Fatty Acids In Butter Research Articles

A Comparative Analysis of Butter, Ghee, and Margarine and Its Implications for Healthier Fat and Oil Group Choices: SWOT Analysis

ABSTRACTThis study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross‐sectional study, 60 samples from best‐selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC). Based on the authors' experiences and the available literature, a policy dialogue session was held with stakeholders about oil and fat challenges, followed by a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. The mean ± SE of total fatty acids in butter, ghee, and margarine was 94.07 ± 0.17, 94.49 ± 0.61, and 99.00 ± 0.18; total saturated fatty acid (TSFA) 66.69 ± 0.39, 64.26 ± 0.63, and 40.36 ± 0.87; trans fatty acid (TFA) 2.43 ± 0.09, 3.60 ± 0.29, and 0.83 ± 0.15 g/100 gfat, respectively. The predominant TFAs in butter and ghee were vaccenic acid (animal source) (2.06 ± 0.07 and 2.41 ± 0.17), while in margarine, it was elaidic acid (plant‐based source) (0.32 ± 0.12 g/100 gfat), respectively. Also, the SWOT findings showed being TFAs in the acceptable range (as the main strength), mismanagement (Weakness), reducing taxes based on lower TFA content (Opportunity), and sanctions (as the main Threat) were the most important criteria affecting fat choices in the Iranian food basket. The results of the study found that butter, ghee, and margarine contain relatively low levels of TFAs; however, butter and ghee were rich in beneficial fatty acids, which have been shown to have health‐protective properties. Policymakers can implicate the proposed strategies and opportunities from the SWOT analysis for healthier fat and oil choices to promote public health.

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain.

Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep's milk (SB), goat's milk (GB), and cow's milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.

Effect of microcapsules of chia oil on \u03a9-3 fatty acids, antioxidant characteristics and oxidative stability of butter

BackgroundΩ-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature.MethodsMicrocapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T1, T2, T3 and T4, respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage.ResultsAddition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T1, T2, T3 and T4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively (p > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively (p > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO2/kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value.ConclusionConcentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics.

Analysis of the Correlations of the Content of Clinically Important Fatty Acids in Diet and Blood with the Absorption Spectrum in the Near-Infrared Range

Fatty acid triglycerides are essential components of the human diet, while possessing unique biological activity. Their content in biological media is traditionally determined by gas and liquid chromatography. They are not readily available for mass analysis of food products and blood serum due to the complexity of these methods. The aim of our work is to study the correlation of the absorption spectra of near-infrared radiation with the characteristic oscillations of functional groups of clinically important fatty acids, such as palmitic saturated ones and oleic and linoleic unsaturated ones, as well as their trans-isomers, as well as to develop techniques and test equipment for rapid assessment of their content in fat products and blood serum. As a result, evidence of the applicability of the Fourier spectrometer in the wavelength range of 1.0–2.4 μm for the operational analysis of clinically important fatty acids in butter, spreads and serum, as well as the correlation of the absorption spectra of serum with the content of total triglycerides and cholesterol were revealed. In addition, using a portable spectrometer in the wavelength range of 1.0–1.65 μm suitable for mass analysis of fat-and-oil products quality, the content of these fatty acids was determined, and the selectivity of their determination was studied.

Medicinal value ofGarcinia –biochemical evidence

The genus Garcinia contains around 200 species and many are underutilized medicinal crops. In India 35 species are available out of which G. indica, G. gummi-gutta, G. xanthochymus, G. subelliptica and G. mangostana are the common species of Western Ghats while G. lanceaefolia, G. pedunculata, G. kydia and G. xanthochymu are common species in the northeastern Himalayan foot hills. The medicinal value of Garcinia is copious due to the presence of HCA (hydroxycitric acid) the anti-obesity compound in the fruit rinds and leaves. Other than that in the fruit, among the primary metabolites total proteins are present in good percentage; where the SD value is (0.14) among the 8 species under study. The mineral composition showed a great variation in the percentages of potassium, calcium and magnesium (SD being 17.2, 3.5 and 12.15, respectively). The study on vitamin content, organic acids, xanthones and anti-oxidant activity reveals that Garcinia is an important medicinal crop with immense nutraceutical properties. The seed butter of Garcinia is a natural source of fatty acids, which contains 40% of fatty acids. Stearic acid (40%), oleic acid (30%) and linoliec acid are the main components. Various chemical parameters of butter such as saponification value, acid value, iodine number and sterol content were of a range of sunflower oil, sesame oil and ground nut oil (all being commonly used cooking oil in India). An important point to be observed was the almost equal proportion of saturated and unsaturated fatty acids in butter, which is considered as beneficial. The bark exudates studied indicate the lack of organic acids in exudates. The resins were screened for phytochemical properties and the major secondary metabolites like total phenols, flavonoids and xanthones were also estimated.

