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Vitamin E, Vitamin A, and Carotene Contents of Alberta Butter

Alberta Dairymen's Association Research Unit, Department of Food Science, University of Alberta, Edmonton, Canada

ABSTRACT

The vitamin E, vitamin A, and carotene contents and the total vitamin A potencies of milk fat have been determined for 498 samples of butter representative of Alberta production for 15 months. Carotene was measured colorimetrically, glycerol dichlorohydrin reagent was used to determine vitamin A, and vitamin E was measured using a modified Emmerie-Engel procedure.

Vitamin A, carotene, and total vitamin A potency had maximum values in late spring when fresh pasture became available; they showed minimum values during late winter and early spring. Vitamin E had a maximum value in early fall and a minimum value in early spring. The mean summer, winter, and yearly values observed were, for vitamin A: 916, 679, 797 µg/100 g fat; carotene: 915, 307, 616 µg/100 g fat; total vitamin A potency: 4,570, 2,770, 3,670 IU/100 g fat; vitamin E: 3,630, 2,390, 3,010 µg/100 g fat.