General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Prof. Dr. Shen-Ming Chen
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Prof. Dr. Shen-Ming Chen
National Taipei University of Technology, Taiwan
 

IJCEA 2016 Vol.7(3): 190-194 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2016.V7.570

Evaluation of Fatty Acid Profile of Trabzon Butter

Tulay Ozcan, Arzu Akpinar-Bayizit, Lutfiye Yilmaz-Ersan, Kader Cetin, and Berrak Delikanli
Abstract—Trabzon butter, a dairy product with its unique flavor, aroma and color, is produced with traditional methods in Black sea region/Turkey. In the present study, the types and amounts of short, medium and long-chain saturated and unsaturated fatty acids of Trabzon butter sold in Bursa retail markets from different geographical origin were determined by gas chromatography. The total of short-chain fatty acid levels of Trabzon butter samples were 1.43% to 2.17%, while medium-chain fatty acid levels ranged from 0.09% to 12.00%. Minimum and maximum levels of long-chain fatty acids of samples were determined as 0.01% and 34.24%. The fatty acid profile showed that palmitic, stearic and myristic acids were dominant as saturated fatty acids whereas oleic was the major monounsaturated fatty acid in butter. It could be concluded that the fatty acid content of butter can be affected by raw milk quality, the breed type and the genetic and physiological factors of the animals, geographical location and the production practices.

Index Terms—Trabzon butter, fatty acids.

Tulay Ozcan, Arzu Akpinar-Bayizit, Lutfiye Yilmaz-Ersan, and Berrak Delikanli are with the Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: tulayozcan@uludag.edu.tr, abayizit@uludag.edu.tr, lutfiyey@uludag.edu.tr, berrakdelikanli@gmail.com).
Kader Cetin is with Central Research Institute of Food and Feed Control, Bursa, Turkey (e-mail: cetinkader@gthb.gov.tr).

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Cite: Tulay Ozcan, Arzu Akpinar-Bayizit, Lutfiye Yilmaz-Ersan, Kader Cetin, and Berrak Delikanli, "Evaluation of Fatty Acid Profile of Trabzon Butter," International Journal of Chemical Engineering and Applications vol. 7, no. 3, pp. 190-194, 2016.

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