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

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About the Journal Editorial Office Editorial Board Copy right and self-archiving policy Peer review process Instructions for Reviewers Printed version subscription Abstracting and indexing Contact

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Policies General information Open Access, Licensing terms, Commercial use and Copyright terms policies Self-archiving policy and Archive policies Article Correction and Withdrawal policy Manuscript Submission policy Authorship policy Conflict of Interest policy Language considerations policy Plagiarism and Duplicate publications policy Ethics policy Review process policy Acceptance of manuscripts policy Online First Articles and Special Issues policies Generative artificial intelligence (AI) policy Advertising policy

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Suppl. 1/2007 vol. 16

ORIGINAL PAPER

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

J. P. Wold ¹

,

F. Lundby ¹

1

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

KEYWORDS

fluorescence spectroscopy

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.

CITATIONS (6):

1.

Effect of Oxygen Concentration on Photo-oxidation and Photosensitizer Bleaching in Butter
Jens Petter Wold, Annette Veberg Dahl, Frank Lundby, Asgeir Nikolai Nilsen, Asta Juzeniene, Johan Moan
Photochemistry and Photobiology

2.

Assessment of the action spectrum for photooxidation in full fat bovine milk
Jens Petter Wold, Josefine Skaret, Trine Kastrup Dalsgaard
Food Chemistry

3.

Effect of different colored filters on photooxidation in pasteurized milk
N. Intawiwat, M.K. Pettersen, E.O. Rukke, M.A. Meier, G. Vogt, A.V. Dahl, J. Skaret, D. Keller, J.P. Wold
Journal of Dairy Science

4.

Effect of Naturally Occurring Tetrapyrroles on Photooxidation in Cow's Milk
Diego Airado-Rodríguez, Natthorn Intawiwat, Josefine Skaret, Jens Wold
Journal of Agricultural and Food Chemistry

5.

Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese
Natthorn Intawiwat, Annette Dahl, Marit Pettersen, Josefine Skaret, Elling Rukke, Jens Wold
International Dairy Journal

6.

Assessment of the Quality Attributes of Cod Caviar Paste by Means of Front-Face Fluorescence Spectroscopy
Diego Airado-Rodríguez, Josefine Skaret, Jens Wold
Journal of Agricultural and Food Chemistry

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