Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 211, Issue 3, Pages 161-164Publisher
SPRINGER-VERLAG
DOI: 10.1007/s002170050016
Keywords
butter; storage period; temperature; exposure to light; cholesterol oxidation products
Categories
Ask authors/readers for more resources
The objective of this study was to determine whether the exposure of three types of butter to different light and temperature conditions during a storage period of 6 weeks would result in a significant increase in cholesterol oxidation products (COPS) and, in addition, to assess whether a relationship exists between the amount of cholesterol oxides, the light source, the storage temperature and the type of butter. As standard indicator substances, 25-hydroxycholesterol, 7-ketocholesterol, 7 beta-hydroxycholesterol and 7 alpha-hydroxycholesterol were used, and their prevalence was assessed using an HPLC method. With the exception of UV-light at room temperature, negligible increases in the formation of cholesterol oxides were detected in the first 3 weeks of storage. However, it was remarkable that in all three types of butter at refrigerator temperatures, a special light for food contributed more to the development of COPS than did a daylight lamp.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available