Application of synchronous fluorescence spectroscopy with multivariate data analysis for determination of butter adulteration

Anna Dankowska , Maria Małecka , Wojciech Kowalewski

Abstract

The potential of fluorescence spectroscopy for detection of butter adulteration with palm and coconut oils was investigated. Synchronous fluorescence spectra were collected in the range of 240–700 nm with wavelength intervals (∆λ) of 10, 30, 60 and 80 nm. The applied technique was used to detect the addition of palm and coconut oils to butter, and the lowest limit of detection for adulteration (LOD – 5.5%) was observed after applying the wavelength interval of 60 nm. The multiple linear regression (MLR) models were used to calculate the level of adulteration with the lowest root mean square error of calibration (RMSEC) and root mean square error of validation (RMSEV) of 3.8 and 3.9%, respectively, for the measurements acquired at the wavelength interval of 60 nm.
Author Anna Dankowska (WT / KTAS)
Anna Dankowska,,
- Department of Food Commodity Science
, Maria Małecka (WT / KTAS)
Maria Małecka,,
- Department of Food Commodity Science
, Wojciech Kowalewski - Adam Mickiewicz University (UAM)
Wojciech Kowalewski,,
-
Journal seriesInternational Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (A 25 pkt)
Issue year2014
Vol49
No12
Pages2628-2634
Publication size in sheets0.5
Keywords in EnglishButter adulteration, coconut oil, food quality, palm oil, synchronous fluorescence spectroscopy.
ASJC Classification2209 Industrial and Manufacturing Engineering; 1106 Food Science
DOIDOI:10.1111/ijfs.12594
Languageen angielski
Score (nominal)25
Score sourcejournalList
ScoreMinisterial score = 25.0, 29-02-2020, ArticleFromJournal
Ministerial score (2013-2016) = 25.0, 29-02-2020, ArticleFromJournal
Publication indicators WoS Citations = 12; Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.949; WoS Impact Factor: 2014 = 1.384 (2) - 2014=1.655 (5)
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