Approximate non-destructive quantification of
porphyrins in butter by front face fluorescence
spectroscopy

J. P. Wold; F. Lundby

doi:10.22358/jafs/74191/2007

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Suppl. 1/2007 vol. 16

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ORIGINAL PAPER

Approximate non-destructive quantification of porphyrins in butter by front face fluorescence spectroscopy

J. P. Wold ¹

F. Lundby ¹

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MATFORSK, The Norwegian Food Research Institute, Osloveien 1, NO-1430 Ås, Norway

Publication date: 2007-01-26

Corresponding author

J. P. Wold

MATFORSK, The Norwegian Food Research Institute, Osloveien 1, NO-1430 Ås, Norway

J. Anim. Feed Sci. 2007;16(Suppl. 1):190-194

DOI: https://doi.org/10.22358/jafs/74191/2007

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KEYWORDS

porphyrins

butter

fluorescence spectroscopy

photooxidation

ABSTRACT

Dairy products contain natural occurrences of porphyrins, which are active and very effective photosensitizers. The origin and formation of these tetrapyrrols are yet unclear, and the concentration levels are not known. In this study, the approximate concentrations of protoporphyrin IX and haematoporphyrin in butter were determined by the use of non-destructive front face fluorescence spectroscopy. The concentrations for both compounds were in the region 0.02-0.03 ppm.

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