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PubMed1977

Butyl ester preparation for gas-liquid chromatographic determination of fatty acids in butter.

Butter oil is extracted from butter with hexane, using a rolling boil technique. The resulting 10% butter oil in hexane is converted to butyl esters, using butanol in place of methanol as specified in the official final action method, 28.063-28.067. A water wash and centrifuge technique is used to remove butanol from the n-hexane-butyl ester solution. Conversions to butyl esters are quantitative by the boron trifluoride, sulfuric acid, and sodium butoxide procedures. When methyl ester methods are used, there are serious losses of the short chain volatile and water-soluble acids, making the methyl ester procedures questionable for determining the authenticity of milk fat.

Butter↗
PubMed1997

Influence of partial replacement of butter fat with peanut oil (in infant formula) on erythrocyte fatty acids in infants.

Erythrocyte fatty acid composition was studied in infants fed with three different formulae: formula I containing 20% butter fat; formula II containing 10% butter fat and 10% peanut oil; and formula III containing 10% butter fat and 5% peanut oil with a fat content itself reduced to 15%. The linoleic acid levels were 2.5, 18 and 13% in formula I-III, respectively. Analysis of fatty acids at the time of birth, and 3 and 6 months thereafter, indicated that linoleic acid levels could be improved by supplementation with peanut oil. Arachidonic acid levels (20:4, n-6) did not show a proportional relationship with respect to linoleic acid intake. The other ratio such as triene/tetraene, oleic/linoleic, linoleic/arachidonic and arachidonic/linoleic were all within the normal range, indicating normal desaturase and elongase activity. Thus, our present study suggests that peanut oils could be used for enhancing the linoleic acid levels in infants.

Arachis↗
PubMed1993

Chilean hazelnut butter, a new alternative for consumers.

Four formulations of Chilean hazelnut butter were prepared containing Chilean hazelnut paste and 5%, 10%, 15% and 20% margarine. As the level of margarine was increased to 20%, the protein and crude fiber content decreased markedly, while those of moisture, crude fat and calories increased. After 90 days of storage, neither the samples stored at 5 degrees C nor those stored at 15 degrees C showed any objectionable effects both from the bacteriological and chemical point of view. Sensory analyses, including quality and acceptability studies, were performed on the various blends. Flavor, color and taste were improved by the addition of margarine to the butter formulas. It is concluded, therefore, that Chilean hazelnut butter represents a new and interesting alternative for human nourishment.

Chile↗
PubMed1992

Cross-reacting antigens in the butter clam (Saxidoma giganteus) and their relationship to total paralytic shellfish poison toxicity.

A specific protein with an apparent mol. wt of 23,000 was identified in foot homogenate derived from paralytic shellfish poisoning (PSP) contaminated butter clams and was found to cross-react with crab-saxitoxin-induced protein (SIP) antiserum. Antiserum, once cross-absorbed against non-toxic shellfish material, was incubated with tissue homogenate derived from 52 butter clams with varying total PSP toxicities in a prototype ELISA. A significant (r = 0.83; P less than 0.001) correlation existed between soluble clam antigen content in foot homogenate and total PSP toxicity; the latter measured by the mouse lethality bioassay. From the ELISA results, a soluble antigen threshold of 0.1% total protein was successfully used to distinguish between PSP toxic and non-toxic butter clams. It is proposed that this type of screening assay could be used in conjunction with the standard mouse bioassay to increase PSP monitoring and potentially reduce unnecessary animal testing.

Animals↗
PubMed2001

Analysis of steryl esters in cocoa butter by on-line liquid chromatography-gas chromatography.

