Detection of Margarine in Butter

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 10, Issue 1 - Serial Number 27, April 2014   

Document Type: Short Article

DOI: 10.22067/ifstrj.v10i1.34811

Authors

Roya Fathitil^{* 1}; Javad Hesari²; Sodeif Azadmard Damirchi³; Mahbub Nemati³; Seyed Hadi Peighambardoust⁴; Seyed Abbas Rafat³

¹Tabriz University

²Tabriz University

³University of Tabriz

⁴University of Tabriz

Abstract

Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p

Keywords

Butter; Adulteration; Fatty acid; Tocopherol; HPLC; GC

References