COMPARISON OF THE FATTY ACID PROFILES AND PHYSICOCHEMICAL INDEXES OF TRADITIONAL SHEEP'S AND COWS, BUTTERS

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RAZM S.; ATAYE SALEHI E.; GHIASVAND R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:57 Page(s): 35-43

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Title

COMPARISON OF THE FATTY ACID PROFILES AND PHYSICOCHEMICAL INDEXES OF TRADITIONAL SHEEP'S AND COWS, BUTTERS

Author(s)

RAZM S. | ATAYE SALEHI E. | GHIASVAND R. | Issue Writer Certificate

Keywords

PHYSICOCHEMICAL INDEXESQ2

FATTY ACID PROFILESQ2

SHEEP'S BUTTERQ2

COW'S BUTTERQ2

Abstract

In this study, PHYSICOCHEMICAL INDEXES such as acidity, peroxide value, saponification value, iodine value and refractive index by standard methods and fatty acids profile by gas chromatography in 8 samples of animal's butter (cow and sheep) in Quchan and Dargaz cities in spring and summer were studied. The Highest contents of acidity, peroxide, saponification value, iodine value and refractive index were observed to be (0.54 % oleic acid), (0.73 mEq peroxide), (236.53 mg KOH per g), 35.03 (g iodine) and (1/455 °) in the Quchan summer cows' butter, Dargaz spring cows' butter, Quchan spring cows’ butter, Dargaz spring cows' butter and Quchan spring SHEEP'S BUTTER respectively. In the other hand, the lowest contents of this indexes were observed to be (0.11% oleic acid), (0.22 mEq peroxide), (288.88 mg KOH per g), (27.16 g iodine) and (1.453) in the Dargaz spring cows’ butter, Quchan spring cows' butter, Dargaz summer SHEEP'S BUTTER, Quchan summer SHEEP'S BUTTER, Dargaz spring cows' butter respectively. The contents of saturated fatty acids (%), monounsaturated (%) and polyunsaturated fatty acids (%) were found to be59.9, 36.06 and 3/67 % in spring cows' butter and 53.25, 43.31 and 4/33 spring SHEEP'S BUTTER respectively. The contents of this fatty acids were found to be 55/41, 34.04 and 3/84 in summer cows' butter and 52.16, 37.28 and 4.18 summer SHEEP'S BUTTER respectively.

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APA: Copy

RAZM, S., ATAYE SALEHI, E., & GHIASVAND, R.. (2016). COMPARISON OF THE FATTY ACID PROFILES AND PHYSICOCHEMICAL INDEXES OF TRADITIONAL SHEEP'S AND COWS, BUTTERS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(57), 35-43. SID. https://sid.ir/paper/72039/en

Vancouver: Copy

RAZM S., ATAYE SALEHI E., GHIASVAND R.. COMPARISON OF THE FATTY ACID PROFILES AND PHYSICOCHEMICAL INDEXES OF TRADITIONAL SHEEP'S AND COWS, BUTTERS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(57):35-43. Available from: https://sid.ir/paper/72039/en

IEEE: Copy

S. RAZM, E. ATAYE SALEHI, and R. GHIASVAND, “COMPARISON OF THE FATTY ACID PROFILES AND PHYSICOCHEMICAL INDEXES OF TRADITIONAL SHEEP'S AND COWS, BUTTERS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 57, pp. 35–43, 2016, [Online]. Available: https://sid.ir/paper/72039/en

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