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 regions of...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2013-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440 |
| _version_ | 1819084449050001408 |
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| author | A. F. Nurrulhidayah A. Rohman I. Amin M. Shuhaimi A. Khatib |
| author_facet | A. F. Nurrulhidayah A. Rohman I. Amin M. Shuhaimi A. Khatib |
| author_sort | A. F. Nurrulhidayah |
| collection | DOAJ |
| 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 1200-1000cm–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. |
| first_indexed | 2024-12-21T20:48:38Z |
| format | Article |
| id | doaj.art-34fa4eb458d04fc2bab7ed4dd39e9406 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-21T20:48:38Z |
| publishDate | 2013-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-34fa4eb458d04fc2bab7ed4dd39e94062022-12-21T18:50:46ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142013-09-0164434935510.3989/gya.0728121408Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometricsA. F. Nurrulhidayah0A. Rohman1I. Amin2M. Shuhaimi3A. Khatib4Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra MalaysiaResearch Center of Halal Products and Faculty of Pharmacy, Gadjah Mada UniversityLaboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia - Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra MalaysiaLaboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra MalaysiaLaboratory of Natural Product, Institute of Bioscience, Universiti Putra Malaysia - Faculty of Food Science and Technology, Universiti Putra MalaysiaButter 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 1200-1000cm–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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440animal fatbutterchemometricsftir spectroscopymultivariate calibration |
| spellingShingle | A. F. Nurrulhidayah A. Rohman I. Amin M. Shuhaimi A. Khatib Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics Grasas y Aceites animal fat butter chemometrics ftir spectroscopy multivariate calibration |
| title | 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_short | 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 |
| topic | animal fat butter chemometrics ftir spectroscopy multivariate calibration |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440 |
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