Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 8, August 2023, Page 499-507 PDF (617.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.161942.6959 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Moneer M. El Abd1; Fouad M. F. Elshaghabee   1; Abeer F. Zayan2; Rasha N. M. Tawfik2
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| 1Dairy Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt. | ||||
| 2Food Technology Research Institute, Agriculture Research Center, 12619 Giza, Egypt | ||||
| Abstract | ||||
| This study aimed at evaluating fat constants, fatty acid profile, oxidative stability, antioxidant and anti-carcinogenic activities of butter oil in comparison with some vegetable oils. The results of fat constants showed that all tested oils had good quality. The relative distribution of fatty acid profile shows that butter oil had the highest amount of butyric acid (C4:0) and lauric acid (C12:0). Palmitic acid (C16:0 saturated acid) was dominant in shortening. In contrast, sunflower and corn oils had the lowest levels of saturation. Linoleic acid (C18:2) polyunsaturated fatty acid was the most dominant in sunflower oil compared to other tested edible oils. High levels of linolenic acid (C18:3n3) fatty acid distribution was observed in soybean, cottonseed and sesame oils. The stability of butter oil and shortening under acceleration conditions of oxidation was due to their content of saturated fatty acids. Cottonseed oil had significantly the highest antioxidant and anti-carcinogenic activities compared to tested edible oils because its polyphenols contents. This study recommends using cottonseed and soybean oils in manufacturing of imitation cheese for enhancing the anti-carcinogenic activity of butter oil. | ||||
| Keywords | ||||
| Butter oil; soybean oil; cottonseed oil; shortening; oxidative stability; anti-carcinogenic activity | ||||
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