EFFECT OF COW DRY BUTTER OIL FRACTIONATON ON FATTY ACIDS
Fractionation of cow butter oil using dry crystallization method at different temperatures 20,25 and30ºC for four different fractions : the solid fraction at 30,25 and 20ºC and liquid fraction at 20ºC. Changes in fatty acids composition using a gas chromatograph were investigated. The results showed...
| Main Authors: | , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
College of Agriculture
2013-09-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_80334_5a1fd9fd81e6710da672c15050dcc5e2.pdf |
| Summary: | Fractionation of cow butter oil using dry crystallization method at different temperatures 20,25 and30ºC for four different fractions : the solid fraction at 30,25 and 20ºC and liquid fraction at 20ºC. Changes in fatty acids composition using a gas chromatograph were investigated. The results showed a rise in mono and poly unsaturated fatty acids in liquid fraction compared to solid fractions. The highest amount of these acids was observed in liquid fraction at 20ºC
(36.88%), whereas the lowest amount was found in solid fractions at 30C (26.33%), compared to the original butter oil (32.32%).The lowest amount in long chain saturated fatty acid was found in liquid fraction at 20ºC (49.51%) compared to the solid fractions at 30ºC (63.35%) and original butter oil (55.54%).The short chain saturated fatty acids (C4-C10) were increased from 11.94% in the original butter oil to 13.37% in the liquid fraction, while C4-C10 in the solid fractions at 25ºc was decreased to 10.05%. |
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| ISSN: | 1815-316X 2224-9796 |