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The effect of oxidation on the iodine values of phospholid in milk, butter and washed-cream serum

Published online by Cambridge University Press:  01 June 2009

E. G. Pont  and
Gwenda L. Holloway
E. G. Pont
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
Gwenda L. Holloway
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
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Summary

Phospholipid was isolated from milk, butter, and washed-cream serum by solvent extraction followed by simple counter-current distribution and thin-layer chromatography. Iodine values from fresh samples, determined by a micro-Wijs technique, ranged, for the cephalin fraction, from 70 to 86, for the lecithin fraction from 44 to 55, and for the sphingomyelin fraction from 36 to 44. In washed-cream serum, oxidation with copper and ascorbic acid led to reduction in extractable phosphorus, decreased chromatographic mobility of phospholipid and significant falls in the iodine values of the 3 phospholipid fractions. In milk, slight reductions in phospholipid iodine values were observed following copper-catalysed oxidation but they were not consistently significant. Iodine values of butter phospholipids remained unchanged even after gross oxidative quality deterioration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 34 , Issue 3 , October 1967 , pp. 231 - 238
Copyright
Copyright © Proprietors of Journal of Dairy Research 1967

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