FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.

Detalhes bibliográficos
Autor(a) principal: LEITE, A. I. N
Data de Publicação: 2019
Outros Autores: PEREIRA, C. G., ANDRADE, J., VICENTINI, N. M., BELL, M. J. V., ANJOS, V.
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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spelling 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)
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repository.mail.fl_str_mv cg-riaa@embrapa.br
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