Front-Face Fluorescence Measurement of Photosensitizers and Lipid Oxidation Products During the Photooxidation of Butter

This paper shows that fluorescence spectroscopy can measure both degradation of photosensitizers and formation of lipid oxidation products in light-exposed butter. The photosensitizers were already notably degraded after 4h of light exposure, whereas fluorescent lipid oxidation products were detecte...

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Bibliographic Details
Published in:Journal of dairy science 2007-05, Vol.90 (5), p.2189-2199
Main Authors: Veberg, A., Olsen, E., Nilsen, A.N., Wold, J.P.
Format: Article
Language:English
Subjects:
air
Animal productions
beta Carotene - metabolism
Biological and medical sciences
butter
Butter - analysis
Butter - standards
fluorescence emission spectroscopy
fluorescence spectroscopy
food additives
Food Handling - methods
Food industries
food packaging
Fundamental and applied biological sciences. Psychology
Light
light intensity
Lipid Metabolism
lipid oxidation products
lipid peroxidation
Lipids - analysis
Milk and cheese industries. Ice creams
nitrogen
Nitrogen - metabolism
off flavors
Oxidation-Reduction
oxygen
peroxide value
Peroxides - metabolism
photooxidation
photosensitizer
photosensitizers
rancidity
Sensation
sensory properties
Spectrometry, Fluorescence - methods
Terrestrial animal productions
Time Factors
Vertebrates
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Summary:This paper shows that fluorescence spectroscopy can measure both degradation of photosensitizers and formation of lipid oxidation products in light-exposed butter. The photosensitizers were already notably degraded after 4h of light exposure, whereas fluorescent lipid oxidation products were detected after 5 d. The fluorescence measurements were highly correlated with sensory assessments of acidic and rancid flavor. Photosensitizer degradation is therefore a promising indirect indicator of the onset of lipid oxidation in butter. Sensory analysis and measurement of peroxide value showed that the level of lipid oxidation was significantly higher for butter stored in air compared with butter stored in nitrogen (N2). This might be explained by the formation of singlet oxygen from direct photooxidation and type II photosensitized oxidation. Addition of the singlet oxygen quencher β-carotene reduced the rancid flavor intensity in the air and N2 packages from 9.0 to 4.9 and from 6.5 to 4.7, respectively. Results indicate that lipid oxidation in the butter stored in N2 was mainly caused by type I photosensitized reactions, because addition of β-carotene had little effect on the rancid flavor intensity.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2006-405