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...

Full description

Bibliographic Details
Main Authors: Annemieke M. Pustjens, Rita Boerrigter-Eenling, Alex H. Koot, Maikel Rozijn, Saskia M. van Ruth
Format: Article
Language:English
Published: MDPI AG 2017-03-01
Series:Foods
Subjects:
Online Access:http://www.mdpi.com/2304-8158/6/4/26
_version_ 1819231138198061056
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.
first_indexed 2024-12-23T11:40:12Z
format Article
id doaj.art-8d90ee386f6c4673b4c18df5976c2afb
institution Directory Open Access Journal
issn 2304-8158
language English
last_indexed 2024-12-23T11:40:12Z
publishDate 2017-03-01
publisher MDPI AG
record_format Article
series Foods
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
work_keys_str_mv AT annemiekempustjens characterizationofretailconventionalorganicandgrassfullfatbuttersbytheirfatcontentsfreefattyacidcontentsandtriglycerideandfattyacidprofiling
AT ritaboerrigtereenling characterizationofretailconventionalorganicandgrassfullfatbuttersbytheirfatcontentsfreefattyacidcontentsandtriglycerideandfattyacidprofiling
AT alexhkoot characterizationofretailconventionalorganicandgrassfullfatbuttersbytheirfatcontentsfreefattyacidcontentsandtriglycerideandfattyacidprofiling
AT maikelrozijn characterizationofretailconventionalorganicandgrassfullfatbuttersbytheirfatcontentsfreefattyacidcontentsandtriglycerideandfattyacidprofiling
AT saskiamvanruth characterizationofretailconventionalorganicandgrassfullfatbuttersbytheirfatcontentsfreefattyacidcontentsandtriglycerideandfattyacidprofiling