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 spectros...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30471/ http://psasir.upm.edu.my/id/eprint/30471/1/30471.pdf |
| _version_ | 1848846686563074048 |
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| author | Ahmad Fadzlillah, Nurrulhidayah Che Man, Yaakob Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi |
| author_facet | Ahmad Fadzlillah, Nurrulhidayah Che Man, Yaakob Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi |
| author_sort | Ahmad Fadzlillah, Nurrulhidayah |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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 (R
2
) 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. |
| first_indexed | 2025-11-15T09:06:39Z |
| format | Article |
| id | upm-30471 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:06:39Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-304712015-06-01T02:58:23Z http://psasir.upm.edu.my/id/eprint/30471/ Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics Ahmad Fadzlillah, Nurrulhidayah Che Man, Yaakob Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi 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 (R 2 ) 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://psasir.upm.edu.my/id/eprint/30471/1/30471.pdf Ahmad Fadzlillah, Nurrulhidayah and Che Man, Yaakob and Abdul Rohman, and Ismail, Amin and Mustafa, 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 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/ifrj-2013-20-issue-3.html English |
| spellingShingle | Ahmad Fadzlillah, Nurrulhidayah Che Man, Yaakob Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/30471/ http://psasir.upm.edu.my/id/eprint/30471/ http://psasir.upm.edu.my/id/eprint/30471/1/30471.pdf |