Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters

Abstract

This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 mg/100 g, and β-carotene contents ranged from 4.46 to 15.60 μg/g. Fatty acid composition analysis showed variations, with palmitic acid ranging from 26.11 % to 44.25 %, oleic acid from 19.55 % to 29.80 %, and linoleic acid from 1.63 % to 3.04 %. A total of 44 aroma components were identified. Traditional butter samples exhibited differences in aroma components and fatty acid composition compared to commercial butter. Notably, traditional butter had higher concentrations of octanoic and n-decanoic acids than commercial butter. Moreover, some aroma components such as N-butanoic acid 2-ethylhexyl ester, decanoic acid, and pentadecane were found exclusively in traditional butters. Traditional butter showed higher α-tocopherol and β-carotene contents. These findings underscore the distinct chemical profiles of traditional and commercial butter samples, influenced by production methods and possibly geographical origin.

Keywords

• α-Tocopherol
• β-carotene
• Cholesterol
• Fatty acid
• Peroxide value
• Traditional butter