FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619 https://doi.org/10.1016/j.lwt.2019.04.017 |
Resumo: | 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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FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.Butter cheeseAdulterationAuthenticationChemometricsVegetable oilThis 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.Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos.LEITE, A. I. NPEREIRA, C. G.ANDRADE, J.VICENTINI, N. M.BELL, M. J. V.ANJOS, V.2022-05-25T17:48:10Z2022-05-25T17:48:10Z2020-01-132019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT. Food Science and Technology, v. 109, p. 63-69, 2019.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619https://doi.org/10.1016/j.lwt.2019.04.017enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-05-25T17:48:19Zoai:www.alice.cnptia.embrapa.br:doc/1118619Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-05-25T17:48:19Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
title |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
spellingShingle |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. LEITE, A. I. N Butter cheese Adulteration Authentication Chemometrics Vegetable oil |
title_short |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
title_full |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
title_fullStr |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
title_full_unstemmed |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
title_sort |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
author |
LEITE, A. I. N |
author_facet |
LEITE, A. I. N PEREIRA, C. G. ANDRADE, J. VICENTINI, N. M. BELL, M. J. V. ANJOS, V. |
author_role |
author |
author2 |
PEREIRA, C. G. ANDRADE, J. VICENTINI, N. M. BELL, M. J. V. ANJOS, V. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos. |
dc.contributor.author.fl_str_mv |
LEITE, A. I. N PEREIRA, C. G. ANDRADE, J. VICENTINI, N. M. BELL, M. J. V. ANJOS, V. |
dc.subject.por.fl_str_mv |
Butter cheese Adulteration Authentication Chemometrics Vegetable oil |
topic |
Butter cheese Adulteration Authentication Chemometrics Vegetable oil |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2020-01-13 2022-05-25T17:48:10Z 2022-05-25T17:48:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LWT. Food Science and Technology, v. 109, p. 63-69, 2019. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619 https://doi.org/10.1016/j.lwt.2019.04.017 |
identifier_str_mv |
LWT. Food Science and Technology, v. 109, p. 63-69, 2019. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619 https://doi.org/10.1016/j.lwt.2019.04.017 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1817695638585868288 |