Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques

Rebechi, Silvina Roxana; Vélez, María Ayelén; Vaira, Stella; Perotti, María Cristina

doi:10.1016/j.foodchem.2015.07.107

Cited by 34 publications

(19 citation statements)

References 24 publications

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“…The main quality control procedure of milk and its derivatives include organoleptic analysis, such as appearance, taste and smell, compositional analysis (fats, solids and protein content), physical and chemical assays together with the analysis of adulterant and fraud detection. The principal analytical methods to carry out the control of adulteration are based on chromatographic techniques such as reversed phase high performance liquid chromatography (HPLC) (Tay, Fang, Chia, & Li, 2013), gas chromatography coupled to mass spectrometry (GC-MS), (Rebechi, Vélez, Vaira, & Perotti, 2016), mid-infrared microspectroscopy (MIR-microspectroscopy) (Santos, Pereira-Filho, & Rodriguez-Saona, 2013), nuclear magnetic resonance (NMR), matrix assisted laser desorption/ionization time of flight (MALDI-TOF) (Garcia, Sanvido, Saraiva, Zacca, Cosso, & Eberlin, 2012) and…”

Section: Introductionmentioning

confidence: 99%

Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS)

et al. 2017

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The present work focuses on the development of a fast and cost effective method based on Laser Induced Breakdown Spectroscopy (LIBS) to the quality control, traceability and detection of adulteration in milk. Two adulteration cases have been studied; a qualitative analysis for the discrimination between different milk blends and quantification of melamine in adulterated toddler milk powder. Principal Component Analysis (PCA) and neural networks (NN) have been used to analyze LIBS spectra obtaining a correct classification rate of 98% with a 100% of robustness. For the quantification of melamine, two methodologies have been developed; univariate analysis using CN emission band and multivariate calibration NN model obtaining correlation coefficient (R) values of 0.982 and 0.999 respectively. The results of the use of LIBS technique coupled with chemometric analysis are discussed in terms of its potential use in the food industry to perform the quality control of this dairy product.

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Section: Introductionmentioning

confidence: 99%

Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS)

et al. 2017

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“…Vegetable fat was palm mid fraction used as contaminant (nominated as "P"), and animal fat was commercially available lard (nominated as "L"). According to literature, butter and milk fat are commonly adulterated with lard and palm fat [1,18,19].…”

Section: Methodsmentioning

confidence: 99%

The Effect of Foreign Fats on the Physical Properties of Anhydrous Milk Fat

Izsó

Somogyi

Soós

et al. 2017

Period. Polytech. Chem. Eng.

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“…Lard as an adulterant in Argentinean milk fats has been quantified using SMLR with 16 fatty acid compositions as predictor variables. Three SMLR techniques (backward, stepwise and forward) were used and compared [25]. In calibration model, among three MLR techniques, backward selection offered the best calibration model for correlation between the actual value of lard and predicted values using fatty acid profiles with R 2 adjusted of 0.943 over stepwise (R 2 adjusted 0.915) and forward (R 2 adjusted 0.916).…”

Section: Multiple Linear Regression (Mlr)mentioning

confidence: 99%

The Chemometrics Techniques in Combination with Instrumental Analytical Methods Applied in Halal Authentication Analysis

Rohman

Putri

2019

Indones. J. Chem.

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Halal food is taken into account as any food permitted to be consumed by Muslim according to Syariah law. Due to the development of science and technology in which some new food components such as food additives have been synthesized and produced, some industries used non-halal components such as pig derivatives in food products to reduce the production cost. Non-halal components added in food products are difficult to detect visually due to the close similarity between non-halal ingredients and components present in food. As a consequence, some scientists developed and proposed some instrumental techniques like spectroscopy, chromatography and molecular biology-based methods for identification of non-halal components. Food matrix is very complex to be analyzed. Therefore, the signals obtained during chemical and biological analyses are very complex which are difficult to interpret. Fortunately, a statistical technique called with chemometrics can be used an alternative method to handle the complex data met during analysis of non-halal components. Chemometrics has been widely used in many aspects of analysis in many types of the sector. In this review, some chemometrics techniques used to treat responses obtained from instrumental measurements intended for analysis of non-halal components in food matrix were highlighted.

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Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques

Cited by 34 publications

References 24 publications

Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS)

Qualitative and quantitative analysis of milk for the detection of adulteration by Laser Induced Breakdown Spectroscopy (LIBS)

The Effect of Foreign Fats on the Physical Properties of Anhydrous Milk Fat

The Chemometrics Techniques in Combination with Instrumental Analytical Methods Applied in Halal Authentication Analysis

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