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Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscop...

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Main Authors: Ahmad Fadzillah, Nurrulhidayah, Che Man, YB, Rohman, Abdul, Amin, I., Shuhaimi, M, Khatib, Alfi
Format: Article
Language:English
Published: IFRJ, Faculty of Food Science & Technology, UPM. 2013
Subjects:
T Technology (General)
TP Chemical technology
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf
http://irep.iium.edu.my/71292/
http://www.ifrj.upm.edu.my/20%20(03)%202013/51%20IFRJ%2020%20(03)%202013%20Amin%20(415).pdf
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spelling my.iium.irep.712922020-08-11T03:23:22Z http://irep.iium.edu.my/71292/ Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics Ahmad Fadzillah, Nurrulhidayah Che Man, YB Rohman, Abdul Amin, I. Shuhaimi, M Khatib, Alfi T Technology (General) TP Chemical technology TP368 Food processing and manufacture The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure butter and BF. For quantitative analysis, partial least square (PLS) regression was used to develop a calibration model at the selected fingerprint regions of 1500–1000 cm-1, with the values of coefficient of determination (R2 ) and root mean square error of calibration (RMSEC) are 0.999 and 0.89% (v/v), respectively. The PLS calibration model was subsequently used for the prediction of independent samples containing butter in the binary mixtures with BF. Using 6 principal components, root mean square error of prediction (RMSEP) is 2.42% (v/v). These results proved that FTIR spectroscopy in combination with multivariate calibration can be used for the detection and quantification of BF in butter formulation for authentication use. IFRJ, Faculty of Food Science & Technology, UPM. 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf Ahmad Fadzillah, Nurrulhidayah and Che Man, YB and Rohman, Abdul and Amin, I. and Shuhaimi, M and Khatib, Alfi (2013) Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics. International Food Research Journal, 20 (3). pp. 1383-1388. E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/20%20(03)%202013/51%20IFRJ%2020%20(03)%202013%20Amin%20(415).pdf
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic T Technology (General)
TP Chemical technology
TP368 Food processing and manufacture
spellingShingle T Technology (General)
TP Chemical technology
TP368 Food processing and manufacture
Ahmad Fadzillah, Nurrulhidayah
Che Man, YB
Rohman, Abdul
Amin, I.
Shuhaimi, M
Khatib, Alfi
Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
description The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure butter and BF. For quantitative analysis, partial least square (PLS) regression was used to develop a calibration model at the selected fingerprint regions of 1500–1000 cm-1, with the values of coefficient of determination (R2 ) and root mean square error of calibration (RMSEC) are 0.999 and 0.89% (v/v), respectively. The PLS calibration model was subsequently used for the prediction of independent samples containing butter in the binary mixtures with BF. Using 6 principal components, root mean square error of prediction (RMSEP) is 2.42% (v/v). These results proved that FTIR spectroscopy in combination with multivariate calibration can be used for the detection and quantification of BF in butter formulation for authentication use.
format Article
author Ahmad Fadzillah, Nurrulhidayah
Che Man, YB
Rohman, Abdul
Amin, I.
Shuhaimi, M
Khatib, Alfi
author_facet Ahmad Fadzillah, Nurrulhidayah
Che Man, YB
Rohman, Abdul
Amin, I.
Shuhaimi, M
Khatib, Alfi
author_sort Ahmad Fadzillah, Nurrulhidayah
title Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
title_short Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
title_full Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
title_fullStr Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
title_full_unstemmed Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
title_sort authentication analysis of butter from beef fat using fourier transform infrared (ftir) spectroscopy coupled with chemometrics
publisher IFRJ, Faculty of Food Science & Technology, UPM.
publishDate 2013
url http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf
http://irep.iium.edu.my/71292/
http://www.ifrj.upm.edu.my/20%20(03)%202013/51%20IFRJ%2020%20(03)%202013%20Amin%20(415).pdf
_version_ 1675327137461043200
score 13.211869

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