Complex chromatographic determination of the adulteration of dairy products: A new approach

Chmilenko, F. A.; Minaeva, N. P.; Sidorova, L. P.

doi:10.1134/s1061934811070057

Cited by 13 publications

(12 citation statements)

References 15 publications

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“…The determination of the sterol fraction is one of the helpful methods for differentiation of animal and vegetable fats (Chmilenko et al 2011). Sterols occur naturally in plants and animals.…”

Section: Introductionmentioning

confidence: 99%

Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis

Sadeghi

Rostami

Taghavianpour

et al. 2018

Int J of Dairy Tech

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A gas chromatographic procedure for analysis of sterols was developed to detect possible addition of vegetable oils to milk, yoghurt and butter samples. The method involved fat extraction, saponification, hexane extraction, silylation of sterols and then analysis by gas chromatography. The sterol content of 102 samples of milk, yoghurt and butter was determined. Phytosterol content higher than 5% of total sterol was observed in four samples of milk and yoghurt. Principal component analysis showed that there was a direct relationship between the level of phytosterols and fat percentage in yoghurt samples. The described method is accurate and reliable enough to be employed regularly in food quality laboratories.

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Section: Introductionmentioning

confidence: 99%

Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis

Sadeghi

Rostami

Taghavianpour

et al. 2018

Int J of Dairy Tech

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“…We investigated several FA as potential indicators of adulteration. According to Chmilenko et al (2011), butyric acid (C4:0) is the preferable indicator of milk naturalness. The normal level of butyric acid in standard cow milk is between 2.0 and 4.2% (GOST, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…In the current study, the mean butyric acid percentage in milk from group 1f was 2.13%, only 0.3% in group 2f, and not detectable in sample 14. Other FA, such as lauric (C12:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0), oleic (C18:1), and linoleic acid (C18:2) have also been used as indicators of adulteration (Chmilenko et al, 2011). For all these FA, the values in 3 types were highly variable, and only samples from type 1f were in the range of the local standard defined by GOST (2013).…”

Section: Discussionmentioning

confidence: 99%

“…Most published studies considering the problem of milk adulteration have been focused on experimental adulteration, aimed at assessing the sensitivity of analytical methods in detecting the presence of vegetable oils (Chmilenko et al, 2011;Abd El-Aziz et al, 2013;Ntakatsane et al, 2013). However, to the best of our knowledge, no study has yet been published that compares the detection of phytosterols with the FA profile, as methods to determine the fact of adulteration in commercial milk with various fat content levels.…”

Section: Introductionmentioning

confidence: 99%

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Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration

Nurseitova

Amutova

Zhakupbekova

et al. 2019

Journal of Dairy Science

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Milk fat adulteration is a common issue in Central Asia. To assess the current situation in the commercial milk market, 17 milk samples were checked for fatty acid (FA) and sterol profiles to detect potential adulteration using multivariate analysis. Analysis of FA and sterols was performed using gas chromatography with flame ionization detection and gas chromatography with mass-spectrometric detection, respectively. Cluster analysis of FA profiles revealed 3 types of milk samples: (1) samples containing a higher proportion of short-chain FA, (2) samples containing a higher proportion of long-chain FA, and (3) samples with significant amounts of C18 FA. Analysis of sterols showed that samples included (1) milk fat containing 100% cholesterol, sometimes with traces of phytosterols, (2) milk fat with high proportions of β-sitosterol and campesterol, and (3) milk fat containing high proportions of brassicasterol. We found significant relationships between FA profiles and sterol profiles. The profiles were compared with vegetable oil patterns reported in the literature. More than 50% of the samples appeared to be counterfeited. We conclude that identification of adulteration in milk can be based solely on determination of sterol patterns.

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“…Being tedious and timeconsuming, this approach is less practical for the oil industry and for many research and development programs and limitations have to be considered with technologically processed MF, fat from low-fat milk products such as skim milk or buttermilk, as well as with milk fat from other species than cows [13][14][15][16]. Other methods suitable for the detection of adulteration of MF are based on the analysis of minor lipid constituents e.g, diglycerides, sterols [8,12,17,18,19,20] and steradienes (dehydration products of sterols) [21] and tocopherols [9,20]. The published papers concerning tocol profile of adulterated MFs described the presence of tocopherols, but not the presence of tocotrienols, probably as a consequence of employed procedures.…”

Section: Introductionmentioning

confidence: 99%

Exploring Margarine in Anhydrous Milk Fat by Chromatographic Tools

Fathitil

2014

ARRB

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This work was carried out in collaboration between all authors. Author RF designed the study, wrote the protocol, managed the literature searches and wrote the first draft of the manuscript. Authors JH, SAD, MN and SHP supervised the project and provided the analytical tools. Author SAR performed the statistical analysis. Author MA helped with analysis and revision of the paper. All authors read and approved the final manuscript.

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Complex chromatographic determination of the adulteration of dairy products: A new approach

Cited by 13 publications

References 15 publications

Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis

Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis

Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration

Exploring Margarine in Anhydrous Milk Fat by Chromatographic Tools

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