Изучение корреляций содержания клинически важных жирных кислот в пище и крови со спектрами поглощения ближнего инфракрасного диапазона

AbstractFatty acid triglycerides are essential components of the human diet, while possessing unique biological activity. Their content in biological media is traditionally determined by gas and liquid chromatography. They are not readily available for mass analysis of food products and blood serum due to the complexity of these methods. The aim of our work is to study the correlation of the absorption spectra of near-infrared radiation with the characteristic oscillations of functional groups of clinically important fatty acids, such as palmitic saturated ones and oleic and linoleic unsaturated ones, as well as their trans -isomers, as well as to develop techniques and test equipment for rapid assessment of their content in fat products and blood serum. As a result, evidence of the applicability of the Fourier spectrometer in the wavelength range of 1.0–2.4 μm for the operational analysis of clinically important fatty acids in butter, spreads and serum, as well as the correlation of the absorption spectra of serum with the content of total triglycerides and cholesterol were revealed. In addition, using a portable spectrometer in the wavelength range of 1.0–1.65 μm suitable for mass analysis of fat-and-oil products quality, the content of these fatty acids was determined, and the selectivity of their determination was studied.

Prediction of naturally-occurring, industrially-induced and total trans fatty acids in butter, dairy spreads and Cheddar cheese using vibrational spectroscopy and multivariate data analysis

This study investigated the use of vibrational spectroscopy [near infrared (NIR), Fourier-transform mid-infrared (FT-MIR), Raman] and multivariate data analysis for (1) quantifying total trans fatty acids (TT), and (2) separately predicting naturally-occurring (NT; i.e., C16:1 t9; C18:1 trans-n, n = 6 … 9, 10, 11; C18:2 trans) and industrially-induced trans fatty acids (IT = TT – NT) in Irish dairy products, i.e., butter (n = 60), Cheddar cheese (n = 44), and dairy spreads (n = 54). Partial least squares regression models for predicting NT, IT and TT in each type of dairy product were developed using FT-MIR, NIR and Raman spectral data. Models based on NIR, FT-MIR and Raman spectra were used for the prediction of NT and TT content in butter; best prediction performance achieved a coefficient of determination in validation (R2V) ∼ 0.91–0.95, root mean square error of prediction (RMSEP) ∼ 0.07–0.30 for NT; R2V ∼ 0.92–0.95, RMSEP ∼ 0.23–0.29 for TT.

Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

Postprandial lipemic response to alpha‐linolenic acid rich oil, butter, and olive oil

AbstractPostprandial lipemia varies with composition of dietary fat due to partitioning of fatty acids between β‐oxidation, incorporation into TAG, and tissue lipids. Effects of alpha‐linolenic acid (ALA) are poorly characterized. Lipase‐catalyzed transesterification was used to produce a novel ALA‐oil (35% ALA) from rapeseed and linseed oil. We hypothesized a lower postprandial lipemic response with ALA‐oil than with olive oil and butter due to higher β‐oxidation of ALA. A randomized crossover study with 26 healthy men compared the effects on plasma lipids 7 h after a breakfast containing 35 g ALA‐rich oil, butter fat, or olive oil. The incremental area under curve for plasma TAG was lower with butter than with olive oil (34%, p<0.05) and ALA‐oil (25%, ns). After ALA‐oil percentage ALA increased, in TAG to a constant level of 7 mol% and in NEFA to 6% after 7 h. Since total NEFA increased with time the amount of exogenous ALA in NEFA also increased. Butter resulted in lower postprandial lipemia than the oils, the difference exceeding what is expected from the presence of short and medium chain fatty acids in butter. There was a considerable recirculation of ALA into the NEFA pool available for oxidation.Practical application: Enzymatic transesterification was used to produce a dietary oil rich in ALA. By randomizing the partitioning of ALA more evenly between the TAG molecules the risk of oxidation could be reduced. Analyses showed that the ALA‐oil was stable during storage for at least 3 months. Enzymatic transesterification could be used as an advantageous method to design an ALA rich dietary oil with new properties regarding fatty acid composition, susceptibility to oxidation, and effects on blood lipids.

