FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.
This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were per...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Brasil |
| Institución: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repositorio: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Idioma: | inglés |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1118619 |
| Acceso en línea: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619 https://doi.org/10.1016/j.lwt.2019.04.017 |
| Access Level: | acceso abierto |
| Palabra clave: | Butter cheese Adulteration Authentication Chemometrics Vegetable oil |
| Sumario: | This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were performed, there is a decrease inband intensities related to proteins, while for most bands related to lipid, the substitution of butter oil (BO) bySO led to increases in their intensities up to 70% of fraud. The band near 3007 cm−1was evinced only inadulterated cheeses. Principal component analysis differentiated the samples validating the spectral observa-tions. A partial least squares model allowed the prediction of the percentage of SO added into the samples withlow residuals. FTIR-ATR spectroscopy associated with chemometrics showed good performance in the detection of butter cheeses?adulterations. |
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