Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration

TEMİZ H. T., Sezer B., BERKKAN A., TAMER U., BOYACI İ. H.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.67, ss.48-54, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.jfca.2017.12.032
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.48-54
  • Anahtar Kelimeler: Food analysis, Food composition, Butter, Margarine, Adulteration, Laser induced breakdown spectroscopy, Chemometrics, Partial least square regression, MILK-FAT ADULTERATION, VEGETABLE-OILS, MARGARINE, ACIDS, CHROMATOGRAPHY, GC
  • Gazi Üniversitesi Adresli: Evet

Özet

The applicability of laser induced breakdown spectroscopy (LIBS) coupled with chemometrics for determining butter adulteration with margarine was investigated. LIBS spectra of butter and margarine samples were obtained within the range of 186-900 nm. Principal component analysis (PCA) and partial least squares (PLS) were used for data analysis. A score plot clearly discriminating butter and margarine samples as well as their blind samples was drawn using principal component 1 (PC1) and principal component 2 (PC2), which explained 88.76% and 9.16% of the variance, respectively. Root mean square error of calibration and root mean square error of prediction values were found to be 2.02 and 3.37 for PLS calibration and validation models, respectively. Limit of detection and limit of quantitation values were calculated as 3.9% and 11.8%, while relative standard error and relative error of prediction values were calculated as 11.3% and 13.0%.