Oxidation of Butter by Low Intensities of Fluorescent Light in Relation to Retail Stores

Emmons, D.B.; Paquette, G.J.; Froehlich, D.A.; Beckett, D.C.; Modler, H.W.; Butler, G.; Brackenridge, P.; Daniels, Gabriela

doi:10.3168/jds.s0022-0302(86)80684-1

Cited by 10 publications

(4 citation statements)

References 5 publications

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“…Many methods have been developed to shed light on the degree of oxidation of dairy products, a process that consists of several stages. The early stage of lipid oxidation can form hydroperoxides, which normally are measured by HPLC or by evaluation of the peroxide value (Emmons et al, 1986). Secondary oxidation products can be analyzed by static or dynamic headspace GC-MS (Sunesen et al, 2002) or methods using thiobarbituric acid (Kristensen et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Application of Fluorescence Spectroscopy and Chemometrics in the Evaluation of Processed Cheese During Storage

Christensen

Povlsen

Sørensen

2003

Journal of Dairy Science

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Front face fluorescence spectroscopy is applied for an evaluation of the stability of processed cheese during storage. Fluorescence landscapes with excitation from 240 to 360 nm and emission in the range of 275 to 475 nm were obtained from cheese samples stored in darkness and light in up to 259 d, at 5, 20 and 37 degrees C, respectively. Parallel factor (PARAFAC) analysis of the fluorescence landscapes exhibits four fluorophores present in the cheese, all related to the storage conditions. The chemometric analysis resolves the fluorescence signal into excitation and emission profiles of the pure fluorescent compounds, which are suggested to be tryptophan, vitamin A and a compound derived from oxidation. Thus, it is concluded that fluorescence spectroscopy in combination with chemometrics has a potential as a fast method for monitoring the stability of processed cheese.

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Section: Introductionmentioning

confidence: 99%

Application of Fluorescence Spectroscopy and Chemometrics in the Evaluation of Processed Cheese During Storage

Christensen

Povlsen

Sørensen

2003

Journal of Dairy Science

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“…To date, measurements of peroxide values have been used for the determination of primary oxidation products in dairy foods ( − ). Although the peroxides are flavorless they may be used in any food as indicators of light-induced quality changes, which are detectable by consumers at a later stage.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Peroxide Value Methods Used for Semihard Cheeses

Mortensen

Sørensen

Stapelfeldt

2002

J. Agric. Food Chem.

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The objective was to evaluate alternatives to the peroxide value method of choice in the dairy industry, the method issued by the International Dairy Federation. Furthermore, the study evaluated the feasibility of alternative solvents for extracting lipids and subsequent peroxide value determinations. Packaged cheeses were stored under illuminated display at 4 degrees C to obtain samples with various peroxide contents but with uniform gross composition. The hydroperoxide contents were measured during 3 weeks of storage by applying two lipid extraction methods, Folch and Bureau of Dairy Industry (BDI) extractions, and three different hydroperoxide extraction solutions [chloroform/methanol (7:3, v/v), hexane/2-propanol/methanol (5:7:2, v/v/v), and methanol/decanol/hexane (3:2:1, v/v/v)], prior to standard colorimetric measurements. Extraction yields of fat from Havarti cheeses using the Folch and BDI extraction methods were approximately 109 and 61%, respectively, of the yields obtained by the International Dairy Federation gravimetric reference method. Although differences in fat extraction yields were compensated for, significantly higher peroxide values resulted from the Folch extraction method than from the BDI extraction method. The peroxide values obtained by the three methods were all in the same range, and pronounced linear correlations between peroxide contents determined using the three solutions were noted (r (2) in the range of 0.951-0.983). Peroxide value levels were not significantly different in samples stored in the dark or exposed to light.

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“…The early stage of lipid oxidation in dairy products is normally followed by the formation of hydroperoxides by HPLC or by evaluation of the peroxide value (Emmons et al, 1986). Secondary oxidation products have been determined by various methods depending on reactions with thiobarbituric acid (TBARS) or static or dynamic headspace GC/MS methods (Christensen and Hølmer, 1996;Lee et al, 1991;Park and Goins, 1992).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese

Kristensen

Skibsted

1999

J. Agric. Food Chem.

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Electron spin resonance (ESR) spectrometry has been adapted to accelerated (light and temperature) storage experiments with processed cheese comparing the spin trapping technique with 5, 5-dimethyl-1-pyrroline-N-oxide (DMPO) as spin trap added to the cheese and the spin labeling technique with 2,2,6, 6-tetramethylpiperidine-1-oxyl radical (TEMPO) as spin label added to the cheese. Both methods showed that light was the more important factor compared to temperature for early stages (up to 11 days) in the formation of radicals in processed cheese. For the spin labeling technique other, unidentified reactions interfered during the early stages of the accelerated storage, indicating that longer reaction times are required for the evaluation, and the spin trapping technique is recommended. As a third method, direct measurement of free radicals formed in processed cheese stored for 15 months and subsequently freeze-dried showed that for longer storage, temperature is more important for the steady-state concentration of radicals than light exposure. In agreement with this result, formation of secondary lipid oxidation products determined as thiobarbituric acid reactive substances was found to correlate with the direct ESR measurement.

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Oxidation of Butter by Low Intensities of Fluorescent Light in Relation to Retail Stores

Cited by 10 publications

References 5 publications

Application of Fluorescence Spectroscopy and Chemometrics in the Evaluation of Processed Cheese During Storage

Application of Fluorescence Spectroscopy and Chemometrics in the Evaluation of Processed Cheese During Storage

Comparison of Peroxide Value Methods Used for Semihard Cheeses

Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese

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