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International Food Research Journal, Volume 24, Issue 4, 2017, pp. 1393-1398

Optimization of various steps for RP-HPLC determination of β-carotene in milk fat

Dhankhar J. * 1, Sharma R. * 1, Mann B. * 1
Abstract :

Main objective of this study was to optimize the analytical procedures, especially extraction and saponification method for the better analysis of β-carotene in milk fat. Saponification method with suitable potassium hydroxide (KOH) concentration, use of antioxidant, saponification time, and temperature was optimized to get best extraction procedure for β-carotene . Analysis of β-carotene was carried out by using reversed phase high performance liquid chromatography (RP-HPLC) using C18 column. Chromatographic conditions best tested for the study involves methanol: tetrahydrofuran: water (MeOH: THF: H2O). The effect of time temperature combination at 45°C/30 min with saturated ascorbic acid had a pronounced effect on the β-carotene extraction from milk fat. Study also reveals that a concentration level of 10M KOH was best suited for the extraction of unsaponifiable. © All Rights Reserved.

Keywords : Milk,RP-HPLC,Saponification,Unsaponifiable,β-carotene
Subject Area : Food Science

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