Note. Detection of coal-tar dyes in butter and margarine
نویسندگان
چکیده
منابع مشابه
detection of margarine in butter
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 sampl...
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Intake of trans fatty acids unfavorably affects blood lipoproteins. As margarines are a major source of trans, claims for the advantages of margarines over butter need to be scrutinized. Here we review dietary trials that directly compared the effects of butter and margarine on blood lipids. We identified 20 studies in which subjects had stable body weights, and margarine and butter were exchan...
متن کاملPhysicochemical Analysis of Margarine, Butter and Butter Oil Samples of Iran’s Markets
Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...
متن کاملStudies on the toxicity of coal-tar dyes. III. Reason of acute toxicity to fish caused by coal-tar dyes and their industrial effluents.
Reason of acute toxicity to fish caused by coal-tar dyes and their industrial effluents were studied from the three points of view. 1) Partition coefficient (n-octanol/water) was determined on several coal-tar dyes, and it was found that the larger the ratio was, the stronger was toxicity to fish. 2) As a result of determination about existent form of xanthene dyes under photo-irradiation, it w...
متن کاملComparison of Physicochemical Characteristics of Margarine and Butter in Iranian Market During Storage
Margarine contains a higher level of unsaturated and trans-fatty acids (TFA) than butter. The aim of this study was to investigate the physicochemical properties of these products in Iranian market during storage. Physicochemical analyses included fatty acid composition, peroxide and Anisidine values, slip melting point (SMP), color, chlorophyll content, solid fat content (SFC) and texture an...
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ژورنال
عنوان ژورنال: The Analyst
سال: 1920
ISSN: 0003-2654,1364-5528
DOI: 10.1039/an920450173a