Near Infrared Spectroscopy for High-Throughput Characterization of Shea Tree (Vitellaria paradoxa) Nut Fat Profiles

The Shea tree (Vitellaria paradoxa) is a major tree species in African agroforestry systems. Butter extracted from its nuts offers an opportunity for sustainable development in Sudanian countries and an attractive potential for the food and cosmetics industries. The purpose of this study was to develop near-infrared spectroscopy (NIRS) calibrations to characterize Shea nut fat profiles. Powders prepared from nuts collected from 624 trees in five African countries (Senegal, Mali, Burkina Faso, Ghana and Uganda) were analyzed for moisture content, fat content using solvent extraction, and fatty acid profiles using gas chromatography. Results confirmed the differences between East and West African Shea nut fat composition: eastern nuts had significantly higher fat and oleic acid contents. Near infrared reflectance spectra were recorded for each sample. Ten percent of the samples were randomly selected for validation and the remaining samples used for calibration. For each constituent, calibration equations were developed using modified partial least squares (MPLS) regression. The equation performances were evaluated using the ratio performance to deviation (RPD(p)) and R(p)(2) parameters, obtained by comparison of the validation set NIR predictions and corresponding laboratory values. Moisture (RPD(p) = 4.45; R(p)(2) = 0.95) and fat (RPD(p) = 5.6; R(p)(2) = 0.97) calibrations enabled accurate determination of these traits. NIR models for stearic (RPD(p) = 6.26; R(p)(2) = 0.98) and oleic (RPD(p) = 7.91; R(p)(2) = 0.99) acids were highly efficient and enabled sharp characterization of these two major Shea butter fatty acids. This study demonstrated the ability of near-infrared spectroscopy for high-throughput phenotyping of Shea nuts.

Evaluation of Nano Zinc (ZnO) for Surface Enhancement of ATR–FTIR Spectra of Butter and Spread

The effect of nano zinc (ZnO) particles in surface enhancement of attenuated total reflection–Fourier transform mid-infrared spectroscopy (ATR–FTIR) has been studied in butter and spread. Due to the health implications associated with consumption of trans fats, the studies also included the determination of band corresponding to trans fats of butter/spread in the nano-zinc-treated samples. The FTIR spectra of nano-zinc-treated butter showed enhancement of bands related to (―C―O, ―CH2―) at wave number 1,238 cm−1 and (O―C―C) band of esters at wave number 1,100 cm−1. Shifting in wave number to 1,150 cm−1 and reduction in its peak intensity was observed with the band corresponding to 1,162 cm−1 (―C―O stretch). Reduction in peak intensity of the bands at about 2,915 and 2,850 cm−1 (C―H groups) was also observed. In the case of spread, nano zinc reduced the peak intensities of FTIR bands at 2,915 cm−1, 2,850 cm−1 (―C―H― (CH2) stretches), 1,746 cm−1 (―C═O ester), 1,465 cm−1 (―C―H (CH2, CH3)), 1,375 cm−1 (―C―H (CH3)) and 1,156 cm−1 (C―O, ―CH2). Trans fats band corresponding to ═C―H stretch (trans bonds, 966 cm−1), was observed in pure butter and spread. Trans fatty acids in butter and spread were quantified with the aid of calibration/validation standards using trielaidin and triolein and by using partial least squares regression analysis. However, the band at 966 cm−1 was hindered in Zn-treated butter and reduced in Zn-treated spread.

