Data/hora: 12/06/2024 13:48:09

Biblioteca(s): | Embrapa Gado de Leite.
Data corrente: | 13/01/2020
Data da última atualização: | 06/02/2024
Autoria: | LEITE, A. I. N; PEREIRA, C. G.; ANDRADE, J.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V.
Afiliação: | Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos.
Título: | FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.
Ano de publicação: | 2019
Fonte/Imprenta: | LWT. Food Science and Technology, v. 109, p. 63-69, 2019.
DOI: | https://doi.org/10.1016/j.lwt.2019.04.017
Idioma: | Inglês
Conteúdo: | 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&#8722;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.
Palavras-Chave: | Adulteration; Authentication; Butter cheese.
Thesaurus Nal: | Chemometrics; Vegetable oil.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/208615/1/Artigo-LWT-FoodSciTech-Nivea-FTIR.pdf
Registro original: | Embrapa Gado de Leite (CNPGL)
Exemplares: | CNPGL - (24968-1) - UPC - AP - DD -  -  -  - DIS