Determination of butter adulteration with margarine using Raman spectroscopy

•We developed a new method for determination of butter adulteration using Raman spectroscopy.•Adulteration ratios of the samples were predicted with high accuracy using developed method.•Effects of the methods used in data mining were investigated.•New method is rapid and eliminates labor-consuming...

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Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (4), p.4397-4403
Main Authors: Uysal, Reyhan Selin, Boyaci, Ismail Hakki, Genis, Hüseyin Efe, Tamer, Ugur
Format: Article
Language:English
Subjects:
Artificial neural networks
Biological and medical sciences
Butter - analysis
Butter adulteration
Chemometrics
Discriminant Analysis
Food Contamination - analysis
Food toxicology
Margarine
Margarine - analysis
Medical sciences
Principal Component Analysis
Raman spectroscopy
Spectrum Analysis, Raman - methods
Toxicology
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Summary:•We developed a new method for determination of butter adulteration using Raman spectroscopy.•Adulteration ratios of the samples were predicted with high accuracy using developed method.•Effects of the methods used in data mining were investigated.•New method is rapid and eliminates labor-consuming operations and chromatographic separations. In this study, adulteration of butter with margarine was analysed using Raman spectroscopy combined with chemometric methods (principal component analysis (PCA), principal component regression (PCR), partial least squares (PLS)) and artificial neural networks (ANNs). Different butter and margarine samples were mixed at various concentrations ranging from 0% to 100% w/w. PCA analysis was applied for the classification of butters, margarines and mixtures. PCR, PLS and ANN were used for the detection of adulteration ratios of butter. Models were created using a calibration data set and developed models were evaluated using a validation data set. The coefficient of determination (R2) values between actual and predicted values obtained for PCR, PLS and ANN for the validation data set were 0.968, 0.987 and 0.978, respectively. In conclusion, a combination of Raman spectroscopy with chemometrics and ANN methods can be applied for testing butter adulteration.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.06.061