Academic article

Approximate non-destructive quantification of porphyrins in butter by front face fluorescence spectroscopy

Wold, Jens Petter; Lundby, Frank

Publication details

Journal: Journal of Animal and Feed Sciences, vol. 16, p. 190–194, 2007

International Standard Numbers:
Printed: 1230-1388

Open Access: none

Dairy products contain natural occurrences of porphyrins, which are active and very effective photosensitizers. The origin and formation of these tetrapyrrols are yet unclear, and the concentration levels are not known. In this study, the approximate concentrations of protoporphyrin IX and hematoporphyrin in butter were determined by the use of front face fluorescence spectroscopy. The concentrations for both compounds were in the region 0.02 – 0.03 ppm.