Fatty acid composition of edible oils derived from certified organic and conventional agricultural methods

Effects of milk type, production month, and brand on fatty acid composition: A case study in Korea

“…In general, consumers interested in organic products (such as organic milk) associate them with a higher nutritional value and are therefore willing to pay a premium price. However, whether the nutritional quality of organic products is actually superior is a rather controversial question whose answer may vary between foodstuffs (Bahar et al, 2008;Molkentin, 2013;Samman et al, 2008).…”

“…Although there are no worldwide standards and regulations governing organic agricultural products, governmental regulation bodies and some international organizations, such as the International Federation of Organic Agriculture Movements, have been established to harmonize organic production, labelling, and certification methods (Samman et al, 2008). The rules for organic milk farming are similar in many countries.…”

Authentication of organic and conventional eggs by carotenoid profiling

“…Although there is no recognised worldwide standard for organic agriculture, a number of international organisations have developed basic frameworks against which organic production methods can be evaluated. These major organisations include the International Federation of Organic Agriculture Movements (IFOAM) and the Food and Agriculture Organization (FAO)/World Health Organization (WHO) Codex Alimentarius (Samman et al, 2008). European Union (EU) legislative additions, which address commercial egg production, underline the importance of housing systems.…”

Effects of Topical and Dietary Use of Shea Butter on Animals

“…Di Vincenzo and co-workers [6] however concluded that SOO, OOO, and SOS were the major triglycerides in Shea butter with regional variation. Shea butter contains relatively high amount of saturated fatty acids compared to other plant-sourced lipids including: grape seed oil (total saturated fatty acids: 10.4-14.3 % of total fatty acids), olive oil (12.7-16.2 %), and canola oil (5.5-7.7 %) which are all, in contrast to Shea butter, liquid at room temperature and have saturated fatty acids less than 20 % of total fatty acids [41][42][43]. Shea butter fatty acid composition has been found to vary across the African countries [6,44].…”