Detection of adulteration of butter oil with palm oil using traditional and advanced methods

Abstract

In this work, Comparative Study Between Some Advanced and Traditional Methods for Detection of Milk Fat Deterioration and Adulteration. The precision and sensitivity of some methods for detecting palm oil (PO) in butter oil (BO) was investigated. The liquefied BO and PO were mixed in proportions of 0:100, 25:75, 50:50, 75:25 and 100:0 (w/w) to create 5 treatments. Two treatments represent the original components and three treatments were binary blends. The addition of PO to BO caused substantial changes in fat constants, fatty acids composition, and sterols contents. The changes were proportional to the addition level. In particular, saponification (SV), Reichert-Meissl (RM) and Polenske (PV) values as well as short chain (SCFAs), medium chain (MCFAs), and saturated (SFAs) fatty acids decreased, while iodine value (IV), unsaturated fatty acid (USFAs), sterols fractions increased with increasing the level of PO. The determination of the SV, IV, RM and Polenske values to detect the PO in BO was not sufficient at addition level less than 50.0% PO in BO. Based on the changes induced in linoleic acid and fatty acids groups (SFAs and USFAs); the adulteration of BO with 25.0% PO can be detected. However, myristic acid, which the most abundant MCFAs, was still within the normal range of BO. According to the data obtained, the determination of sterols or/and fractions to detect the PO as an adulterant in pure BO was more sensitive compared with milk fat constants and fatty acids profiles. Therefore, it could be recommended reviewing the Egyptian standard specifications and some clauses should be changed to achieve minimal nutritional and healthy value requested in the dairy products. Also when determining milk fat adulteration we recommend the sterol fractions and fatty acids content should be done.