1.054
IF5
1.150
IF
Q3
JCR
1.7
CiteScore
0.396
SJR
Q2
SJR
40
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Approximate non-destructive quantification of porphyrins in butter by front face fluorescence spectroscopy

J. P. Wold 1  ,  
 
1
MATFORSK, The Norwegian Food Research Institute, Osloveien 1, NO-1430 Ås, Norway
J. Anim. Feed Sci. 2007;16(Suppl. 1):190–194
Publication date: 2007-01-26
KEYWORDS
ABSTRACT
Dairy products contain natural occurrences of porphyrins, which are active and very effective photosensitizers. The origin and formation of these tetrapyrrols are yet unclear, and the concentration levels are not known. In this study, the approximate concentrations of protoporphyrin IX and haematoporphyrin in butter were determined by the use of non-destructive front face fluorescence spectroscopy. The concentrations for both compounds were in the region 0.02-0.03 ppm.
CORRESPONDING AUTHOR
J. P. Wold   
MATFORSK, The Norwegian Food Research Institute, Osloveien 1, NO-1430 Ås, Norway
 
CITATIONS (5):
1. Effect of Oxygen Concentration on Photo-oxidation and Photosensitizer Bleaching in Butter
Jens Petter Wold, Annette Veberg Dahl, Frank Lundby, Asgeir Nikolai Nilsen, Asta Juzeniene, Johan Moan
Photochemistry and Photobiology
2. Assessment of the action spectrum for photooxidation in full fat bovine milk
Jens Petter Wold, Josefine Skaret, Trine Kastrup Dalsgaard
Food Chemistry
3. Effect of different colored filters on photooxidation in pasteurized milk
N. Intawiwat, M.K. Pettersen, E.O. Rukke, M.A. Meier, G. Vogt, A.V. Dahl, J. Skaret, D. Keller, J.P. Wold
Journal of Dairy Science
4. Effect of Naturally Occurring Tetrapyrroles on Photooxidation in Cow's Milk
Diego Airado-Rodríguez, Natthorn Intawiwat, Josefine Skaret, Jens Wold
Journal of Agricultural and Food Chemistry
5. Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese
Natthorn Intawiwat, Annette Dahl, Marit Pettersen, Josefine Skaret, Elling Rukke, Jens Wold
International Dairy Journal
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ISSN:1230-1388