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

Nurrulhidayah, A.F. and Rohman, Abdul and Amin, Ismail 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, 64 (4). pp. 349-355. ISSN 0017-3495

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Abstract

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.

Item Type:	Article (Journal)
Additional Information:	6915/32145
Uncontrolled Keywords:	Animal fat – Butter – Chemometrics – FTIR spectroscopy – Multivariate calibration
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User:	Dr. Alfi Khatib
Date Deposited:	02 Oct 2013 16:51
Last Modified:	02 Oct 2013 16:51
URI:	http://irep.iium.edu.my/id/eprint/32145

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