Total carotenoid analysis of butter: is saponification necessary?

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Amarat Simonne

http://www.beauty-review.nl/wp-content/uploads/2014/11/A-guide-to-carotenoid-analysis-in-foods.pdf

Saponification destroys lipids, not just chlorophyll and butter is very high in lipid. Majority of methods for fatty foods or complex tissues will involve saponification. While saponification can cause some carotenoid loss, if done properly, it is acceptable. This review above even if it is older, is still quite comprehensive. Another book that will give you more insights, would be "Vitamin Analysis for the health and food sciences" by Ronald Eitenmiller and W.O. Landen, Jr. You can explore the AOAC method as well.