Simplified determination of tert-butylhydroquinone in vegetable oils, butter, and margarine.
نویسندگان
چکیده
منابع مشابه
Butter, margarine and serum lipoproteins.
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...
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The development by collaborative study of a standardised method for the determination of the stigmastadienes content in vegetable oils is described. The procedure involves the isolation of the unsaponifiable matter in the oil ands its fractioning on a silica gel column. The fraction containing the steroidal hydrocarbons is then analysed by capillary gas chromatography and the quantitative asses...
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 کاملdetection 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...
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: BUNSEKI KAGAKU
سال: 1984
ISSN: 0525-1931
DOI: 10.2116/bunsekikagaku.33.e33