Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid Profiling
by
Annemieke M. Pustjens 1,*, Rita Boerrigter-Eenling 1, Alex H. Koot 1, Maikel Rozijn 1 and Saskia M. Van Ruth 1,2
Annemieke M. Pustjens 1,*, Rita Boerrigter-Eenling 1, Alex H. Koot 1, Maikel Rozijn 1 and Saskia M. Van Ruth 1,2
1
RIKILT Wageningen Research, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands
2
Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
*
Author to whom correspondence should be addressed.
Academic Editor: Daniel Granato
Foods 2017, 6(4), 26; https://doi.org/10.3390/foods6040026
Received: 9 February 2017 / Revised: 29 March 2017 / Accepted: 30 March 2017 / Published: 31 March 2017
(This article belongs to the Special Issue Food Identity, Authenticity and Fraud: The Full Spectrum)
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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Keywords:
authenticity; butter; fat content; free fatty acids; fatty acid composition; grass; organic; triglyceride profile
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Pustjens, A.M.; Boerrigter-Eenling, R.; Koot, A.H.; Rozijn, M.; Van Ruth, S.M. 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 2017, 6, 26.
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