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Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets Public Deposited

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https://ir.library.oregonstate.edu/concern/articles/73666930h

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by John Wiley & Sons, Inc. and can be found at:  http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291365-2621.

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  • An improved extraction (2.5% HPO₃, 5 mM dithiothreitol) and HPLC quantification using a C-18 column at 35°C and 0.1M acetic acid (98%) and acetonitrile (2%) mobile phase was developed to quantify total ascorbic acid (AA) in commercial whole/semi-skim/skim raw/pasteurized/UHT milk packaged in opaque bags, transparent plastic, cardboard, and Tetra Brik™. AA content ranged 0.21-10 and 3.4-16 mg/L in milk from retail outlets and processing plants, respectively, and was higher in organic milk. For same processor/lot samples, pasteurized milk showed higher AA content than UHT milk. This was not true for retail outlets samples. AA content was similar for whole/semi-skim and semi-skim/skim milk but not for whole/skim comparisons. Among UHT samples, the AA content trend was whole<semi-skim<skim and lower for UHT milk in opaque plastic and Tetra Brik™ container. After 14d at 4°C in the dark, AA losses ranged 35-83% depending on milk type and preservation method with a higher AA retention in unopened containers.
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  • Chotyakul, N., Pateiro-Moure, M., Martínez-Carballo, E., Saraiva, J. A., Torres, J. A. and Pérez-Lamela, C. (2014), Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets. International Journal of Food Science & Technology, 49(3), 679–688. doi: 10.1111/ijfs.12350
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  • 49
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  • 3
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  • This work was funded by the INCITE program of the Galician Council of Innovation and Industry (Ref. 09TAL019383PR). The authors of this work gratefully acknowledge Corporación Alimentaria Peñasanta S.A. (CAPSA) and Cooperativa Santa Mariña de Loureiro for their contributions. General support to the Universities of Vigo and Aveiro was provided from the European Regional Development Fund (ERDF/FEDER), Fundação para a Ciência e a Tecnologia (FCT, Portugal) and the QOPNA research unit COMPETE funding (Project PEst-C/QUI/UI0062/2011, Portugal). This project was supported also by Formula Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and Agriculture.
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