ORIGINAL PAPER
Approximate non-destructive quantification of
porphyrins in butter by front face fluorescence
spectroscopy
1
MATFORSK, The Norwegian Food Research Institute,
Osloveien 1, NO-1430 Ås, Norway
Publication date: 2007-01-26
Corresponding author
J. Anim. Feed Sci. 2007;16(Suppl. 1):190-194
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.
CITATIONS (6):
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
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
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
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
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
Natthorn Intawiwat, Annette Dahl, Marit Pettersen, Josefine Skaret, Elling Rukke, Jens Wold
International Dairy Journal
6.
Assessment of the Quality Attributes of Cod Caviar Paste by Means of Front-Face Fluorescence Spectroscopy
Diego Airado-Rodríguez, Josefine Skaret, Jens Wold
Journal of Agricultural and Food Chemistry
Diego Airado-Rodríguez, Josefine Skaret, Jens Wold
Journal of Agricultural and Food Chemistry
| ISSN: | 1230-1388 |
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