On-line liquid chromatography-gas chromatography (LC-GC) has been applied to the analysis of steryl esters in cocoa butter. Separation of the steryl esters was achieved after on-line transfer to capillary GC. HPLC removes the large amount of triglycerides and pre-separates the components of interest, thus avoiding time-consuming sample preparation prior to GC analysis. The identities of the compounds were confirmed by GC-MS investigation of the collected HPLC fraction and by comparison of the mass spectra (chemical ionization using ammonia as ionization gas) to those of synthesized reference compounds. Using cholesteryl laurate as internal standard, steryl esters were quantified in commercial cocoa butter samples, the detection limit being 3 mg/kg and the quantification limit 10 mg/kg, respectively. Only slight differences in percentage distributions of steryl esters depending on the geographical origin of the material were observed. The patterns were shown to remain unchanged after deodorization. The method described might be a valuable tool for authenticity assessment of cocoa butter.

Chromatography, Gas↗
PubMed2001

Non-detectable levels of trans-fatty acids in peanut butter.

The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed with emphasis on isomeric trans-fatty acids. No trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. Hydrogenated vegetable oils are added to peanut butters at levels of 1--2% to prevent oil separation. Some hydrogenated vegetable oils are known to be sources of trans-fatty acids in the human diet. The addition of these products was not found to result in measurable amounts of trans-fatty acids in the peanut butters analyzed.

Arachis↗
PubMed2003

Value assignment of nutrient and aflatoxin concentrations in standard reference material 2387 peanut butter.

Standard Reference Material (SRM) 2387 peanut butter was recently issued, and the process used for value assignment of nutrient and aflatoxin concentrations is reported herein. Values were assigned using data provided by the National Institute of Standards and Technology (NIST) and collaborating laboratories. SRM 2387 is intended for use as a primary material for assigning values to in-house control materials and for validation of analytical methods for measurements in peanut butter and similar high-fat matrixes. SRM 2387 lies in sector 3 of AOAC International's fat-protein-carbohydrate triangle. With the addition of SRM 2387, NIST now offers materials within-or on the borders between-all sectors of the triangle. The Certificate of Analysis for SRM 2387 provides assigned values for concentrations of fatty acids, proximates, elements, and total dietary fiber, for which product labeling is required by the Nutrition Labeling and Education Act of 1990, as well as several vitamins, amino acids, and aflatoxins, for which labeling is not required. (Aflatoxin levels in peanut butter are regulated by the Food and Drug Administration.)

Aflatoxins↗
PubMed2004

Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars.

Directive 2000/36/EC allows chocolate makers to add up to 5% of only six specific cocoa butter equivalents (CBEs) to cocoa butter (CB). A quantification method based on triacylglycerol (TAG) class analysis by gas chromatography with an unpolar column was set up for routine control purposes of chocolate bars. Mixtures of CBEs/CB were elaborated according to a Placket-Burman experiment design and analyzed by gas chromatography. A matrix was built with the normalized values of TAG classes (C50, C52, C54, and C56) of pure CBs of various origins, homemade CB/CBE mixtures (1 CB type), and mixtures containing CBE with CBs of various origins. A multivariate calibration equation was computed from this matrix using a partial least-squares regression technique. CBE addition can be detected at a minimum level of 2%, and the mathematical model allows its quantification with an uncertainty of 2% with respect to the cocoa butter fats. The model has also been applied for deconvolution and quantification of each CBE of a CBE mixture in chocolate bars.

Cacao↗
PubMed2004

Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: feasibility study and validation.

