Effects of some technological processes and storage conditions on the contents of vitamins A and E in butter

Okturk S., Sezgin E., Yildirim Z., Yildirim M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.56, no.12, pp.667-669, 2001 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 12
  • Publication Date: 2001
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.667-669
  • Keywords: Vitamins (technological processes, storage conditions), STABILITY, MILK
  • Ankara University Affiliated: No

Abstract

Effects of technological processes and storage conditions on the contents of vitamins A and E of butter and relationship between these vitamins and peroxide and acid degree values during storage (5+/-2 degreesC for 90 days) were investigated. There were no significant differences in the contents of vitamins A and E, and peroxide and acid degree values of butter samples taken during production. The loss in the contents of vitamins A and E was 23% and 17% at the end of storage period, respectively. Peroxide and acid degree values showed a steady increase during storage. Therefore, negative relationships between vitamins and peroxide, and vitamins and acid degree were found (R-2=0.9184 between vitamin A and peroxide, R-2=0.9367 between vitamin A and acid degree, R-2=0.8470 between vitamin E arid peroxide, R-2=0.8934 between vitamin E and acid degree).