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...

Full description

Bibliographic Details
Main Authors:	Ahmad Fadzlillah, Nurrulhidayah, Yaakob, Che Man, A., Rohman, I., Amin, Mansor, Shuhaimi, Khatib, Alfi
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/32201/ http://irep.iium.edu.my/32201/ http://irep.iium.edu.my/32201/1/Nurrulhidayah_et_al._IFRJ_2013.pdf

id	iium-32201
recordtype	eprints
spelling	iium-322012013-10-04T02:26:21Z http://irep.iium.edu.my/32201/ Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics Ahmad Fadzlillah, Nurrulhidayah Yaakob, Che Man A., Rohman I., Amin Mansor, Shuhaimi Khatib, Alfi QD Chemistry 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/32201/1/Nurrulhidayah_et_al._IFRJ_2013.pdf Ahmad Fadzlillah, Nurrulhidayah and Yaakob, Che Man and A., Rohman and I., Amin and Mansor, Shuhaimi 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. ISSN 19854668 (P), 22317546 (O) http://www.ifrj.upm.edu.my/20%20%2803%29%202013/51%20IFRJ%2020%20%2803%29%202013%20Amin%20%28415%29.pdf
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 Ahmad Fadzlillah, Nurrulhidayah Yaakob, Che Man A., Rohman I., Amin Mansor, Shuhaimi 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 Fadzlillah, Nurrulhidayah Yaakob, Che Man A., Rohman I., Amin Mansor, Shuhaimi Khatib, Alfi
author_facet	Ahmad Fadzlillah, Nurrulhidayah Yaakob, Che Man A., Rohman I., Amin Mansor, Shuhaimi Khatib, Alfi
author_sort	Ahmad Fadzlillah, 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	Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate	2013
url	http://irep.iium.edu.my/32201/ http://irep.iium.edu.my/32201/ http://irep.iium.edu.my/32201/1/Nurrulhidayah_et_al._IFRJ_2013.pdf
first_indexed	2023-09-18T20:46:28Z
last_indexed	2023-09-18T20:46:28Z
_version_	1777409708551831552

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

Similar Items