Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk

Detalhes bibliográficos
Autor(a) principal: Grandi, José Glauco
Data de Publicação: 1994
Outros Autores: Tadini, Carmen Cecília
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
DOI: 10.5433/1679-0359.1994v15n1p48
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4680
Resumo: This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples'of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.  
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spelling Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milkDeterminação através de método fluorimétrico modificado, da perda de tiamina (vitamina B1) na pasteurização comercial de leite tipo B1ThiamineLoss of vitamin B1MilkPasteurization.TiaminaPerda de vitamina B1LeitePasteurização. This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples'of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.   O objetivo do trabalho foi avaliar pelo método fluorimétrico a perda de tiamina devida ao aquecimento no processo de pasteurização comercial (72 a 75°C por 15 a 20 segundos) do Leite tipo B, através de método fluorimétrico da Association of Official Analytical Chemists – AOAC, com modificações quanto a determinação da massa de amostra e o emprego, para leite in natura, da resina trocadora de cátions normalmente usada para leite em pó e em produtos lácteos enriquecidos. Foram feitas determinações em leite tipo B, cru e pasteurizado e os resultados obtidos com o leite cru são compatíveis com os da literatura. Para o leite tipo B pasteurizado, verificou-se uma perda de 18,5 a 50,0% de tiamina como conseqüência do processo térmico.     UEL1994-01-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/468010.5433/1679-0359.1994v15n1p48Semina: Ciências Agrárias; Vol. 15 No. 1 (1994); 48-52Semina: Ciências Agrárias; v. 15 n. 1 (1994); 48-521679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4680/4499Grandi, José GlaucoTadini, Carmen Cecíliainfo:eu-repo/semantics/openAccess2010-04-23T18:27:27Zoai:ojs.pkp.sfu.ca:article/4680Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2010-04-23T18:27:27Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
Determinação através de método fluorimétrico modificado, da perda de tiamina (vitamina B1) na pasteurização comercial de leite tipo B1
title Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
spellingShingle Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
Grandi, José Glauco
Thiamine
Loss of vitamin B1
Milk
Pasteurization.
Tiamina
Perda de vitamina B1
Leite
Pasteurização.
Grandi, José Glauco
Thiamine
Loss of vitamin B1
Milk
Pasteurization.
Tiamina
Perda de vitamina B1
Leite
Pasteurização.
title_short Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
title_full Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
title_fullStr Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
title_full_unstemmed Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
title_sort Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
author Grandi, José Glauco
author_facet Grandi, José Glauco
Grandi, José Glauco
Tadini, Carmen Cecília
Tadini, Carmen Cecília
author_role author
author2 Tadini, Carmen Cecília
author2_role author
dc.contributor.author.fl_str_mv Grandi, José Glauco
Tadini, Carmen Cecília
dc.subject.por.fl_str_mv Thiamine
Loss of vitamin B1
Milk
Pasteurization.
Tiamina
Perda de vitamina B1
Leite
Pasteurização.
topic Thiamine
Loss of vitamin B1
Milk
Pasteurization.
Tiamina
Perda de vitamina B1
Leite
Pasteurização.
description This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples'of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.  
publishDate 1994
dc.date.none.fl_str_mv 1994-01-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4680
10.5433/1679-0359.1994v15n1p48
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4680
identifier_str_mv 10.5433/1679-0359.1994v15n1p48
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4680/4499
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 15 No. 1 (1994); 48-52
Semina: Ciências Agrárias; v. 15 n. 1 (1994); 48-52
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1822182790892879872
dc.identifier.doi.none.fl_str_mv 10.5433/1679-0359.1994v15n1p48

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