Postprandial effects of an oleic acid-rich oil compared with butter on clotting factor VII and fibrinolysis in healthy men

Background:Factor VII coagulant activity (FVII:c) is associated with an increased risk of fatal ischemic heart disease, is correlated with plasma triacylglycerol concentration, and increases after a meal rich in long-chain fatty acids. ObjectiveWe planned to compare effects of meals rich in oleate and butter fat with those of a low-fat meal on FVII:c and fibrinolytic activity. DesignA crossover design was used to compare the postprandial effects on coagulant and fibrinolytic activities in 12 men of 3 high-fat (95 g) meals—high oleate, butter, and oleate + medium-chain triacylglycerols (oleate+MCT)—with an isoenergetic low-fat meal (18 g MCT). The oleate+MCT blend was used to mimic the ratio of long-chain to shorter-chain fatty acids in butter. ResultsNeither the amount nor type of fat consumed influenced plasminogen activator inhibitor 1 or t-plasminogen activator activities or D-dimer concentration. FVII:c increased by 12.5% (95% CI: 4.6%, 20.5%) after the high-fat meals at 3 h and by 6.7% (95% CI: 1.6%, 11.7%) at 7 h and changed 7 h after the low-fat meal by 214.3% (95% CI: 23.3%, 225.4%). The responses to the high-fat meals did not differ. Measurements of activated FVII (FVIIa), FVII zymogen, and activated FXII (FXIIa) concentrations made after the low-fat and high-oleate meals showed a significant increase in FVIIa only after the higholeate meal. ConclusionThe results of this study confirm that FVII:c falls after a low-fat meal and suggests that postprandial activation of FVII occurs rapidly after a fat-rich meal without involving an increase in FXIIa. Am J Clin Nutr 1998;68:1202–7.

Application of micellar electrokinetic chromatography and indirect UV detection for the analysis of fatty acids

A micellar electrokinetic chromatographic system using indirect UV detection was developed for the analysis of saturated fatty acids. Sodium dodecyl benzenesulfonate (SDBS) was used as micellar surfactant as well as chromophore for the indirect detection. The effects of the addition of acetonitrile and Brij on the migration and solubility of the fatty acids was investigated. With a mixture of 10 m M SDBS + 50% acetonitrile + 30 m M Brij, a complete separation of the C 8-C 20 fatty acids was obtained. The applicability of the developed system for the analysis of fatty acids in butter is demonstrated.

Coincidence of cis- and trans-monoethylenic fatty acids simplifies the open-tubular gas-liquid chromatography of butyl esters of butter fatty acids

Fatty acids of whole butterfat were converted to butyl esters and fractionated by thin-layer chromatography on silica gel impregnated with AgNO 3. Fractions of C 10C 18 fatty acids were examined on a bonded polyglycol open-tubular gasliquid chromatography (GLC) column. Comparisons of fractions showed that butyl esters of cis and trans monoethylenic fatty acids coincided exactly for most bond positions. Polyglycol column GLC of butyl esters thus simplifies analysis of butterfat. Some monoethylenic acids with bond positions closer to the carboxyl group than major components such as cis-18:1 n-9 did not resolve from these components. A trans-18:1 n-3 fatty acid previously reported was not found, but trans-18:1 n-6, n-5, n-4 and n-2 were confirmed from GLC properties. The fatty acids 12:1 and 14:1 were shown by TLC and GLC to be exclusively a single cis isomer with the ethylenic bond in the Δ9,10 position. The GLC evidence for the unusual vinyl bond in the 10:1 n-1 of butterfats is reviewed. It is proposed that these three fatty acids are products of a desaturase through the animal biochemistry proper as distinct from the rumen biochemistry processes which lead to the multiplicity of isomers of 16:1 and 18:1 fatty acids.

Furan fatty acids in butter and butter oil

Nine furan fatty acids (F-acids), among which 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic acid and 10,13-epoxy-11,12-dimethyloctadeca-10,12-dienoic acid predominated, were detected in butter and butter oil. The total amount of the F-acids in four butter samples varied between 116 and 476 mg/kg.

Colorimetric Assay for Free Fatty Acids in Butter Using Flow‐Injection and Immobilized Enzymes

ABSTRACTButyrate kinase (BK) was extracted from Escherichia coli DH5 pJc7*, purified, immobilized on porous glass beads and packed in a glass tube as a biosensor coupled with a flow‐injection analysis system (FIA). The limits of detection were: FIA (25ppm) and batch method (BM, 5ppm). BK is highly specific for butyric, propionic and valeric acids. Regression coefficient values were: FIA r=0.992 and free enzyme r=0.987. The FIA and BM were tested on butter samples with high correlation (r= 1.000) between the methods. Correlation coefficients were: r=0.994 and r=0.988 between acid degree value and FIA/BM.

