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Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis
Author(s) -
Sadeghi Naficeh,
Rostami Akram,
Taghavianpour Alale,
JafariSemnani Sourena,
Torabi Parisa,
Pourjabar Zeinab,
Hajimahmoodi Mannan
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12511
Subject(s) - saponification , phytosterol , sterol , food science , chemistry , fraction (chemistry) , extraction (chemistry) , chromatography , hexane , milk fat , cholesterol , biochemistry , linseed oil
A gas chromatographic procedure for analysis of sterols was developed to detect possible addition of vegetable oils to milk, yoghurt and butter samples. The method involved fat extraction, saponification, hexane extraction, silylation of sterols and then analysis by gas chromatography. The sterol content of 102 samples of milk, yoghurt and butter was determined. Phytosterol content higher than 5% of total sterol was observed in four samples of milk and yoghurt. Principal component analysis showed that there was a direct relationship between the level of phytosterols and fat percentage in yoghurt samples. The described method is accurate and reliable enough to be employed regularly in food quality laboratories.