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

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

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 region...

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Main Authors: Nurrulhidayah, A.F., Rohman, Abdul, Amin, Ismail, Shuhaimi, Mustafa, Khatib, Alfi
Format: Article
Language:English
Published: Instituto de la Grasa 2013
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/32145/
http://irep.iium.edu.my/32145/
http://irep.iium.edu.my/32145/
http://irep.iium.edu.my/32145/1/Nurrulhidayah_et_al.%2C_GYA_2013.pdf
id iium-32145
recordtype eprints
spelling iium-321452013-10-02T08:51:19Z http://irep.iium.edu.my/32145/ Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics Nurrulhidayah, A.F. Rohman, Abdul Amin, Ismail Shuhaimi, Mustafa Khatib, Alfi QD Chemistry 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. Instituto de la Grasa 2013-07 Article PeerReviewed application/pdf en http://irep.iium.edu.my/32145/1/Nurrulhidayah_et_al.%2C_GYA_2013.pdf 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 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440 doi:10.3989/gya.072812
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Nurrulhidayah, A.F.
Rohman, Abdul
Amin, Ismail
Shuhaimi, Mustafa
Khatib, Alfi
Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
description 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.
format Article
author Nurrulhidayah, A.F.
Rohman, Abdul
Amin, Ismail
Shuhaimi, Mustafa
Khatib, Alfi
author_facet Nurrulhidayah, A.F.
Rohman, Abdul
Amin, Ismail
Shuhaimi, Mustafa
Khatib, Alfi
author_sort Nurrulhidayah, A.F.
title Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
title_short Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
title_full Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
title_fullStr Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
title_full_unstemmed Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
title_sort analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
publisher Instituto de la Grasa
publishDate 2013
url http://irep.iium.edu.my/32145/
http://irep.iium.edu.my/32145/
http://irep.iium.edu.my/32145/
http://irep.iium.edu.my/32145/1/Nurrulhidayah_et_al.%2C_GYA_2013.pdf
first_indexed 2023-09-18T20:46:23Z
last_indexed 2023-09-18T20:46:23Z
_version_ 1777409702985990144

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