Butter detection

Wold JP, Bro R, Veberg A, Lundby F, Nilsen AN, Moan J. Active photosensitizers in butter detected by fluorescence spectroscopy and multivariate curve resolution. J Agric Food Chem 2006 54 10197-204. 

Fig. 17 Detection of the photochemical cis/trans isomerization of butter yeliow after UV irradiation by using the SRS technique. (A) original chromatogram — treated with hydrochloric acid vapor for better recognition (yellow then turns red) — and (B) schematic representation.

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

Monoacylglycerol in butter oil can be detected under UV fight or with iodine vapor, and the detected bands extracted with hexane isopropanol (3 2) can be used... 

Lipids are easily detected in negative ion mode on account of the peaks of deprotonated stearic, palmitic and arachidic acids. In positive ion mode, mono- and diacylglycerol are also detected. All these lipids show the same distribution all over the sample. An interesting point is the predominance of stearic acid. This could be consistent with the use of shea butter or karite in the recipe of the patina, products commonly used in West Africa. 

This specification is for butter oil, which is butter with the water removed. The free fatty acid limit is to detect lipolytic rancidity while peroxide value specification is to limit oxidative rancidity. The copper limit arises because copper catalyses the oxidation of fats. The absence of neutralising substances is to prevent a high titration for free fatty acids being covered up by the addition of alkali. 

Colorless oily liquid with a pungent putrid odor like rancid butter or vomit detectable at 0.003-2.5 ppm. Various salts have been reported. 

Dibromoethane was detected in samples of peanut butter and whiskey at a mean concentration of 7 ng/g (range 2-11 ng/g). Historical foodstuff residue levels have been reviewed by EPA (1983). 

In addition to these passive processes shellfish have been shown to actively modify the saxitoxins. Shimizu has shown (40) that scallops can remove both the N-l-hydroxyl and 11-hydroxysulfate groups from the saxitoxins. Sullivan has shown ( ) that enzymes in littleneck clams can remove the sulfamate or carbamate side chain, yielding the decarbamoyl toxins. This activity was not detected in either mussels or butter clams. With both sorts of modification the products are compounds that have higher potency and are likely to be bound in shellfish more strongly. 

As discussed above, cresols are widely distributed natural compounds. They are formed as metabolites of microbial activity and are excreted in the urine of mammals. Various plant lipid constituents, including many oils, contain cresols. Cresols have also been detected in certain foods and beverages such as tomatoes, tomato ketchup, cooked asparagus, various cheeses, butter, oil, red wine, distilled spirits, raw and roasted coffee, black tea, smoked foods, tobacco, and tobacco smoke (Fiege and Bayer 1987). However, very few monitoring data for cresols in food were found in the literature. 

Dupont, R.M., Jernigan, T.L., Butters, N., Delis, D., Hesselink, J.R., Heindel, W., and Gillin, J.C. (1990) Subcortical abnormalities detected in bipolar affective disorder using magnetic resonance imaging. Clinical and neuropsychological significance. Arch Gen Psychiatry 47 55-59. 

A-Nitrosodiethanolamine at levels of 600-7386 ppb was detected in 11 samples of cosmetics in the United States which included hand creams, face creams, shampoos, cocoa butter cream, moisturizing lotion and a make-up remover (all products listed diethanolamine and/or triethanolamine as ingredients) (Tunick etal., 1982). TV-Nitroso-diethanolamine was found in all seven cosmetic formulations one with traces (< 10 ng/g) and six at levels of 41 7 000 ng/g and in 12 of 13 lotions (seven with traces <10 ng/g and five with 14-140 ng/g) and in eight of nine hair shampoos (three with traces < 10 ng/g and live with 17-280 ng/g) in the United States (Fan et al., 1977b). Of 191 cosmetics analysed, 77 contained from 10 to more than 2000 ppb N-nitrosodiethanolamine (Elder, 1980). Westin etal. (1990) analysed 20 different suntan lotions in Israel and found that three were contaminated with 17-27 ppb TV-nitroso-diethanolamine (with traces 5-10 ppb). 

The concentration of butanoic add in milk fat is the principle of the widely used criterion for the detection and quantitation of adulteration of butter with other fats, i.e. Reichert Meissl and Polenski numbers, which are measures of the volatile water-soluble and volatile water-insoluble fatty adds, respectively. 

Lysophospholipids have been found in butter serum by Cho et al. (1977). They characterized the sn-1 and -2 lysophosphatidylcholines and phosphatidylethanolamines. It is not known if these compounds are products of degradation or remnants of biosynthesis. Cho et al. (1977) searched for, but did not find, another possible product of enzymatic degradation of milk, phosphatidic acid. Phosphatidic acid can be formed by the action of phospholipase D on phosphatidylcholine, for example, but this enzymatic activity was not detected. The compound is also an important intermediate in the biosynthesis of lipids, but the concentration in tissue is always very low. The amount is also low in milk. Cho et al. (1977) found 1.2 and 0.9 (percent of total lipid P) of the lyso compounds above. The quantities of the other phospholipids were phosphatidylethanolamine, 27.3 -choline, 29.1 -serine, 13.4 -inositol, 2.5 and sphingomyelin, 25.6. 

Bachman and Wilcox (1976) found an average cholesterol content of 15.2 mg/100 ml in 356 samples (fat content 3.69%). After separation, 16.9% of the cholesterol was found in the skim milk phase. Patton et al. (1980) did not find any increase in the cholesterol content of skim milk obtained by 24-hr aging of milk at 2-4°C. Cholesterol was determined by nonspecific colorimetric methods in both investigations, which is acceptable since almost all of the sterols are cholesterol. Gen-tner and Haasemen (1979) have analyzed cholesterol in milk enzymatically with a commercially available kit, finding 13 mg/100 ml. The method is very sensitive and is more specific than colorimetric determination, but is not as good as by GLC. Determination of /3-sitosterol by GLC is used to detect adulteration of butter with vegetable oils. 

Parodi, P. W. 1973A. Detection of synthetic and adulterated butter fat. 4. GLC trigylcer-ide values. Aust. J. Dairy Sci. 28, 38-41. 

V Piironen, T Koivu, O Tammisalo, P Mattila. Determination of phylloquinone in oils, margarines and butter by high-performance liquid chromatography with electrochemical detection. Food Chem 59 473-480, 1997. 

MM Delgado Zamarreno, A Sanchez Perez, MC Gomez Perez, J Hernandez Mendez. Automatic determination of liposoluble vitamins in butter and margarine using Triton X-100 aqueous micellar solution by liquid chromatography with electrochemical detection. Anal Chim Acta 315 201-208, 1995. 

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