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Journals / Gıda ve Yem Bilimi Teknolojisi Dergisi / 2026 / Sayı: 33

Unraveling the Unique Fatty Acid Signatures of Blended Butters: A Gas Chromatography Study

Karışım Tereyağlarının Benzersiz Yağ Asidi Profillerinin Belirlenmesi: Bir Gaz Kromatografi Çalışması

Erdem Artuvan(Mersin Gıda Kontrol Laboratuvar Müdürlüğü)0000-0001-7318-0514
Salih Aksay(MERSİN ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.)0000-0002-6068-6628
Pages
32–39
Publication Date
2025-02-13
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results and conclusion: The results showed that as the proportion of goat butter increased, the amount of capric acid increased significantly, and the total percentage of unsaturated fatty acids decreased.

📌 3 Key Takeaways

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Objective & Hypothesis:Objective: This study aimed to analyze the changes in the fatty acid profile of butter obtained by mixing goat butter and cow butter at different ratios (25%, 50%, 75% w/w) using gas chromatography and to identify the key fatty acids that can be used to detect goat butter adulterated with cow butter.
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Key Findings & Data:Results and conclusion: The results showed that as the proportion of goat butter increased, the amount of capric acid increased significantly, and the total percentage of unsaturated fatty acids decreased.
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Conclusion & Impact:As a result of the study, it was determined that caproic acid (6:0), caprylic acid (8:0), capric acid (10:0), lauric acid (12:0), myristoleic acid (14:1), linoleic acid (18:2), linolenic acid (18:3), and eicosenoic acid (20:1) content in goat and cow butter mixtures can be used as marker acids.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Yağ Asitleri · Tereyağı · Tağşiş

Abstract

Objective: This study aimed to analyze the changes in the fatty acid profile of butter obtained by mixing goat butter and cow butter at different ratios (25%, 50%, 75% w/w) using gas chromatography and to identify the key fatty acids that can be used to detect goat butter adulterated with cow butter. Materials and methods: The purity of the fats used was determined by Real-Time PCR. Fatty acid composition analyses were performed using a Gas Chromatograph (GC) device. Results and conclusion: The results showed that as the proportion of goat butter increased, the amount of capric acid increased significantly, and the total percentage of unsaturated fatty acids decreased. Capric acid was found to be dominant in goat cheese, while the highest saturated fatty acid content was determined in cow cheese. Additionally, it was found that the trans-fat ratio increased when cow butter was added to goat butter. As a result of the study, it was determined that caproic acid (6:0), caprylic acid (8:0), capric acid (10:0), lauric acid (12:0), myristoleic acid (14:1), linoleic acid (18:2), linolenic acid (18:3), and eicosenoic acid (20:1) content in goat and cow butter mixtures can be used as marker acids.

Özet

Amaç: Bu çalışmada, keçi tereyağı ile inek tereyağının farklı oranlarda (%25, 50, 75 w/w) karıştırılmasıyla elde edilen tereyağının yağ asidi profilindeki değişimlerin gaz kromatografisi kullanılarak analiz edilmesi ve inek tereyağı ile tağşiş edilmiş keçi tereyağlarının saptanmasında belirleyici yağ asitlerinin tespit edilmesi amaçlanmıştır. Materyal ve yöntem: Kullanılan yağların saflığı Real-Time PCR ile belirlenmiştir. Yağ asitleri kompozisyonu analizleri Gaz Kromatografi (GC) cihazı ile yapılmıştır. Tartışma ve sonuç: Çalışma sonucunda, keçi tereyağı oranı arttıkça kaprik asit miktarının önemli ölçüde arttığı ve doymamış yağ asitlerinin toplam yüzdesinin azaldığı gözlenmiştir. Kaprik asidin keçi peynirinde baskın olduğu, en yüksek doymuş yağ asidi içeriğinin inek peynirinde belirlendiği görülmüştür. Ayrıca, keçi tereyağına inek tereyağı eklendiğinde trans yağ oranının arttığı bulunmuştur. Çalışma sonucunda keçi ve inek tereyağı karışımlarında kaproik asit (6:0), kaprilik asit (8:0), kaprik asit (10:0), laurik asit (12:0), miristoleik asit (14:1), linoleik asit (18:2), linolenik asit (18:3) ve eikosenoik asit (20:1) içeriğinin belirleyici asit olarak kullanılabileceği saptanmıştır.

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Cite This Article

Artuvan, E., Aksay, S. (2025). Unraveling the Unique Fatty Acid Signatures of Blended Butters: A Gas Chromatography Study. Gıda ve Yem Bilimi Teknolojisi Dergisi, Sayı: 33, 32–39. https://doi.org/10.56833/gidaveyem.1534442

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