Exploring Margarine in Anhydrous Milk Fat by Chromatographic Tools
Roya Fathitil, Javad Hesari, Sodeif Azadmard-Damirchi, Mahboob Nemati, Seyed Hadi Peighambardoust, Mostafa Aghamirzaei
Annual Research & Review in Biology · pp. 611–624 · Published 9 Nov 2013
10.9734/ARRB/2014/6442Abstract
Aims: The analysis of 10 anhydrous milk fat (AMF) samples randomly purchased from Tabriz area was carried out to determine the level of adulteration. Place and Duration of Study: Department of Agriculture (Food Science Labs), Department of Medicine (Central Lab), between April 2010 and October 2011. Methodology: For adulteration confirmation of the AMF Samples, admixtures of milk fat (MF) with different levels (5, 10 and 15% w/w) of margarine were prepared and analyzed. The authentication was performed employing GC with FID detector and RP-HPLC using fluorescence detector for fatty acid (FA) and tocopherol profiling, respectively. Results: In market samples, abnormalities in fatty acid profile e.g. significantly high concentration of linoleic acid and low concentration of myristic acid were observed. In addition to high levels of total tocopherol, tocopherols of plant origin like β+γ-tocopherol and β+γ-tocotrienol and a compound X with ambiguous identity were also found in tocopherol profile of abnormal samples. Conclusion: Thus, AMF adulterations arising from admixing with vegetable oils and fats could be successfully detected by applying HPLC for tocopherol profiling.
References (53)
- 1 Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats [DOI]
- 2 Palm fruit chemistry and nutrition.
- 3 Authentication of vegetable oils by chromatographic techniques [DOI]
- 4 Chromatographic analysis of tocol-derived lipid antioxidants [DOI]
- 5 Health Effects of Palm Oil [DOI]
- 6 A Review Paper: Current Knowledge of Ghee and Related Products [DOI]
- 7 Rheological Properties of Milkfat and Butter [DOI]
- 8 Effects of margarine compared with those of butter on blood lipid profiles related to cardiovascular disease risk factors in normolipemic adults fed controlled diets [DOI]
- 9 Linear relationship between increasing amounts of extruded linseed in dairy cow diet and milk fatty acid composition and butter properties [DOI]
- 10 Ghee: Its Chemistry, Processing and Technology [DOI]
- 11 Determination of the adulteration of butter [DOI]
- 12 Stability of Minor Lipid Components with Emphasis on Phytosterols During Chemical Interesterification of a Blend of Refined Olive Oil and Palm Stearin [DOI]
- 13 Refractive index as an objective method for evaluation of rancidity in edible oils and fats [DOI]
- 14 The Nomenclature, Structure, and Properties of Food Lipids [DOI]
- 15 Tocol‐derived minor constituents in selected plant seed oils [DOI]
- 16 Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea [DOI]
- 17 Separation and Identification of Tocotrienol Isomers by HPLC−MS and HPLC−NMR Coupling [DOI]
- 18 Physical and Processing Properties of Milk, Butter, and Cheddar Cheese from Cows Fed Supplemental Fish Meal [DOI]
- 19 Butter and butter oil classification by PTR-MS [DOI]
- 20 Rapid detection of vegetable oils in milk fat by on-line LC-GC analysis of β-sitosterol as marker [DOI]
- 21 A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams [DOI]
- 22 Detection of Beef Body Fat and Margarine in Butterfat by Differential Scanning Calorimetry [DOI]
- 23 Authenticity of milk fat by fast analysis of triacylglycerols [DOI]
- 24 Detection of foreign fat in milk fat from different continents by triacylglycerol analysis [DOI]
- 25 TAG composition of ewe's milk fat. Detection of foreign fats [DOI]
- 26 Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk [DOI]
- 27 Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation [DOI]
- 28 Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland. [DOI]
- 29 Complex chromatographic determination of the adulteration of dairy products: A new approach [DOI]
- 30 Chemical composition of hazelnuts (Corylus avellanaL.) grown in New Zealand [DOI]
- 31 Detection of refined animal and vegetable fats in adulteration of pure milkfat [DOI]
- 32 Equivalence of packed and capillary GC columns for detection of foreign fat in butter by use of the triglyceride formula method [DOI]
- 33 Development and Evaluation of a Normal Phase Liquid Chromatographic Method for the Determination of Tocopherols and Tocotrienols in Walnuts [DOI]
- 34 Ragi (Eleusine coracana L.) – a natural antioxidant for ghee (butter oil) [DOI]
- 35 FATTY ACID COMPOSITION WITH EMPHASIS ON CONJUGATED LINOLEIC ACID (CLA) AND CHOLESTEROL CONTENT OF PAKISTANI DAIRY PRODUCTS
- 36 Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn) [DOI]
- 37 Adulteration of butterfat: validity of Reichert-Meissl, Polenske and iodine values [DOI]
- 38 Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow’s milk [DOI]
- 39 Rancidity in Indian butterfats (ghee) [DOI]
- 40 Capillary electrochromatographic evaluation of vitamin E-active oil constituents: tocopherols and tocotrienols [DOI]
- 41 Tocopherol Content of Canadian Butterfat and Its Use in Detecting Adulteration [DOI]
- 42 Occurrence of γ-Tocopherol and Variation of α- and γ-Tocopherol in Bovine Milk Fat [DOI]
- 43 Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt [DOI]
- 44 EFFECT OF GREEN FODDER FEEDING ON CONJUGATED LINOLEIC ACID IN MILK AND GHEE (CLARIFIED BUTTER OIL) OF COWS AND BUFFALOES
- 45 Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk
- 46 Rapeseed oil as biodiesel resource and adulteration agent for expensive edible oils.
- 47 Research concerning physicochemical changes and freshness indicators of milk fat during storage.
- 48 Qualitative Identification of Milk Fat from Chromatographic Data [DOI]
- 49 Authenticity control of edible fats and oils by analysis of minor constituents via on-line liquid chromatography-gas chromatography
- 50 The influence of native pasture on conjugated linoleic acid and lipophilic antioxidants content in cows' plasma and milk
- 51 Microbiological quality and chemical characteristics of palm oil sold within Jos Metropolis, Plateau State, Nigeria
- 52 Extraction of Plant Sterols from Adulterated Butter Oil Using a Digitonin-Impregnated Celite Column [DOI]
- 53 Official Methods of Analysis of [DOI]
Cited by 3
N. Sadeghi, A. Rostami, Alale Taghavianpour · 2018
Showing 1 of 3 known citations — external sources report more than can currently be individually listed.
Related research
- Prevalence of Adulteration and Inhibitory Substances in Raw and Pasteurized Milk Marketed in Nairobi Region — shares topic coverage
- Physicochemical Evaluation of Bovine Milk in North Central Nigeria — shares topic coverage
- Microscopical Characters, Heavy Metals Level and Histopathological Effects of Lawsonia inermis L. Leaves in Female Mice — shares topic coverage
- Microbial Features and Qualitative Detection of Adulteration along with Physicochemical Characteristics of Sweetened Yoghurt — shares topic coverage
- Adulteration and Assessment of Raw Milk Quality in and Nearby Areas of Palampur Himachal Pradesh, India — shares topic coverage
Article metrics
Real usage data collected on this platform.
56
Page views
0
PDF downloads
12
Outbound clicks
3
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.