Avaliação Da Qualidade De Manteigas Tipo Extra Comercializadas No Estado Do Rio De Janeiro

Augusta, Ivanilda Maria; Santana, Djalva M.N.

doi:10.1590/s0101-20611998000400003

Cited by 3 publications

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“…Augusta and Santana (1998) evaluated the quality of In terms of biological activity, cis-9, trans-11 octadecadienoic acid has been considered the most important CLA isomer since this isomeric derivative was the predominant isomer incorporated into the phospholipids of mouse forestomachs, rat livers, and mammary tumours (WERNER; LUEDECKE;1971;BRASIL, 1996). The USDA (UNITED..., 2009) , which is lower than that found in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…There was a significant difference between the peroxide value contents found them and those found in the present study. It was evidenced that all brands of butter analyzed by Augusta and Santana (1998) ) for salty butters brands, only the brands 7FB and 10AB had higher cholesterol contents. The French and Argentinean brands 7FB and 10AB, respectively, presented similar cholesterol values, as well as the Brazilian brands 2BB, 4BB, 5BB, and 6BB and the French brand 9FB and the brands 1BB, 3BB (Brazilian), 8FB (French), and 11AB (Argentinean).…”

Section: Methodsmentioning

confidence: 95%

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Evaluation of quality of butter from different provenance

Gonçalves

Baggio²

2012

Food Sci. Technol

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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 meq.kg-1. 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.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 95%

Evaluation of quality of butter from different provenance

Gonçalves

Baggio²

2012

Food Sci. Technol

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Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais

et al. 2009

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The economic history of Salinas, Minas Gerais is largely based on cattle-breeding. The discoverers found in the city's region a large potential for the progress of their activities, either in agriculture or in cattle-breeding (OLIVEIRA, 2000). Even today, milk production plays an important role in family farming activities, which besides raw milk, provides curdal cheese, cottage cheese, and "bottled butter fat", which is manufactured with fat extracted from whey. Therefore, this study was conducted to analyze the fatty acid profile of "bottled butter fat" produced in Salinas, in the northern region of Minas Gerais , and also to analyze the ratio of saturated to unsaturated fatty acid of these butters. The fatty acid profile of the "bottled butter fat" was determined by chromatographic analysis, according to methodology advanced by Luddy et al. (1960), and later modified by Abreu (1993). Analysis of variance was applied for comparison of the averages by the Tukey test at 5% probability. The fatty acid profiles of all the "bottled butter fat" were found to be similar. The concentration of saturated fatty acids was higher than that of the unsaturated, with averages of 60,36% and 39,64%, respectively.

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Análise da estabilidade e da composição em ácidos graxos em manteiga de garrafa produzida artesanalmente

Machado,

Druzian

2009

Rev Inst Adolfo Lutz

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A manteiga de garrafa é constituída de gordura anidra e, portanto, muito susceptível à oxidação lipídica, cujo processo de fabricação é artesanal e sem adequado controle das etapas de processamento. O objetivo desse estudo foi de determinar a composição de ácidos graxos, principalmente quanto às gorduras saturadas e dos isômeros trans, em amostras de manteiga de garrafa de produção artesanal e comercializadas em diferentes regiões da Bahia, Brasil. Foi também avaliada a estabilidade dessas amostras no período de sete meses, estocadas em geladeira a 5ºC, determinando-se o índice de peróxido e acidez. Os teores de saturados nas amostras analisadas variaram de 67,13 a 69,22% e os de insaturados de 23,73 a 24,28%. Os teores de ácidos graxos 18:1 trans variaram de 3,69 a 3,94%. Todas as amostras de manteiga avaliadas apresentaram elevados índices de peróxido no tempo inicial (2,01-2,31mEq/Kg) com pouca alteração após sete meses de estocagem (2,10-2,42 mEq/Kg). O mesmo comportamento foi observado para os teores de acidez, passando de 0,53-0,62% de ácido oléico para 0,54-0,61% após sete meses de estocagem. Apesar de a produção ser artesanal, os resultados demonstram estreita similaridade quanto às características de identidade entre as manteigas de garrafa comercializadas em diferentes microrregiões da Bahia.

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Avaliação Da Qualidade De Manteigas Tipo Extra Comercializadas No Estado Do Rio De Janeiro

Cited by 3 publications

References 0 publications

Evaluation of quality of butter from different provenance

Evaluation of quality of butter from different provenance

Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais

Análise da estabilidade e da composição em ácidos graxos em manteiga de garrafa produzida artesanalmente

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