Linked Life Data

18355021

Source:http://linkedlifedata.com/resource/pubmed/id/18355021

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
8
pubmed:dateCreated
2008-4-17
pubmed:abstractText
The separation of butter or margarine into polar (soluble in water) and apolar fractions (soluble in chloroform) and subsequent analysis of these fractions by (1)H NMR permits a comprehensive analysis of its constituents. In the polar fraction the preservatives benzoic and sorbic acid, the organic acids citric, lactic, butyric, acetic, and formic acid, and, furthermore, the carbohydrate lactose were quantified. In the apolar fraction the conjugated linoleic acid (CLA) rumenic acid, diglycerides, and linoleic acid were quantified. Rumenic acid is a characteristic component of ruminant fats and was found in all butter samples. The levels varied between 0.50 and 1.08%. Ten brands of Brazilian butter were investigated as was one brand from Norway. Also, two brands of margarine were investigated for comparison. A large variation in especially polar constituents was found between the butter samples, revealing the presence of preservatives in five brands of butter from Brazil, remarkable because these additives are legally not allowed. Furthermore, the levels of organic acids and lactose permitted conclusions about the production process and quality; for example, the presence of higher levels of free butyric acid indicate lipolysis, leading to a lower quality, and low levels of lactose indicate that after churning the residual milk fluids have been removed by an additional washing step in the production process.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
23
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2547-52
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Comprehensive analysis of polar and apolar constituents of butter and margarine by nuclear magnetic resonance, reflecting quality and production processes.
pubmed:affiliation
Analytical Biotechnology, Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC Delft, The Netherlands. j.schripsema@tudelft.nl
pubmed:publicationType
Journal Article