NDLI: Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy

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Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy

Content Provider	Springer Nature Link
Author	Upadhyay, Neelam Jaiswal, Pranita Jha, Shyam Narayan
Copyright Year	2016
Abstract	Ghee forms an important component of the diet of human beings due to its rich flavor and high nutritive value. This high priced fat is prone to adulteration with cheaper fats. ATR-FTIR spectroscopy coupled with chemometrics was applied for determining the presence of goat body fat in ghee (@1, 3, 5, 10, 15 and 20% level in the laboratory made/spiked samples). The spectra of pure (ghee and goat body fat) and spiked samples were taken in the wavenumber range of 4000–500 cm$^{−1}$. Separated clusters of pure ghee and spiked samples were obtained on applying principal component analysis at 5% level of significance in the selected wavenumber range (1786–1680, 1490–919 and 1260–1040 cm$^{−1}$). SIMCA was applied for classification of samples and pure ghee showed 100% classification efficiency. The value of R$^{2}$ was found to be >0.99 for calibration and validation sets using partial least square method at all the selected wavenumber range which indicate that the model was well developed. The study revealed that the spiked samples of goat body fat could be detected even at 1% level in ghee.
Starting Page	3752
Ending Page	3760
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	53
Issue Number	10
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-10-28
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Pure mixed ghee Goat body fat Spike ATR-FTIR Principal component analysis Partial least square Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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