Precision and Sensitivity of a Test for Vegetable Fat Adulteration of Milk Fat

Fox, James R.; Duthie, A.H.; Wulff, S.

doi:10.3168/jds.s0022-0302(88)79593-4

Cited by 17 publications

(6 citation statements)

References 19 publications

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“…However, cholesterol is very useful to detect almost all types of vegetable oils in dairy products. Fox et. al.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of beef tallow in butter has been reported by Soliman and Younis (1986) by determining the cholesterol esters and diglycerides. However, differences in Fatty acids of vegetable oils and milk fat should be very distinct to be applicable to use as a detection tool (Fox et al 1988, Ntakatrane et al 2013Ulberth 1994). Soybean and canola oils have high amount (7 -10%) of linolenic acid (C 18: 3 ), but milk fat has very low amount (0.9 -1.2%).…”

Section: Introductionmentioning

confidence: 99%

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Methods For Detecting Butter Adulteration

El-Malek¹

2019

Journal of Food and Dairy Sciences

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Twelve samples of butter were purchased from the local markets and compared with control butter sample made in the lab.. The samples were kept under cooling till analysis. The samples were analyzed by gas chromatography for the fatty acids content, and also chemically analyzed for cholesterol levels and fat content. The chromatographic analysis revealed that only three samples were identical to the control sample, while the other samples varied from the control regarding fatty acid composition. The results revealed that five samples showed a marked decrease in the total short chain acids when compared to the control sample. It could also observed that four samples had higher content of lauric acid (C 12 ), while three samples possessed high content of palmetic acid (C 16:0 ). On the other hand,, two samples were characterized with higher levels of oleic acid (C 18:1 ), and stearic acid (C 18:0 ). These findings show that an adulteration with palm kerenal oil, palim oil and tallow, was done, respectively. The results obtained from chromatographic analysis enabled to detect the adulteration by using the fatty acids ratios between certain fatty acids. The ratio between C 12 /C 10 , C 14 /C 12 , C 18:1 /C 14 , C 18:0 /C 18:2 , C 18:1 /C 18 and the total saturated fatty acids/total unsaturated fatty acids, were used to detect the adulteration. The ratios between C 12 /C 10 , C 18:0 /C 18:2, C 18:1 /C 18:0, and total saturated fatty acids /total unsaturated fatty acids were useful in detecting the adulteration of butter fat with vegetable oils or tallow. Cholesterol content of the samples was carried out. The results obtained revealed that the addition of adulterants to the butter decreased the cholesterol level of the adulterated samples when compared to the control sample. The decrease of the cholesterol level seems to be proportional to the adulteration ratios. Also, calculating the cholesterol level of the suspected samples regarding the cholesterol level of the control samples helped to detect the ratios of adulterants in butter samples. Fat content of all samples did not differ.

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“…However, cholesterol is very useful to detect almost all types of vegetable oils in dairy products. Fox et. al.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Methods For Detecting Butter Adulteration

El-Malek¹

2019

Journal of Food and Dairy Sciences

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“…La detección de este fraude presenta dificultades que radican en la variabilidad de la composición ací-dica de la grasa, en el empleo de grasas de características similares a la grasa de leche y en poder detectar bajos porcentajes de adulteración (Timms, 1980;Toppino, 1982;Lercker et al, 1992;Mariani et al, 1994;Pinto,1996;Duthie et al, 1998;Fox et al, 1998;Ulberth, 1994Ulberth, , 1995 Molkentin and Precht, 2000).…”

