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Quantification of oxytocin residues in dairy milk from Sindh, Pakistan
Author(s) -
Jawaid Sana,
Talpur Farah N.,
Nizamani Shafique M.,
Memon Nusrat Naeem,
Khaskheli Abid A.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12805
Subject(s) - oxytocin , whole milk , food science , zoology , chemistry , biology , endocrinology
Summary In this study, a total of 84 milk samples (60 nonbranded and 24 branded) were analysed for occurrence of oxytocin ( OT ) residues by ELISA . OT level was detected in the range of 39.29–456.55 pg mL −1 with mean value of 138.53 ng L −1 . In branded milk samples, OT residues were minimal as compared to nonbranded milk samples. Nonbranded milk samples had higher prevalence of OT residues; 16.67% had OT level in the range of ≤500 ng L −1 . The average daily intake of OT was found 0.087 μg day −1 per person. It was concluded that the OT concentration was relatively higher in samples obtained from dairy farm, dairy shop and milk man than that in ultra‐high temperature ( UHT ) and powder milk samples. In addition, there are no reports subjected to standardising a permissible OT level in dairy milk category, although OT is considered detrimental to both human and animal life.