Abstract
Butter is an emulsion of water in oil containing approximately 25% unsaturated fat. It is used in various types of cooking because of its delectable flavour. However, oxygen absorption by the unsaturated fatty acids alters its quality. Therefore, oxidation measurement is essential for the quality evaluation of butter. Although titrimetric analysis is mainly used for oxidation measurement in butter, it needs a large quantity of samples and reagents, and the results lack reproducibility. In this study, the colourimetric method was evaluated to measure oxidation levels in butter. A comparative analysis of the standard titrimetric methods and the colourimetric method revealed an increase in the oxidation levels with an increase in time. The findings demonstrated a positive correlation between the titrimetric and colourimetric methods. Furthermore, the measurement accuracy of the colourimetric method was less than 10% (1.7–9.5%) on all examination days. Overall, these findings suggest the efficiency of the colourimetric method to measure oxidation in butter with increased accuracy.
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