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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de la Grasa
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/32145/ http://irep.iium.edu.my/32145/1/Nurrulhidayah_et_al.%2C_GYA_2013.pdf |
| _version_ | 1848780507121188864 |
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| 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. |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T15:34:46Z |
| format | Article |
| id | iium-32145 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:34:46Z |
| publishDate | 2013 |
| publisher | Instituto de la Grasa |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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 |
| 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 |
| title | 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_short | 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 |
| topic | QD Chemistry |
| 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 |