Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectros...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IFRJ, Faculty of Food Science & Technology, UPM.
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/71292/ http://irep.iium.edu.my/71292/ http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf |
| Summary: | The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques
to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with
butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those
spectroscopically representative to pure butter and BF. For quantitative analysis, partial least
square (PLS) regression was used to develop a calibration model at the selected fingerprint
regions of 1500–1000 cm-1, with the values of coefficient of determination (R2
) and root
mean square error of calibration (RMSEC) are 0.999 and 0.89% (v/v), respectively. The PLS
calibration model was subsequently used for the prediction of independent samples containing
butter in the binary mixtures with BF. Using 6 principal components, root mean square error
of prediction (RMSEP) is 2.42% (v/v). These results proved that FTIR spectroscopy in
combination with multivariate calibration can be used for the detection and quantification of
BF in butter formulation for authentication use. |
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