Question:
Which of the following is the principal MUFA present in butter?
Which of the following is the principal MUFA present in butter?
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Oleic acid ($C18:1$ cis) is the most abundant unsaturated fatty acid in milk and butter, directly influencing its softness and physical consistency.
Updated On: Aug 7, 2026
- Marvalic acid
- Elaidic acid
- Vaccenic acid
- Oleic acid
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Monounsaturated fatty acids (MUFA) are fatty acids that contain exactly one double bond in their carbon chain.
In milk fat and butter, unsaturated fatty acids make up approximately 30% to 35% of the total fatty acid profile, with monounsaturated fatty acids being the largest contributor to this fraction.
Step 2: Detailed Explanation:
Oleic acid ($C18:1$, cis-9-octadecenoic acid) is the primary monounsaturated fatty acid found in butter fat.
It typically accounts for 20% to 30% of the total fatty acid composition in butter, depending on seasonal factors and bovine feed.
Oleic acid plays a major role in determining the melting point, hardness, and spreadability of butter at refrigerated temperatures.
Vaccenic acid is a trans-monounsaturated fatty acid present in much smaller amounts (around 1% to 2%) as a natural byproduct of rumen biohydrogenation.
Elaidic acid is the trans-isomer of oleic acid, which is not highly abundant in natural milk fat.
Marvalic acid is not a standard major monounsaturated fatty acid in dairy products.
Therefore, oleic acid is the principal MUFA present in butter.
Step 3: Final Answer
The correct option is (D).
Monounsaturated fatty acids (MUFA) are fatty acids that contain exactly one double bond in their carbon chain.
In milk fat and butter, unsaturated fatty acids make up approximately 30% to 35% of the total fatty acid profile, with monounsaturated fatty acids being the largest contributor to this fraction.
Step 2: Detailed Explanation:
Oleic acid ($C18:1$, cis-9-octadecenoic acid) is the primary monounsaturated fatty acid found in butter fat.
It typically accounts for 20% to 30% of the total fatty acid composition in butter, depending on seasonal factors and bovine feed.
Oleic acid plays a major role in determining the melting point, hardness, and spreadability of butter at refrigerated temperatures.
Vaccenic acid is a trans-monounsaturated fatty acid present in much smaller amounts (around 1% to 2%) as a natural byproduct of rumen biohydrogenation.
Elaidic acid is the trans-isomer of oleic acid, which is not highly abundant in natural milk fat.
Marvalic acid is not a standard major monounsaturated fatty acid in dairy products.
Therefore, oleic acid is the principal MUFA present in butter.
Step 3: Final Answer
The correct option is (D).
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