Quality Assessment of Lactoferrin in some Marketed Nutraceuticals Derived from Milk using Validated Analytical Methods

Abstract In recent years, lactoferrin has received great attention for its nutritional and immunological uses. As minor element its inclusion in milk with other milk proteins hindered its direct determination. So downstream purification of lactoferrin from skimmed milk was optimized using vacuum driven approach. The purity of lactoferrin was monitored using gel electrophoresis along with validated RP‐HPLC and SE‐HPLC assays. Factors affecting lactoferrin during milk processing, handling and storage were also investigated. These methods were applicable on various products in Egyptian market to withdraw our attention towards careful monitoring during in‐process quality control which showed deleterious reactions affecting of the milk proteins during processing causing significant denaturation so as to track concentration, purity and stability of lactoferrin.