Detection of lard in butter using Raman spectroscopy combined with chemometrics

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Atıf İçin Kopyala

Taylan O., ÇEBİ N., Yilmaz M. T., SAĞDIÇ O., Bakhsh A. A.

FOOD CHEMISTRY, cilt.332, 2020 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 332
• Basım Tarihi: 2020
• Doi Numarası: 10.1016/j.foodchem.2020.127344
• Dergi Adı: FOOD CHEMISTRY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
• Anahtar Kelimeler: Lard, Butter, Raman, HCA, PCA, PLS, PCR, Multivariate analysis, QUANTITATIVE-ANALYSIS, INFRARED-SPECTROSCOPY, SUGAR ADULTERATION, HERBAL MEDICINES, DISCRIMINATION, HONEY, OILS, DIFFERENTIATION, PREDICTION, FRAUD
• Yıldız Teknik Üniversitesi Adresli: Evet

Özet

There is a contentious need for robust and rapid methodologies for maintaining the authenticity of foods and food additives. The current paper presented a new Raman spectroscopy-based methodology for detection and quantification of lard in butter. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were successfully performed for the classification and discrimination of butter and lard-adulterated samples. Strong discrimination pattern was observed in the HCA analysis. Also, partial least squares regression and principal component regression (R-2 = 0.99) were applied for quantification of lard in butter samples. Quite favorable prediction capabilities were observed in the cross-validation of PLS and PCR analysis for the adulteration levels between 0% and 100% lard fat (w/w). Raman spectroscopy coupled chemometrics was employed effectively for quantification of lard fat in butter fat samples with easy, robust, effective, low-cost and reliable application in the quality control of butter.