Liquid Chromatographic Method for Quantitative Determination of Free Fatty Acids in Butter

A liquid chromatographic method has been developed for the determination of free fatty acids in butter. The fatty acids are converted to the p-bromophenacyl esters, via a crown ether-catalyzed reaction, without separation from the other butter components. The esters are separated on a C18-bonded silica column by using an acetonitrile-water solvent gradient and quantitated using the ester of heptadecanoic acid as internal standard. C16 and C18:1 co-elute in the acetonitrile-water system but are separated using an isocratic methanol-acetonitrile-water system. Limits of detection range from 7 ng for butyric acid to 45 ng for linoleic acid. The average coefficient of variation (n = 10) for 10 free fatty acids from a butter was 5.83%.

Method for the Routine Quantitative Gas Chromatographic Analysis of Major Free Fatty Acids in Butter and Cream

A rapid quantitative method was developed for routine analysis of the major, even carbon-numbered free fatty acids in butter and cream. Free fatty acids were isolated directly from intact samples by a modified silicic acid-potassium hydroxide arrestant column and were separated by gas chromatography with a 1.8 m×2mm inner diameter glass column packed with 10% neopentyl glycol adipate on 80/100 Chromosorb W. Purified, formic acid-saturated carrier gas was required for minimal peak tailing and extended column life. The accuracy and reproducibility of the method was established through quantitative recovery studies of free fatty acid mixtures, free fatty acids added to butter, and replicate analysis of butter and cream samples.

Butyl Ester Preparation for Gas-Liquid Chromatographic Determination of Fatty Acids in Butter

Butter oil is extracted from butter with hexane, using a rolling boil technique. The resulting 10% butter oil in hexane is converted to butyl esters, using butanol in place of methanol as specified in the official final action method, 28.063-28.067. A water wash and centrifuge technique is used to remove butanol from the n-hexane-butyl ester solution. Conversions to butyl esters are quantitative by the boron trifluoride, sulfuric acid, and sodium butoxide procedures. When methyl ester methods are used, there are serious losses of the short chain volatile and water-soluble acids, making the methyl ester procedures questionable for determining the authenticity of milk fat.

Research Regarding Physicochemical Changes in Cow Butter During Freezing Storage

SUMMARY Physicochemical characteristics and freshness indic ators of cow butter during freezing storage (-15 - 18 o C) were studied. The content of saturated fatty aci ds was higher (68.35%) than that of unsaturated fatty acids (31.65%). There was an incr ease of titrable acidity during storage, butter hydrolysis was installed after one month under free zing conditions. Results showed that butter is resistant to oxidation, epihidrinic aldehyde was sh own after 9 months of storage in freezing condition s. The content of saturated fatty acids in butter was (68.35%) and that of unsaturated fatty acids (31.65%), major fatty acids present were miristic, palmitic, capric, stearic and oleic acids, as shown in fig.1. Fig.2 shows that in the first 6 months of st orage under freezing there was a slow increase of t he peroxide index, which corresponds to the initiation phase of oxidation, followed by a sharp increase corresponding to propagation phase in which are for med the largest amount of hydroperoxides as primary compounds of oxidation, in the next 3 months the growth was relatively constant because the balance formed between peroxides and secondary compounds, and after 9 months the peroxide index decreased, in this moment Kreis reaction is positiv e indicating epihidrinic aldehyde presence. Fig.1 Fatty acids composition of cow butter Fig.2 Peroxide index variation of frozen b utter Results showed that butter is likely to acid hydrol ysis due to the high water content (16%), and is resistant to oxidation due to low compositio n in unsaturated fatty acids, advanced oxidation wa s installed after 9 months if frozen butter. In froze n butter altering processes take place more slowly than in that stored under refrigeration. Hydrolysis process is installed more quickly in terms of refrigeration and freezing than oxidative processes , being intensified by a higher water content in product and by hydrolytic enzymes presence.