Section: Introductionunclassified

Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile

Perotti¹,

Rebechi²,

Bernal³

2005

Grasas y Aceites

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RESUMEN Detección de adulteraciones en grasa láctea a través del tratamiento por regresión lineal múltiple de perfiles de ácidos grasos totales.Se determinó el perfil de ácidos grasos totales de muestras de grasa láctea genuina de una importante cuenca lechera de la República Argentina obtenidas durante un año (2002)(2003), y de aceites de girasol, soja, coco y sebos vacuno y porcino, con el objetivo de estudiar el perfil característico de la grasa láctea y poder detectar adulteraciones de la misma con las grasas mencionadas.Se empleó el método de transesterificación de los triglicéridos en medio ácido, utilizando etanol-ácido sulfúrico, y se cuantificaron los ésteres etílicos por cromatografía de gases empleando dos estándares internos que se adicionaron a la grasa anhidra (C7:0 y C17:0). Se cuantificaron los ácidos grasos más característi-cos de las grasas estudiadas.Se obtuvieron matemáticamente los perfiles de mezclas de las grasas lácteas con las distintas materias grasas mencionadas, cubriendo un rango del 2 al 10% de adición (porcentaje de adulteración) para los aceites y grasas vegetales y hasta el 15% para las grasas de origen animal. De esta manera se obtuvieron diferentes matrices de datos a las que se les aplicó el método de regresión lineal múltiple con selección por stepwise con el propósito de obtener una función que relacionara el porcentaje de adulteración con los perfiles de ácidos grasos totales para cada materia grasa ensayada como adulterante.Se obtuvieron buenos coeficientes de correlación para las matrices de datos analizadas. Las ecuaciones se validaron con el empleo del método de validación interna o cruzada, con muestras genuinas de grasa láctea y con mezclas preparadas por balances de masa de dichas grasas lácteas con las distintas materias grasas adulterantes. Las ecuaciones obtenidas mostraron un buen ajuste para la predicción de las adulteraciones estudiadas. PALABRAS-CLAVE: Ácidos grasos totales -Adulteración -Regresión lineal múltiple stepwise SUMMARY Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile.The total fatty acids profile of a genuine milk fat from an important milk producing area of Argentina was determined together with the total fatty acids profiles of sunflower, soybean and coconut oils and bovine and porcine fats. These results were used for characterization of the fatty acid profile of genuine milk fat and for detection of the adulteration of milk fat with those oils and fats.Triglycerides were transesterified in an acid medium with ethanol -sulfuric acid. Ethyl esters were quantified by gas chromatography using two internal standards (C7:0 a n d C17:0) added to the anhydrous fat. The most characteristic fatty acids were determined.The fatty acids profiles of mixtures of milk fat with vegetable and animal fats were mathematically calculated. Vegetable oils were added from 2 to 10%, while animal fats were added up to 15%. In this way different data matrices were obtained. Stepwise multiple regression analysis was appli...

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“…For example, the amount of butyric acid or the ratio between butyric and oleic acid determined by analysis of fatty acid methyl esters, have been used as parameters to analyse admixtures of vegetable fats to milk fat [1,2]. However, low percentage (<10%) admixtures of vegetable oils with fatty acid composition similar to milk fat render standard fatty acid methyl ester analysis difficult.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of vegetable oils in milk fat by on-line LC-GC analysis of β-sitosterol as marker

Kamm

Dionisi

Hischenhuber

et al. 2002

Eur. J. Lipid Sci. Technol.

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On-line liquid chromatography-gas chromatography (LC-GC) has been applied to the detection of vegetable oils in milk fat using β-sitosterol as marker. The method involves transesterification of the fat, pre-separation of the sterol fraction from other lipid constituents and on-line transfer to the capillary GC system. The on-line approach avoids time-consuming sample preparation steps prior to GC analysis. The suitability of this analytical approach was tested with model mixtures of milk fat with cotton and rapeseed oil. The method allows the detection of adulterations at low levels. Simultaneous quantification of cholesterol in milk fat is also possible. Considering the rapid sample preparation, the described method can be applied for screening of large sample numbers.

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Precision and Sensitivity of a Test for Vegetable Fat Adulteration of Milk Fat

Cited by 17 publications

References 19 publications

Methods For Detecting Butter Adulteration

Methods For Detecting Butter Adulteration

Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile

Rapid detection of vegetable oils in milk fat by on-line LC-GC analysis of β-sitosterol as marker

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