Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency region...

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Main Authors:	Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Amin, Izm, Shuhaimi, Mustafa, Khatib, Alfi
Format:	Article
Language:	English
Published:	2013
Subjects:	QD Chemistry TP Chemical technology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf

id	iium-71291
recordtype	eprints
spelling	iium-712912020-02-28T02:40:38Z http://irep.iium.edu.my/71291/ Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Amin, Izm Shuhaimi, Mustafa Khatib, Alfi QD Chemistry TP Chemical technology TP368 Food processing and manufacture Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency regions of 1200-1000 cm–1. FTIR measurements were made on pure butter and that adulterated with varying concentrations of CF (0-100% w/w in butter). PLS calibration exhibits a good relationship between actual and FTIR predicted values of CF with a coefficient of determination (R2 ) of 0.981. The root means standard error of calibration (RMSEC) and during cross validation (RMSECV) obtained using six principal components (PCs) are 2.08 and 4.33% v/v, respectively. 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/71291/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf Ahmad Fadzlillah, Nurrulhidayah and Rohman, Abdul and Amin, Izm and Shuhaimi, Mustafa and Khatib, Alfi (2013) Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics. Grasas y Aceites International JOurnal of Fats and Oils, 64 (4). pp. 349-355. ISSN 0017-3495 E-ISSN 1988-4214 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440/1442
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry TP Chemical technology TP368 Food processing and manufacture
spellingShingle	QD Chemistry TP Chemical technology TP368 Food processing and manufacture Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Amin, Izm Shuhaimi, Mustafa Khatib, Alfi Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
description	Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency regions of 1200-1000 cm–1. FTIR measurements were made on pure butter and that adulterated with varying concentrations of CF (0-100% w/w in butter). PLS calibration exhibits a good relationship between actual and FTIR predicted values of CF with a coefficient of determination (R2 ) of 0.981. The root means standard error of calibration (RMSEC) and during cross validation (RMSECV) obtained using six principal components (PCs) are 2.08 and 4.33% v/v, respectively.
format	Article
author	Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Amin, Izm Shuhaimi, Mustafa Khatib, Alfi
author_facet	Ahmad Fadzlillah, Nurrulhidayah Rohman, Abdul Amin, Izm Shuhaimi, Mustafa Khatib, Alfi
author_sort	Ahmad Fadzlillah, Nurrulhidayah
title	Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
title_short	Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
title_full	Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
title_fullStr	Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
title_full_unstemmed	Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
title_sort	analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
publishDate	2013
url	http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf
first_indexed	2023-09-18T21:41:10Z
last_indexed	2023-09-18T21:41:10Z
_version_	1777413149505355776

Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

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