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Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression was used to detect the addition of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0 –...

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Main Authors: Sa'ari, Saiful Bahri, Che Man, Yaakob
Format: Article
Language:English
Published: Malaysian Agricultural Research and Development Institute (MARDI) 2016
Online Access:http://psasir.upm.edu.my/id/eprint/48878/1/Rapid%20detection%20of%20lard%20in%20chocolate%20and%20chocolate%20-%20based%20food%20products%20using%20fourier%20transform%20infrared%20spectroscopy.pdf
http://psasir.upm.edu.my/id/eprint/48878/
http://ejtafs.mardi.gov.my/index.php/publication/issues/current/191-jtafs-vol-44-no-1/volume-44-no-2/1368-440211
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spelling my.upm.eprints.488782016-12-29T09:34:54Z http://psasir.upm.edu.my/id/eprint/48878/ Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy Sa'ari, Saiful Bahri Che Man, Yaakob Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression was used to detect the addition of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0 – 10% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data of the band at the frequency in the region 4000 – 400 cm-1 using the equation y = 1.0144x – 0.0644.The coefficient of determination (R2) was 0.9892 with a standard error of 0.4504. The fingerprints of functional groups in cocoa butter and pure lard enable FTIR spectroscopy to be widely used to authenticate the adulteration in food and pharmaceutical analysis. The results showed that FTIR method is versatile, efficient and accurate, and suitable for routine quality control analysis with the result within 2 minutes using sample of less than 2 ml. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterant especially lard in chocolate is demonstrated. Malaysian Agricultural Research and Development Institute (MARDI) 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/48878/1/Rapid%20detection%20of%20lard%20in%20chocolate%20and%20chocolate%20-%20based%20food%20products%20using%20fourier%20transform%20infrared%20spectroscopy.pdf Sa'ari, Saiful Bahri and Che Man, Yaakob (2016) Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy. Journal of Tropical Agriculture and Food Science, 44 (2). pp. 253-263. ISSN 1394-9829; ESSN: 2289-9650 http://ejtafs.mardi.gov.my/index.php/publication/issues/current/191-jtafs-vol-44-no-1/volume-44-no-2/1368-440211
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression was used to detect the addition of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0 – 10% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data of the band at the frequency in the region 4000 – 400 cm-1 using the equation y = 1.0144x – 0.0644.The coefficient of determination (R2) was 0.9892 with a standard error of 0.4504. The fingerprints of functional groups in cocoa butter and pure lard enable FTIR spectroscopy to be widely used to authenticate the adulteration in food and pharmaceutical analysis. The results showed that FTIR method is versatile, efficient and accurate, and suitable for routine quality control analysis with the result within 2 minutes using sample of less than 2 ml. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterant especially lard in chocolate is demonstrated.
format Article
author Sa'ari, Saiful Bahri
Che Man, Yaakob
spellingShingle Sa'ari, Saiful Bahri
Che Man, Yaakob
Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
author_facet Sa'ari, Saiful Bahri
Che Man, Yaakob
author_sort Sa'ari, Saiful Bahri
title Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
title_short Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
title_full Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
title_fullStr Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
title_full_unstemmed Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
title_sort rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
publisher Malaysian Agricultural Research and Development Institute (MARDI)
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/48878/1/Rapid%20detection%20of%20lard%20in%20chocolate%20and%20chocolate%20-%20based%20food%20products%20using%20fourier%20transform%20infrared%20spectroscopy.pdf
http://psasir.upm.edu.my/id/eprint/48878/
http://ejtafs.mardi.gov.my/index.php/publication/issues/current/191-jtafs-vol-44-no-1/volume-44-no-2/1368-440211
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score 13.211869

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