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Using Fluorescence Spectroscopy To Identify Milk from Grass-Fed Dairy Cows and To Monitor Its Photodegradation

TitleUsing Fluorescence Spectroscopy To Identify Milk from Grass-Fed Dairy Cows and To Monitor Its Photodegradation
Publication TypeJournal Article
Year of Publication2018
AuthorsBhattacharjee, U, Jarashow, D, Casey, TA, Petrich, JW, Rasmussen, MA
JournalJournal of Agricultural and Food Chemistry
Volume66
Pagination2168-2173
Date Published03
Type of ArticleArticle
ISBN Number0021-8561
Accession NumberWOS:000427203100014
Keywordsacid, Agriculture, autofluorescence, chemistry, chlorophyll, fluorescence spectroscopy, grass-fed cows, light, meat, milk, photodegradation, porphyrins, products, real-time detection, riboflavin, sensory analysis, technology
Abstract

Owing to its high omega-3 fatty acid content, milk from grass-fed dairy cows is becoming increasingly more attractive to consumers. Consequently, it is important to identify the origins of such products and to measure their content, at least relative to some standard. To date, chromatography has been the most extensively used technique. Sample preparation and cost, however, often reduce its widespread applicability. Here, we report the effectiveness of fluorescence spectroscopy for such quantification by measuring the amount of chlorophyll metabolites in the sample. Their content is significantly higher for milk from grass-fed cows compared to milk from grain/silage-fed cows. It is 0.11-0.13 mu M in milk samples from grass-fed cows, whereas in milk from cows fed grain/silage rations, the concentration was 0.01-0.04 mu M. In various organic milk samples, the chlorophyll metabolite concentration was in the range of 0.07-0.09 mu M. In addition, we explored the mechanisms of photodegradation of milk. Riboflavin and chlorophyll metabolites act as photosensitizers in milk for type-I and type-II reactions, respectively. It was also observed that the presence of high levels of chlorophyll metabolites can synergistically degrade riboflavin, contributing to the degradation of milk quality.

DOI10.1021/acs.jafc.7b05287
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