Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration

There is a continual need for development of rapid methods that meet or exceed the detection levels of currently available analytical methods for authentication of food products. The objective of this study was to evaluate temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) sp...

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Bibliographic Details
Published in:Food chemistry 2010-08, Vol.121 (3), p.778-782
Main Authors: Koca, N., Kocaoglu-Vurma, N.A., Harper, W.J., Rodriguez-Saona, L.E.
Format: Article
Language:English
Subjects:
adulterated products
Adulteration
Authentication
Biological and medical sciences
Butter
detection
estimation
Fat industries
food analysis
food composition
Food industries
Fundamental and applied biological sciences. Psychology
infrared spectroscopy
Margarine
Mid-infrared spectroscopy
Milk and cheese industries. Ice creams
prediction
product authenticity
rapid methods
reflectance
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Summary:There is a continual need for development of rapid methods that meet or exceed the detection levels of currently available analytical methods for authentication of food products. The objective of this study was to evaluate temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy combined with multivariate analysis as a simple and rapid method for the determination of butter adulteration as a dairy food system. Commercial samples of butter fat were adulterated with margarine fat at levels ranging from 0% to 100% (v/v). Partial least square regression (PLSR) models gave standard error of cross-validation (SECV) of 0.99. Excellent predicting capabilities were obtained using an external validation set consisting of butter adulterated with margarines at ratios of 2.5%, 13%, and 45%. We have demonstrated the feasibility of a temperature-controlled ATR-MIR spectroscopy technique that would allow for rapid analysis of dairy products.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.12.083