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 regions of...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Cientificas
2013
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/30472/ http://psasir.upm.edu.my/id/eprint/30472/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf |
| _version_ | 1848846686836752384 |
|---|---|
| author | Ahmad Fadzlillah, Nurrulhidayah Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi |
| author_facet | Ahmad Fadzlillah, Nurrulhidayah Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi |
| author_sort | Ahmad Fadzlillah, Nurrulhidayah |
| building | UPM Institutional 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 | 2025-11-15T09:06:40Z |
| format | Article |
| id | upm-30472 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:06:40Z |
| publishDate | 2013 |
| publisher | Consejo Superior de Investigaciones Cientificas |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-304722016-02-15T05:17:21Z http://psasir.upm.edu.my/id/eprint/30472/ Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics Ahmad Fadzlillah, Nurrulhidayah Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi Khatib, Alfi 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. Consejo Superior de Investigaciones Cientificas 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30472/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf Ahmad Fadzlillah, Nurrulhidayah and Abdul Rohman, and Ismail, Amin and Mustafa, Shuhaimi 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; ESSN: 1988-4214 http://dx.doi.org/10.3989/gya.072812 10.3989/gya.072812 |
| spellingShingle | Ahmad Fadzlillah, Nurrulhidayah Abdul Rohman, Ismail, Amin Mustafa, Shuhaimi 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 |
| url | http://psasir.upm.edu.my/id/eprint/30472/ http://psasir.upm.edu.my/id/eprint/30472/ http://psasir.upm.edu.my/id/eprint/30472/ http://psasir.upm.edu.my/id/eprint/30472/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf |