An investigation on conjugated linoleic acid content, fatty acid composition, and physicochemical characteristics of Iranian Kurdish butter oil.

In this study, physicochemical and quality properties, fatty acid composition, and triglyceride composition of Iranian Kurdish butter oil (IKBO) obtained from yogurt drink (doogh) butter were investigated. Local doogh butter, prepared from cow's (CIKBO) and ewe's milk (EIKBO), was utilized as the raw material for this purpose. The free fatty acids (FFA) and peroxide values of IKBOs of the cow (CIKBO) and ewe (EIKBO) were obtained at 0.41 ± 0.01 and 0.39 ± 0.01 (g Oleic acid 100/g oil), and 1.32 ± 0.00 and 1.35 ± 0.00 (meq O₂ kg/oil), respectively. The amounts of saturated fatty acids (SFAs): 70.27 ± 0.62 and 72.13 ± 0.84 (g/100g), monounsaturated fatty acids (MUFAs): 19.37 ± 0.74 and 20.56 ± 0.97 (g/100g), and polyunsaturated fatty acids (PUFAs): 1.22 ± 0.12 and 2.75 ± 0.38 (g/100g) were obtained in CIKBO and EIKBO, respectively. The significant majority of the fatty acids (FAs) in the examined...