Study on the Performance of Three Different Capillary Gas Chromatographic Analyses in the Evaluation of Milk Fat Purity

Povolo, Milena; Bonfitto, Eliana; Contarini, Giovanna; Toppino, P. M.; Daghetta, A.

doi:10.1002/(sici)1521-4168(19990201)22:2<97::aid-jhrc97>3.0.co;2-o

Cited by 11 publications

(5 citation statements)

References 5 publications

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“…The validity and applicability of the TG formulae have been confirmed by others (Collomb et al, 1998a;Luf, 1988;Povolo et al, 1999;Ulberth et al, 1998;Van Renterghem, 1997). Although packed column GLC has been used to establish the TG formulae, certain types of capillary columns are fully equivalent and can be used without impacting the approach (Collomb et al, 1998b;Molkentin and Precht, 1994;Ulberth et al, 1998).…”

Section: Detection and Quantification Of Foreign Fatssupporting

confidence: 55%

Milk and dairy products

Ulberth

2003

Food Authenticity and Traceability

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Section: Detection and Quantification Of Foreign Fatssupporting

confidence: 55%

Milk and dairy products

Ulberth

2003

Food Authenticity and Traceability

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“…. Similar investigations were described by Povolo et al 1999 . On the basis of the content of cholesta‐3,5‐dienes in fats, they assumed that it was possible to determine the adulteration of milk fat with 0.5 or 1% of beef tallow …”

Section: Resultsmentioning

confidence: 99%

Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter

Derewiaka

2019

Euro J Lipid Sci & Tech

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The aim of the study is to compare the transformation cholesterol standard and cholesterol present in a food matrix (butter) during thermal treatment at 150 and 180 °C for 1 h, which results in the formation of cholesterol oxidation products (0.5–189.3 mg g−1 of unheated standard and 0.044–0.063 mg g−1 of unheated butter) and cholesterol dimers (72.3–120.3 mg g−1 of unheated standard and 0.208 mg g−1 of unheated butter). The presence of cholesta‐3,5‐diene is investigated, especially in free cholesterol and cholesteryl palmitate unheated samples (105.3–116.4 mg g−1), as well as in thermally processed butter (0.009 mg g−1). Moreover, the processes of the extensive degradation of cholesterol are observed in standards samples (34.7–98.8% losses) compared to butter samples (25.5–73.5% losses). The qualitative and quantitative analyses of the above mentioned compounds are performed with the use of solid‐phase extraction, gas chromatography coupled with mass spectrometry and gel permeation chromatography. In conclusion, the thermal processing of butter and products containing cholesterol should be performed at mild temperatures, for example, 150 °C, because fewer negative components (e.g., oxysterols, cholesterol dimers) are formed in those conditions compared to heat processing at higher temperatures. Practical Application: The methods described in this study may be useful for the determination of sterols, oxysterols, cholesterol dimers, and cholesta‐3,5‐diene in standard cholesterol samples and cholesterol present in food products. The presented results data are crucial for the assessment of cholesterol changes during processing, especially the observation that some of the components have adverse effects on the human metabolism of oxysterols or cholesterol dimers. The investigations show that the thermal processing of products containing cholesterol should be performed at the lowest possible temperatures, for example, 150 °C, because this protects cholesterol from dimerization, oxidation, and degradation. Thermal processing of cholesterol can lead to the formation of cholesterol dimers, cholesterol oxidation products or cholestadienes, which can have adverse effect of the human health.

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“…In another approach based on GC, Povolo et al . () determined a combination of more than one fatty compound (diglycerides, 3,5‐cholestadiene and triacylglycerols) using GC to detect the presence of beef tallow in milk fat. When the results were evaluated separately, the methods did not seem to be able to decrease the LOD below 5%.…”

Section: Detection Of Vegetable or Animal Fats Added To Milk Fatsmentioning

confidence: 99%

Detection of adulteration in milk: A review

Poonia

Jha

Sharma

et al. 2016

Int J of Dairy Tech

161

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Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP‐HPLC, LC‐GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA‐based methods and MALDI‐MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real‐time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

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Study on the Performance of Three Different Capillary Gas Chromatographic Analyses in the Evaluation of Milk Fat Purity

Cited by 11 publications

References 5 publications

Milk and dairy products

Milk and dairy products

Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter

Detection of adulteration in milk: A review

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