Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

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dc.AffiliationOctober University for modern sciences and Arts (MSA)
dc.contributor.authorHamed A.M.
dc.contributor.authorAborass M.
dc.contributor.authorEl-Kafrawy I.
dc.contributor.authorSafwat G.
dc.contributor.otherDairy Science Department
dc.contributor.otherFaculty of Agriculture
dc.contributor.otherCairo University
dc.contributor.otherGiza
dc.contributor.otherEgypt; Faculty of Biotechnology
dc.contributor.otherOctober University for Modern Sciences and Arts (MSA)
dc.contributor.otherCairo
dc.contributor.otherEgypt
dc.date.accessioned2020-01-09T20:40:42Z
dc.date.available2020-01-09T20:40:42Z
dc.date.issued2019
dc.descriptionScopus
dc.descriptionMSA Google Scholar
dc.description.abstractAdulteration of butter can occur when milk fat is replaced with cheaper oils due to the economic advantage of such substitution. With potential health risks on consumers, the issue raises alarming public health concerns. The adulteration of the Egyptian buffalo butter (EBB) with vegetable oils (VOs) was detected by conventional and advanced techniques. EBB was mixed with VOs at different ratios 25, 50, and 75% (w/w). The conventional methods (saponification number, iodine value, polenskee value, and Reichert-Meissl value) were compared with advanced methods (GC, HPLC, and FTIR). The results indicated that the assurance of conventional methods is not adequate at expansion levels under 50.0% VOs in EBB. In light of the progressions prompted by advanced methods using GC and HPLC, the debasement of EBB with 25.0% VOs can be detected and are more accurate in detecting the sterols and their fractions in butter. � 2019 Wiley Periodicals, Inc.en_US
dc.identifier.doihttps://doi.org/10.1111/jfs.12655
dc.identifier.doiPubMedID
dc.identifier.issn1496085
dc.identifier.otherhttps://doi.org/10.1111/jfs.12655
dc.identifier.otherPubMedID
dc.identifier.urihttps://t.ly/q22X3
dc.language.isoEnglishen_US
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofseriesJournal of Food Safety
dc.relation.ispartofseries39
dc.subjectOctober University for Modern Sciences and Arts
dc.subjectجامعة أكتوبر للعلوم الحديثة والآداب
dc.subjectUniversity of Modern Sciences and Arts
dc.subjectMSA University
dc.titleComparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methodsen_US
dc.typeArticleen_US
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