Near Infrared Spectroscopy (NIRS) for the determination of the milk fat fatty acid profile of goats

Sánchez, Nieves Núñez; Marín, Andrés Luis Martínez; Polvillo, Oliva; Fernández‐Cabanás, Víctor M.; Carrizosa, J.; Urrutia, B.; Serradilla, J. M.

doi:10.1016/j.foodchem.2015.05.083

Cited by 102 publications

(39 citation statements)

References 29 publications

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“…Good results were also obtained for individual FA present in medium-to-high concentrations, but the quality of prediction decreased when FA were present in low to very low concentrations. Andueza et al [111] and Núñez-Sánchez et al [113] obtained similar results for goat's milk. Lucas et al [114] used Visible-NIRS to predict the FA composition of 445 cows' and goats' fresh and freeze-dried cheeses.…”

Section: Complementary Methods For Analysis and Quantification Of Famentioning

confidence: 60%

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Amores

Virto

2019

Separations

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Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.

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Section: Complementary Methods For Analysis and Quantification Of Famentioning

confidence: 60%

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Amores

Virto

2019

Separations

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“…The GC is time-consuming and requires considerable technical expertise. 43 The proposed HPLC is technically simple and does not require expensive instrumentation. Furthermore, we used methanol as a solvent system for the HPLC separation of FA.…”

Section: Comparison With Conventional Methodsmentioning

confidence: 99%

Microwave-assisted Derivatization of Fatty Acids for Its Measurement in Milk Using High-Performance Liquid Chromatography

et al. 2018

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Fatty acid (FA) profiling of milk has important applications in human health and nutrition. Conventional methods for the saponification and derivatization of FA are time-consuming and laborious. We aimed to develop a simple, rapid, and economical method for the determination of FA in milk. We applied a beneficial approach of microwave-assisted saponification (MAS) of milk fats and microwave-assisted derivatization (MAD) of FA to its hydrazides, integrated with HPLC-based analysis. The optimal conditions for MAS and MAD were determined. Microwave irradiation significantly reduced the sample preparation time from 80 min in the conventional method to less than 3 min. We used three internal standards for the measurement of short-, medium- and long-chain FA. The proposed method showed satisfactory analytical sensitivity, recovery and reproducibility. There was a significant correlation in the milk FA concentrations between the proposed and conventional methods. Being quick, economic, and convenient, the proposed method for the milk FA measurement can be substitute for the convention method.

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“…In fact, the chemical bonds of the molecules (OH-, CH-and NH-groups) vibrate at different energy levels and in different ways on the basis of the molecular structure of the sample analyzed [14]. This technique is already applied in different sectors, e.g., food [15,16], energy [17,18], pharmaceutical [19] and industrial sectors [20].…”

Section: Introductionmentioning

confidence: 99%

Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters

Mancini

Mazzoni

Gagliardi

et al. 2020

Foods

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The determination of strawberry fruit quality through the traditional destructive lab techniques has some limitations related to the amplitude of the samples, the timing and the applicability along all phases of the supply chain. The aim of this study was to determine the main qualitative characteristics through traditional lab destructive techniques and Near Infrared Spectroscopy (NIR) in fruits of five strawberry genotypes. Principal Component Analysis (PCA) was applied to search for spectral differences among all the collected samples. A Partial Least Squares regression (PLS) technique was computed in order to predict the quality parameters of interest. The PLS model for the soluble solids content prediction was the best performing—in fact, it is a robust and reliable model and the validation values suggested possibilities for its use in quality applications. A suitable PLS model is also obtained for the firmness prediction—the validation values tend to worsen slightly but can still be accepted in screening applications. NIR spectroscopy represents an important alternative to destructive techniques, using the infrared region of the electromagnetic spectrum to investigate in a non-destructive way the chemical–physical properties of the samples, finding remarkable applications in the agro-food market.

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Near Infrared Spectroscopy (NIRS) for the determination of the milk fat fatty acid profile of goats

Cited by 102 publications

References 29 publications

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Microwave-assisted Derivatization of Fatty Acids for Its Measurement in Milk Using High-Performance Liquid Chromatography

Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters

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