Lipid oxidation determination in butter and dairy spreads by HPLC
1996
Christensen, T.C. | Holmer, G.
Butter and dairy spread were stored for 14 wk at 20 degrees C. Lipid hydroperoxides were analyzed by HPLC. Two methods were tested with chemiluminescence detection based on a post-column reaction with cytochrome c and luminol. One was for separation of neutral lipids and one for separation of phospholipids. Lipid oxidation in triacylglycerols and phospholipids in both butter and dairy spread increased during storage. A linear relationship was observed between the chemiluminescence response of oxidized triacylglycerols and the peroxide value. Correlation coefficient was 0.97 for stored butter and 0.99 for stored dairy spread (PV-range 0.1-1.4 and 0.2-5.4 meq/kg, respectively). The method is sensitive, fast and reliable for detection of primary oxidation in dairy products.
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