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Study on Sterol Fraction of Commercial Brands of Milk, Yoghurt and Butter Sold in Iranian Market and Chemometric Data Analysis Publisher



Sadeghi N1 ; Rostami A1, 2 ; Taghavianpour A1 ; Jafarisemnani S1 ; Torabi P2 ; Pourjabar Z1 ; Hajimahmoodi M1, 3
Authors
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Authors Affiliations
  1. 1. Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Persian Medicine and Pharmacy Research Center, Tehran University of Medical Sciences, Tehran, Iran

Source: International Journal of Dairy Technology Published:2018


Abstract

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. © 2018 Society of Dairy Technology