A new European legislation (2000/36/CE) has allowed the use of vegetable fats other than cocoa butter (CB) in chocolate up to a maximum value of 5% in the product. The vegetable fats used in chocolate are designated as cocoa butter replacements and are called cocoa butter equivalents (CBE). The feasibility of CBE quantification in chocolate using triacylglycerol (TAG) profiles was conducted by analyzing 55 samples of CBs and 31 samples of CBEs using a liquid chromatograph equipped with an evaporative light scattering detector (HPLC-ELSD). Statistical evaluation of the data obtained has been performed, and a simulation study has been carried out to assess the viability to use this method for quantifying the amount of CBE in real mixtures and in chocolates. The TAGs POP, POS, PLS, and the ratios POP/PLS, POS/PLP (P, palmityl; O, oleyl; S, stearyl; L, linoleyl) are particularly significant to discriminate between CB and CBE. Analysis of 50 mixtures between 5 different CBEs and 10 different CBs at 2 different concentration levels is presented. The data are visualized and interpreted. A mathematical model has been developed to assess the amount of CBE in real mixtures. This predictive model has been successfully applied and validated on dark chocolates including authorized CBE. The results are affected by +/-2.1% absolute average error. In particular, estimations between 10 and 20% of CBE show a very good match. On the other hand, values equal to or smaller than 5% show a larger prediction error (detection limit of the method). For the main purpose of this method (i.e., quantification of CBE at 5% max in chocolate, which represents about 15% of the total fat) this model shows very good results. For milk chocolate, the mathematical model can also be used if TAG are integrated from partition number (PN) 46 to 54. Consequently, the model proposed provides sufficient information to verify the real application of the European legislation.

Cacao↗
PubMed2003

Comparison of the effect of two excipients (karite nut butter and vaseline) on the efficacy of Cocos nucifera, Elaeis guineensis and Carapa procera oil-based repellents formulations against mosquitoes biting in Ivory Coast.

Repellents in the form of dermal pomades are recommended as a protection against awakening and bedtime mosquito bites. If synthesis repellents are available, they are nevertheless not common and the prices remain out of reach for the communities concerned. The people therefore have to resort more and more to traditional concoctions, some of which have been shown to be effective. After demonstrating that oil-based formulations (lotions, creams, pomades) of Cocos nucifera (coconut), Elaeis guineensis (oil palm) and Carapa procera (gobi) were effective against mosquitoes, it became necessary to study the impact of the two excipients used in their manufacture, on the effectiveness of the repellents. Experiments were carried with Anopheles gambiae and Aedes aegypti under lobaratory conditions and any other mosquitoes collected under field conditions in Ivory Coast. The laboratory results indicate that the average protection times obtained with formulations with karite nut butter as excipient (54.8 +/- 37.0 mn and 74.6 +/- 26.4 mn respectively on An. gambiae and Ae. aegypti) are higher than those recorded with vaseline as excipient (respectively 42.7 +/- 30.0 mn and 60.8 +/- 33.9 mn). On the other hand, under field conditions, the biting rate percentage reduction obtained with the products with karite nut butter and vaseline excipient were similar (respectively 29.8% and 35.9% for all mosquitoes collected and 45.7% and 47.4% against An. gambiae). Nevertheless, the use of karite nut butter on repellent products should be encouraged because its sale price is very lower (10 time less) than the vaseline's.

Administration, Cutaneous↗
PubMed1992

Replacement of butter on bread by rapeseed oil and rapeseed oil-containing margarine: effects on plasma fatty acid composition and serum cholesterol.

The effects of zero-erucic acid rapeseed oil and rapeseed oil-containing margarine on plasma fatty acid composition and serum cholesterol were studied in butter users (n 43). Compliance to the substitution was followed by fatty acid analysis of total plasma and plasma phospholipids. The amount of substitute fats represented, on average, 21% of total fat and 8% of total energy intake. Changes in the relative fatty acid composition of plasma phospholipids indicated further fatty acid metabolism, and were closely related to the serum cholesterol level. The reduction in saturated fatty acids led to a significant increase in the proportion of n-3 and n-6 polyunsaturated fatty acids (PUFA) with the rapeseed oil diet, whereas the margarine caused a significant rise in n-6 PUFA only. The increase in the proportions of the two PUFA families occurred in accordance with their competitive order, most completely with the rapeseed oil diet. When butter was replaced by rapeseed oil, low-density-lipoprotein-cholesterol decreased by an average of 9.1% without a reduction in high-density-lipoprotein-cholesterol. During margarine substitution the reduction was 5.2%, on average. Of the plasma phospholipids, alpha-linolenic acid and the linoleic:stearic acid ratio, but not oleic acid, were the components most significantly correlated with serum cholesterol levels or the decrease in these levels. The results show that rapeseed oil can act primarily as a source of essential fatty acids, rather than that of monoenes, in the diet of butter users.

