2012
DOI: 10.1590/s0101-20612012005000091
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Evaluation of quality of butter from different provenance

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 me… Show more

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Cited by 6 publications
(3 citation statements)
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“…The cholesterol content in various samples of butter purchased in Polish supermarkets ranging from 1768 to 2648 mg/kg with the mean value of 2407 mg/kg, which is slightly higher than in this work. Gonçalves and Baggion [ 37 ] determined the cholesterol content in butter from 1928 to 2263 mg/kg, while Seçkin et al [ 38 ] between 2512.7 and 3690.4 mg/kg.…”
Section: Resultsmentioning
confidence: 99%
“…The cholesterol content in various samples of butter purchased in Polish supermarkets ranging from 1768 to 2648 mg/kg with the mean value of 2407 mg/kg, which is slightly higher than in this work. Gonçalves and Baggion [ 37 ] determined the cholesterol content in butter from 1928 to 2263 mg/kg, while Seçkin et al [ 38 ] between 2512.7 and 3690.4 mg/kg.…”
Section: Resultsmentioning
confidence: 99%
“…A study that analyzed eleven samples of commercial butters at six different moments, totaling 66 samples, six of them from Brazil, three from France and two from Argentina, showed that the total lipids varied from 81.8% to 86.8%, the contents 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%, respectively, the CLA levels ranged from 0.56% to 0.86% and for saturated fatty acids, the most abundant in the butters evaluated was C16: 0, C18: 0 and C14: 0 (Gonçalves & Baggio, 2012). The difference in the CLA content found in the samples presented in the literature and in this study was related to seasonal and regional influences.…”
Section: Resultsmentioning
confidence: 96%
“…(2018), a small amount of β‐sitosterol was detected in butter samples. The cholesterol content in butter is variable, e.g., 1,928–2,263 mg/kg (Gonçalves & Baggio, 2012), 2,512.7–3,690.4 mg/kg (Seçkin et al., 2005), and 2,043–3,824 mg/kg (Derewiaka et al., 2011).…”
Section: Resultsmentioning
confidence: 99%