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Selected Publication:

Schmidt, A; Boitz, LI; Mayer, HK.
(2017): A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk
J FOOD COMPOS ANAL. 2017; 56: 104-109. FullText FullText_BOKU

The concentration of the artificial compound furosine in liquid milk can be used as an indicator to assess the heat load applied onto the product, which allows discrimination between differently processed milk (pasteurized, Extended Shelf Life (ESL) milk, Ultra-High Temperature (UHT) treated milk). In this work, a new UHPLC method for the rapid determination of furosine in 2 min only (total runtime 6 min) is presented, using PDA detection at 280 nm. The method was validated for the analysis of liquid milk samples regarding linearity, instrumentation precision, limits of detection and quantification, repeatability of sample work-up and recovery. Moreover, the method was compared to an existing RP-HPLC method. Selected commercial liquid milk samples (n = 36) were analyzed, showing lowest furosine amounts for pasteurized milk, whereas highest amounts were found in UHT milk. For ESL milk, quite diverse concentrations were analyzed ranging from 11.70 up to 115.16 mg furosine 100 g(-1) protein, illustrating the different processing technologies of this category with lowest amounts for filtered ESL milk, followed by directly heated, and indirectly heated ESL milk samples, respectively. (C) 2016 Elsevier Inc. All rights reserved.
Authors BOKU Wien:
Mayer Helmut
Schmidt Anatol

Find related publications in this database (Keywords)
Extended shelf life (ESL) milk
Heat load
Time-temperature integrators (TTIs)
Milk quality
Food analysis
Food composition

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