Adult↗
PubMedDate not supplied

The preparation, validation and certification of the aflatoxin content of two peanut butter reference materials.

The preparation of two peanut butter reference materials and the certification of their aflatoxins B1, B2, G1, G2 and total aflatoxin contents is described. The materials were prepared and certified within the BCR Programme of the Commission of the European Community as part of a broad activity to improve accuracy and agreement of measurements of importance in food and agriculture (Wagstaffe and Belliardo 1990). Reference material RM 385 was prepared from naturally contaminated peanuts, roasted and ground into a paste and then blended with uncontaminated peanut butter to achieve the desired aflatoxin concentrations. Details are given of the blending and canning procedure, and the checks to ensure homogeneity and stability of the material. Reference material RM 401 was similarly prepared but from an uncontaminated peanut butter. The certification exercise was carried out by nine laboratories using a variety of extraction and clean-up procedures, but all using high performance liquid chromatography (HPLC) as the determinative stage although operating under a variety of chromatographic conditions. RM 385 was certified as containing aflatoxins B1, B2, G1 and G2 at levels of 7.0 +/- 0.8 micrograms/kg, 1.1 +/- 0.2 micrograms/kg, 1.7 +/- 0.3 micrograms/kg and 0.3 +/- 0.2 micrograms/kg respectively (total aflatoxin content of 10.1 +/- 1.5 micrograms/kg) and RM 401 as containing aflatoxin B1, B2 and G2 at less than 0.2 micrograms/kg and aflatoxin G1 at less than 0.3 micrograms/kg (total aflatoxin content less than 0.9 micrograms/kg). The materials are intended for the verification of methods used to determine aflatoxins in nuts and nut products.

Aflatoxin B1↗
PubMed1987

Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans.

Dried beans, because of their high-fiber content and low-glycemic index, are especially suitable for diabetic diets. Most South African bean recipes contain sucrose, and since a restriction of artificial sweeteners seems desirable, replacing sucrose would be impractical. Hence, we examined the effects of 10, 20, and 30% sucrose additions to cooked dried butter beans on taste preference and acceptability in 29 diabetic patients and 11 control subjects. The effect of sucrose additions on glycemic index and insulin response to butter beans was determined in control subjects. Both diabetic and control subjects preferred beans with sucrose additions (p less than 0.005). Additions of sucrose up to 20% of total carbohydrate had no adverse effects on glycemic index or insulin response of butter beans (p less than 0.05), which indicates that addition of moderate amounts of sucrose to a low glycemic index food may improve palatability without impairing the favorable effect on blood glucose and insulin response.

Adult↗
PubMed2001

Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans.

BACKGROUND: The digestibility of cocoa butter was reported in animal but not human studies to be low (60-70% and 89-94%, respectively). These differences could be due to the much higher ratio of calcium to fat (by wt) in the diet of rats (0.04-0.18) than in that of humans (0.01). OBJECTIVE: We investigated whether supplementation of chocolate with 0.9% calcium (by wt), as an integral part of a Western diet, reduces absorption of cocoa butter and hence the digestible energy value of chocolate. We also assessed the effect of calcium supplementation on the blood lipid profile. DESIGN: Ten men were fed control diets containing 98-101 g chocolate/d with or without a 0.9%-Ca supplement (0.9 g Ca/d) for 2 periods of 2 wk each. The study was conducted with use of a randomized, double-blind crossover design under free-living conditions but with strict control of food intake. RESULTS: Calcium supplementation of chocolate increased fecal fat 2-fold (from 4.4 to 8.4 g/d; P < 0.0001) and reduced the absorption of cocoa butter by 13.0%. This was due mainly to an increase in the excretion of palmitic and stearic acids (3.4 g/d), which reduced the absorbable energy value of the chocolate by approximately 9%. This supplementation also reduced plasma LDL cholesterol by 15% (P < 0.02); HDL cholesterol was unchanged. CONCLUSIONS: Calcium supplementation can be used as a means of reducing the absorbable energy value of chocolate. Supplementation with 2.25% CaCO3 had no effect on the taste of chocolate, was well tolerated by the subjects, and reduced LDL cholesterol in a short-term study.

