fatty acid profiles of 30 samples of Traditional cows’ butter was carried out from market of Zanjan, Iran. Place and Duration of Study: Department of food safety and hygiene in school of Health, Zanjan University of Medical Sciences, Zanjan, Iran during spring in 2016. Methodology: Chemical quality of butter samples was evaluated using measurement of moisture, peroxide value, saponification value and Iodine value according to standard protocols of the national institute of standards and industrial research of Iran, No. 8381-1, 4179, 10501 and 4888, respectively. Determination of fatty acid composition was in accordance with Iranian national standard No. 8818 (Preparation of fatty acid methyl esters) and 8819 (measuring of fatty acids) using a gas chromatography. Results: Total moisture of all samples varied from 17.3% to 22.3%. Peroxide value of butter samples changed from 0.4-3.2 mEq/ kg. Average saponification value and Iodine value of the samples were 178.02±14.8 mg/g and 27±1.41%, respectively. The results of Fatty acid profile showed the total of short-chain fatty acid contents of butter samples varied from 0.38% to 1.14%, while medium-chain fatty acid levels ranged from 0.44% to 12.88%. Minimum and maximum contents of long-chain fatty acids of butter samples were 0.52% and 29.39%. Conclusion: The present study, investigation of chemical quality and fatty acids profile showed that moisture content of all butter samples were higher than standard range and both palmitic acid and oleic acid were most predominant saturated and monounsaturated fatty acids, respectively. Chemical quality of butter samples can be protected by control of hygienic conditions in production process and keeping the cold chain until the consumption.
Authors and Affiliations
Hassan Hassanzadazar, Ahdieh Salim, Mahrokh Forghani, Majid Aminzare
Keywords
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- EP ID EP315009
- DOI 10.9734/ARRB/2017/37765
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