Effect of naturally occurring tetrapyrroles on photooxidation in cow's milk.

  title={Effect of naturally occurring tetrapyrroles on photooxidation in cow's milk.},
  author={Diego Airado-Rodr{\'i}guez and Natthorn Intawiwat and Josefine Skaret and Jens Petter Wold},
  journal={Journal of agricultural and food chemistry},
  volume={59 8},
The objective of this work was to better understand the photosensitizing effect of riboflavin versus naturally occurring tetrapyrroles in cow's milk. This was done by exposure of milk samples to blue light (400-500 nm), which is absorbed by riboflavin and tetrapyrroles, orange light (575-750 nm), which is absorbed by tetrapyrroles but not riboflavin, and white light, which contains the entire visible region. The milk was exposed to about 1.6 W/m(2) in 20 h, and two different light sources were… CONTINUE READING


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