Adult↗
PubMed1983

Comparative vitamin B-6 bioavailability from tuna, whole wheat bread and peanut butter in humans.

Relative bioavailability of vitamin B-6 from tuna, whole wheat bread and peanut butter was investigated in eight men. The study was divided into a 10-day adjustment and three, 14-day experimental periods in a 3 X 3 Latin square design. Vitamin B-6 intake was set at 1.6 mg/day, with 50% of the intake coming from one of the three experimental foods and 50% from a basal diet. Daily complete urine and fecal collections were made. Urine was analyzed for 4-pyridoxic acid (4PA) and vitamin B-6, fecal samples for vitamin B-6 and plasma (sampled every 5 days) for pyridoxal 5'-phosphate (PLP). Mean values +/- SD for the adjustment, tuna, whole wheat bread and peanut butter periods were: 5.65 +/- 1.76, 4.89 +/- 1.10, 3.62 +/- 0.66 and 2.80 +/- 0.50 mumol/day for 4-pyridoxic acid; 0.98 +/- 0.34, 1.05 +/- 0.20, 0.76 +/- 0.09 and 0.68 +/- 0.19 mumol/day for urinary vitamin B-6; 2.72 +/- 0.94, 3.08 +/- 0.73, 3.80 +/- 0.78 and 4.42 +/- 1.03 mumol/day for fecal vitamin B-6 and 65.0 +/- 23.30, 64.8 +/- 29.80, 49.3 +/- 14.40 and 48.4 +/- 20.20 nM for plasma pyridoxal 5'-phosphate, respectively. 4PA and urinary vitamin B-6 excretion were significantly (P less than or equal to 0.01) higher in the tuna period than in either the whole wheat bread or peanut butter periods.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1994

Peanut butter and fatal fluoride poisoning. A case of mistaken identity.

We report here a case of an adult seeking a late night peanut butter snack who mistook for peanut butter a fluoride containing glass etching compound. The glass etching compound was of a color and consistency similar to peanut butter and was packaged in a similar appearing container. The decedent survived for six hours after the fluoride ingestion. He was admitted to the emergency room in stable condition with severe gastrointestinal symptoms. His condition deteriorated rapidly prior to death with abrupt cardiac arrest and profound hypocalcemia (5.5 mg/dl). Autopsy showed only gastric hyperemia and discoloration with a postmortem blood fluoride level of 19 mg/L.

Arachis↗
PubMed1980

Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and cream.

A rapid quantiative method was developed for routine analysis of the major, even carbon-numbered free fatty acids in butter and cream. Free fatty acids were isolated directly from intact samples by a modified silicic acid-potassium hydroxide arrestant column and were separated by gas chromatography with a 1.8 m x 2 mm inner diameter glass column packed with 10% neopentyl glycol adipate on 80/100 Chromosorb W. Purified, formic acid-saturated carrier gas was required for minimal peak tailing and extended column life. The accuracy and reproducibility of the mmethod was established through quantitative recovery studies of free fatty acid mixtures, free fatty acids added to butter, and replicate analysis of butter and cream samples.

Chromatography, Gas↗
PubMed2003

[The excipient properties of shea butter compared with vaseline and lanolin].

A shea butter ointment containing 3% aureomycin (clortetracyclin hydrocloride) was prepared and some of its macroscopic and microscopic characteristics were evaluated. Then, the release of the active ingredient was compared by UV spectrophotometry with those obtained when excipients such as petroleum jelly and lanoline were used. Results had shown that the shea butter ointment had satisfactory characteristics. In the other hand, it was found that shea butter released the aureomycin easily and at a faster rate than the other excipients.

Anti-Bacterial Agents↗