Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil
During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2158860 |
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| author | Usman Akram Amna Sahar Aysha Sameen Niaz Muhammad Muhammad Haseeb Ahmad Muhammad Issa Khan Muhammad Usman Hafiz Ubaid ur Rahman |
| author_facet | Usman Akram Amna Sahar Aysha Sameen Niaz Muhammad Muhammad Haseeb Ahmad Muhammad Issa Khan Muhammad Usman Hafiz Ubaid ur Rahman |
| author_sort | Usman Akram |
| collection | DOAJ |
| description | During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These spectroscopic techniques are reliable, rapid, and accurate as compared to traditional methods. Therefore, the aim of this study was to measure the potential of FTIR spectroscopy along with mathematical modeling for the detection of vegetable oil in butter samples. In this study, different levels of vegetable oil were added to the butter. FTIR spectra of different samples were collected and processed using principal component analysis (PCA) as well as partial least square (PLS) regression. PCA results postulated that 98% of the total variance was accounted by the first two principal components (PC) with a predominance of PC 1 (85%). PLS regression analysis showed values of R2 for calibration as 0.95 and R2 for validation as 0.90 which described good prediction efficiency of vegetable oil adulteration through FTIR data. The present work summarized that Fourier transform infrared spectroscopy along with multivariate analysis can be used to measure the adulteration in butter. |
| format | Article |
| id | doaj-art-e814d5f45db5424e9215eef1986d0e01 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-e814d5f45db5424e9215eef1986d0e012025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126116717810.1080/10942912.2022.2158860Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oilUsman Akram0Amna Sahar1Aysha Sameen2Niaz Muhammad3Muhammad Haseeb Ahmad4Muhammad Issa Khan5Muhammad Usman6Hafiz Ubaid ur Rahman7Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Food Science and Technology, Govt. College Women University, Faisalabad, PakistanNational Agriculture Education College, Kabul, AfghanistanDepartment of Food Sciences, Faculty of Life Sciences, Government College University Faisalabad (GCUF), PakistanNational Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), PakistanNational Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), PakistanSchool of Food and Agricultural Sciences, University of Management and Technology, Lahore, PakistanDuring butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These spectroscopic techniques are reliable, rapid, and accurate as compared to traditional methods. Therefore, the aim of this study was to measure the potential of FTIR spectroscopy along with mathematical modeling for the detection of vegetable oil in butter samples. In this study, different levels of vegetable oil were added to the butter. FTIR spectra of different samples were collected and processed using principal component analysis (PCA) as well as partial least square (PLS) regression. PCA results postulated that 98% of the total variance was accounted by the first two principal components (PC) with a predominance of PC 1 (85%). PLS regression analysis showed values of R2 for calibration as 0.95 and R2 for validation as 0.90 which described good prediction efficiency of vegetable oil adulteration through FTIR data. The present work summarized that Fourier transform infrared spectroscopy along with multivariate analysis can be used to measure the adulteration in butter.https://www.tandfonline.com/doi/10.1080/10942912.2022.2158860Butter adulterationFTIR spectroscopyMultivariate analysisPCAPLS regression |
| spellingShingle | Usman Akram Amna Sahar Aysha Sameen Niaz Muhammad Muhammad Haseeb Ahmad Muhammad Issa Khan Muhammad Usman Hafiz Ubaid ur Rahman Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil International Journal of Food Properties Butter adulteration FTIR spectroscopy Multivariate analysis PCA PLS regression |
| title | Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil |
| title_full | Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil |
| title_fullStr | Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil |
| title_full_unstemmed | Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil |
| title_short | Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil |
| title_sort | use of fourier transform infrared spectroscopy and multi variant analysis for detection of butter adulteration with vegetable oil |
| topic | Butter adulteration FTIR spectroscopy Multivariate analysis PCA PLS regression |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2158860 |
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