Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling
In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional (n = 28), org...
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MDPI AG
2017-03-01
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Online Access: | http://www.mdpi.com/2304-8158/6/4/26 |
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author | Annemieke M. Pustjens Rita Boerrigter-Eenling Alex H. Koot Maikel Rozijn Saskia M. van Ruth |
author_facet | Annemieke M. Pustjens Rita Boerrigter-Eenling Alex H. Koot Maikel Rozijn Saskia M. van Ruth |
author_sort | Annemieke M. Pustjens |
collection | DOAJ |
description | In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional (n = 28), organic (n = 14), and grass (n = 12) full-fat butters were collected during the winter and summer seasons. Samples were analyzed for their fat content, free fatty acid (FFA) content, and triglyceride (TG) and fatty acid (FA) profiles. The fat content was significantly lower in conventional butters than in organic butters and the FFA content was significantly lower in conventional butters compared with grass butters. Also, organic butters differed significantly from their conventional counterparts with regard to their TG and FA profiles. The TG profiles of the organic and grass butters did not differ significantly. The FA profiles of grass butters were less distinct, since only a few FAs differed significantly from conventional (six FAs) and organic (eight FAs) butters. |
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issn | 2304-8158 |
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publishDate | 2017-03-01 |
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spelling | doaj.art-8d90ee386f6c4673b4c18df5976c2afb2022-12-21T17:48:31ZengMDPI AGFoods2304-81582017-03-01642610.3390/foods6040026foods6040026Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid ProfilingAnnemieke M. Pustjens0Rita Boerrigter-Eenling1Alex H. Koot2Maikel Rozijn3Saskia M. van Ruth4RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The NetherlandsRIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The NetherlandsRIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The NetherlandsRIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The NetherlandsRIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The NetherlandsIn the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositional differences. Retail conventional (n = 28), organic (n = 14), and grass (n = 12) full-fat butters were collected during the winter and summer seasons. Samples were analyzed for their fat content, free fatty acid (FFA) content, and triglyceride (TG) and fatty acid (FA) profiles. The fat content was significantly lower in conventional butters than in organic butters and the FFA content was significantly lower in conventional butters compared with grass butters. Also, organic butters differed significantly from their conventional counterparts with regard to their TG and FA profiles. The TG profiles of the organic and grass butters did not differ significantly. The FA profiles of grass butters were less distinct, since only a few FAs differed significantly from conventional (six FAs) and organic (eight FAs) butters.http://www.mdpi.com/2304-8158/6/4/26authenticitybutterfat contentfree fatty acidsfatty acid compositiongrassorganictriglyceride profile |
spellingShingle | Annemieke M. Pustjens Rita Boerrigter-Eenling Alex H. Koot Maikel Rozijn Saskia M. van Ruth Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling Foods authenticity butter fat content free fatty acids fatty acid composition grass organic triglyceride profile |
title | Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling |
title_full | Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling |
title_fullStr | Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling |
title_full_unstemmed | Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling |
title_short | Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling |
title_sort | characterization of retail conventional organic and grass full fat butters by their fat contents free fatty acid contents and triglyceride and fatty acid profiling |
topic | authenticity butter fat content free fatty acids fatty acid composition grass organic triglyceride profile |
url | http://www.mdpi.com/2304-8158/6/4/26 |
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