FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.

ABSTRACT This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were performed, there is a decrease inband intensities related to proteins, while for most bands related to lipid, the substitution of butter oil (BO) bySO led to increases in their intensities up to 70% of fraud. The band near 3007 cm−1was evinced only inadulterated cheeses. Principal component analysis differentiated the samples validating the spectral observa-tions. A partial least squares model allowed the prediction of the percentage of SO added into the samples withlow residuals. FTIR-ATR spectroscopy associated with chemometrics showed good performance in the detection of butter cheeses?adulterations.

Bibliographic Details

Main Authors:	LEITE, A. I. N, PEREIRA, C. G., ANDRADE, J., VICENTINI, N. M., BELL, M. J. V., ANJOS, V.
Other Authors:	Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2020-01-13
Subjects:	Butter cheese, Adulteration, Authentication, Chemometrics, Vegetable oil,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118619
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