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>3.3.co;2-f

Cited by 4 publications

(5 citation statements)

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“…They also pointed out that genuine butter can contain a low content of cholesta-3,5diene (0.01-0.1 ppm) and that its concentration in refined tallows is related to the refining procedure conditions (amount of bleaching earth, temperature, etc.). [28] Similar investigations were described by Povolo et al 1999. [29] 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: Cholestadiene Concentrationsmentioning

confidence: 72%

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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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Section: Cholestadiene Concentrationsmentioning

confidence: 72%

“…. 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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“…213/2001, 2001. Using multiple regression equations based on the TAG composition of cow milk fat, it has been possible to detect levels of foreign fat as low as 2 to 5% (Timms, 1980;Precht, 1992b;Povolo et al, 1999). Similarly, previous studies to determine the authenticity of goat and ewe milk fat using short capillary column-gas chromatography have been carried out at our laboratory, yielding specific individual equations (Fontecha et al, 1998;Goudjil et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat

Fontecha

Mayo

Toledano

et al. 2006

Journal of Dairy Science

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Triacylglycerol (TAG) composition by carbon number in 2 protected designation of origin cheeses, Mahón (cheese from cow milk) and Manchego (cheese from ewe milk) that were manufactured by 3 different producers was analyzed during cheese ripening using gas chromatography with a short capillary column. The TAG composition at different times during cheese ripening was also analyzed in cheeses from different batches produced at the same plant. Lipolysis levels in the Mahón and Manchego cheeses during ripening were low; free fatty acid values ranged from 2,500 to 4,000 ppm at the end of ripening. The TAG composition did not change significantly during ripening. The TAG values obtained from each cheese sample were substituted into the multiple regression equations that have been proposed to detect foreign fats in milk fat. The values obtained using the equations for bovine (proposed by the European Union) and ovine milk (proposed by our laboratory) were within the normal range. Accordingly, these equations can be considered useful for detecting foreign fat in these cheeses during the ripening period contemplated during this study.

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“…The techniques recommended for the detection of similar adulteration are either cumbersome or require sophisticated equipment like Gas Liquid chromatography, Differential Scanning Colorimetric, High performance liquid chromatography etc. (Patel and Frede 1991;Precht 1990Precht , 1992Coni et al 1994;Fontech et al 1998;Povolo et al 1999;Aktas and Kaya 2001;Arun et al 2005;Zachariah et al 2010;Kala 2013). Physicochemical parameters based methodologies developed so far have their own limitations in detecting the type and level of adulteration.…”

Section: Introductionmentioning

confidence: 99%

A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils

et al. 2013

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Detection of milk fat adulteration with foreign fats/oils continues to be a challenge for the dairy industry as well as food testing laboratories, especially in the present scenario of rampant adulteration using the scientific knowledge by unscrupulous persons involved in the trade. In the present investigation a rapid reversed-phase thin layer chromatographic (RP-TLC) protocol was standardized to ascertain the purity of milk fat. RP-TLC protocol did not show any false positive results in the genuine ghee (clarified butter fat) samples of known origin. Adulteration of ghee with coconut oil up to 7. 5 %, soybean oil, sunflower oil and groundnut oil up to 1 %, while, designer oil up to 2 % level could be detected using the standardized RP-TLC protocol. The protocol standardized is rapid and convenient to use.

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

Cited by 4 publications

References 0 publications

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

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

Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat

A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils

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