Determination of butter adulteration with margarine using Raman spectroscopy

Uysal R. S., BOYACI İ. H., Genis H. E., TAMER U.

FOOD CHEMISTRY, cilt.141, sa.4, ss.4397-4403, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 141 Sayı: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodchem.2013.06.061
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4397-4403
  • Anahtar Kelimeler: Butter adulteration, Margarine, Raman spectroscopy, Chemometrics, Artificial neural networks, OLIVE OIL, INFRARED-SPECTROSCOPY, EDIBLE OILS, MS
  • Gazi Üniversitesi Adresli: Evet

Özet

In this study, adulteration of butter with margarine was analysed using Raman spectroscopy combined with chemometric methods (principal component analysis (PCA), principal component regression (PCR), partial least squares (PLS)) and artificial neural networks (ANNs). Different butter and margarine samples were mixed at various concentrations ranging from 0% to 100% w/w. PCA analysis was applied for the classification of butters, margarines and mixtures. PCR, PLS and ANN were used for the detection of adulteration ratios of butter. Models were created using a calibration data set and developed models were evaluated using a validation data set. The coefficient of determination (R-2) values between actual and predicted values obtained for PCR, PLS and ANN for the validation data set were 0.968, 0.987 and 0.978, respectively. In conclusion, a combination of Raman spectroscopy with chemometrics and ANN methods can be applied for testing butter adulteration. (C) 2013 Elsevier Ltd. All rights reserved.